Name: Brownies with No Cocoa Powder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup semisweet or dark chocolate chips (or chopped chocolate); 1/2 cup unsalted butter; 3/4 cup granulated sugar; 1/4 cup brown sugar (packed); 2 large eggs; 1 tsp vanilla extract; 3/4 cup all-purpose flour; 1/4 tsp salt; 1/2 cup additional chocolate chips or chunks (optional)

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Craving a rich, gooey chocolate fix? Brownies with No Cocoa Powder deliver a Fudgy Chocolate Dessert that’s pure decadence! Made with melted dark chocolate instead of cocoa, these brownies boast a dense, fudgy center, chewy edges, and a glossy, crackly top. Perfect for any occasion, this one-bowl recipe is your go-to for satisfying chocolate cravings without a mixer or fuss.

Why You’ll Love Brownies with No Cocoa Powder

Brownies with No Cocoa Powder shine as a Fudgy Chocolate Dessert:

Intense Flavor: Real chocolate delivers unmatched richness.
Easy Prep: One bowl, no mixer, ready in under an hour.
Versatile: Add mix-ins or enjoy plain for pure chocolate bliss.
Crowd-Pleaser: Loved by kids and adults alike.
I bake this Fudgy Chocolate Dessert whenever I need a quick, indulgent treat!

Ingredients for Brownies with No Cocoa Powder

Here’s what you’ll need for Brownies with No Cocoa Powder (makes 9–12 brownies):

8 oz semi-sweet or dark baking chocolate (60–70% cocoa), chopped
½ cup (1 stick) unsalted butter
¾ cup granulated sugar
¼ cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
¾ cup all-purpose flour
½ tsp salt
½ cup chocolate chips or chopped nuts (optional)

Ingredient Tips:

Chocolate: Use high-quality baking bars or chips for best results.
Butter: Unsalted for flavor control; soften slightly before melting.
Sugars: Brown sugar adds chewiness; adjust for sweetness.
Flour: Measure accurately to avoid dense brownies.
Eggs: Room temperature for smooth batter.

Directions for Brownies with No Cocoa Powder

Let’s create these delicious Brownies with No Cocoa Powder!

Preheat Oven

I preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan, lining it with parchment paper for easy removal.

Melt Chocolate and Butter

In a microwave-safe bowl or saucepan, I melt 8 oz chopped chocolate and ½ cup butter in 30-second intervals (or low heat), stirring until smooth. I let it cool slightly, about 5 minutes.

Mix Wet Ingredients

I whisk ¾ cup granulated sugar and ¼ cup brown sugar into the melted chocolate mixture until combined. I add 2 eggs one at a time, whisking well after each, then stir in 1 tsp vanilla extract.

Add Dry Ingredients

I gently fold in ¾ cup flour and ½ tsp salt with a spatula, mixing until just combined to keep the brownies fudgy.

Incorporate Mix-Ins

If using, I fold in ½ cup chocolate chips or nuts, ensuring even distribution.

Bake

I pour the batter into the prepared pan, smoothing the top. I bake for 25–30 minutes, until a toothpick inserted in the center shows moist crumbs (not wet batter).

Cool and Serve

I cool the Brownies with No Cocoa Powder in the pan for 15 minutes, then lift out using parchment and slice into 9–12 squares.

Nutrition

Prep Time: 15 minutes
Bake Time: 25–30 minutes
Cooling Time: 15 minutes
Total Time: ~1 hour
Servings: 9–12
Calories: ~290 kcal per brownie (based on 12 servings)
Macros per Serving: 30g carbs, 3g protein, 14g fat, 2g fiber

Variations for Brownies with No Cocoa Powder

Try these twists on Brownies with No Cocoa Powder:

Salted Caramel: Drizzle caramel and sprinkle flaky sea salt for a sweet-salty Fudgy Chocolate Dessert.
Nutty Delight: Add ½ cup chopped pecans or walnuts.
Mocha Vibes: Mix 1 tsp instant espresso powder for a coffee-kissed Fudgy Chocolate Dessert.
Swirled Top: Swirl 2 tbsp peanut butter or Nutella into the batter.
Gluten-Free: Use a 1:1 gluten-free flour blend.

Serving Ideas:

Pair with Layla Cooks’ Easy No-Bake Pineapple Dessert for a sweet spread.
Serve warm with vanilla ice cream or a dusting of powdered sugar for a classic Fudgy Chocolate Dessert.
Pack in a lunchbox for a decadent treat.

Storage

I store Brownies with No Cocoa Powder in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For a fresh-baked texture, I reheat individual brownies in the microwave for 10–15 seconds. To freeze, I wrap slices tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months, thawing at room temperature before serving.

FAQs About Brownies with No Cocoa Powder

Here are some common questions about this recipe:

Can I use chocolate chips instead of baking chocolate?
Yes, use high-quality chocolate chips or chopped bars. Semi-sweet or dark chocolate works best.

What’s the difference between cocoa-based and chocolate-based brownies?
Brownies made with melted chocolate are richer and fudgier, while cocoa-based ones are more cake-like or chewy.

How do I know when they’re done?
Insert a toothpick—if it comes out with moist crumbs (not raw batter), they’re ready. Don’t overbake!

Can I make these dairy-free?
Yes, use dairy-free chocolate and plant-based butter alternatives.

Can I double the recipe?
Yes. Bake in a 9×13-inch pan and increase baking time to 35–40 minutes.

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Conclusion

Brownies with No Cocoa Powder are proof that you don’t need a pantry full of ingredients to create an irresistible dessert. With real chocolate as the star, these brownies are ultra-fudgy, rich, and perfect for satisfying any chocolate craving. Whether for a gathering or just a late-night treat, this simple recipe delivers pure chocolate bliss in every bite.