Fudgy, chewy, and filled with melted chocolate, this easy brownie recipe without cocoa powder packs a chocolatey punch in the best way possible! Brownies made from scratch just got an upgrade.
There are some desserts that are sure to please, and these brownies with no cocoa powder recipe are one of them! If you know me (and my recipes), you know how much I love finding substitutions for classic treats.
You may have already seen my Hershey Kiss cookies without peanut butter, snowball cookies without nuts, chocolate chip cookies without baking soda, and snickerdoodles without cream of tartar recipes. Today, I’m taking on brownies with no cocoa powder!
Here’s what I’m going to teach you in this post:
- All of the ingredients you need to make easy brownies with no cocoa powder
- How to make brownies without cocoa powder by using melted chocolate as a substitute
- The best tips for making homemade chocolate brownies
Below, I share how to make the most satisfying brownies with melted chocolate ever!
How to Make This Brownie Recipe Without Cocoa Powder
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F. While it heats, line an 8×8 pan with parchment paper. Leave a bit of overhang for easier removal.
STEP TWO: Combine the flour and salt in a small bowl and set aside. In another bowl, whisk the eggs. Add the sugars, but mix just until combined — don’t overmix!
STEP THREE: In a large bowl, melt the butter halfway. Then, remove it from heat (or the microwave) and stir in the coarsely chopped chocolate until it becomes melted and glossy.
If you still have bits after stirring for a few minutes, place the mixture in the microwave and heat for 20 seconds. Continue stirring until all of the chocolate is melted.
I recommend using Ghiradelli’s semi-sweet chocolate baking bars for the best flavor. High-quality chocolate really makes a difference in these homemade brownies!
STEP FOUR: Pour the egg mixture into the chocolate and mix slightly, being careful not to over mix. Add the flour and salt until all of the ingredients are combined. Fold in the roughly chopped chocolate bits.
STEP FIVE: Pour the batter into the dish and bake for 35 minutes. Let the brownies cool for at least 1 hour before cutting.
The Best Chocolate To Use for This Homemade Brownie Recipe
As you gather your ingredients, you may be wondering the best chocolate to use as a substitute for cocoa powder in brownies. I recommend that you use a high-quality semisweet chocolate bar that you can chop to get the texture and quantity needed.
Alternatively, you can use semisweet chocolate chips, but higher quality chocolate melts a lot better. It will also give your brownies with no cocoa powder a richer and fudgier taste.
How to Make a True Fudgy Brownie
The secret to making a truly fudgy and chewy chocolate brownie is the melted chocolate! Fudgy brownies tend to have a higher fat to flour ratio. As mentioned, if you use cocoa powder, you cut out a lot of added sugar and fat.
Replace it by using high-quality, semisweet chocolate as a substitute for cocoa powder in brownies.
Tips for Making the Best From Scratch Brownie With No Cocoa Powder
- Use high-quality semisweet baking chocolate — I recommend using Ghiradelli’s semi-sweet chocolate baking bars for the best flavor
- Don’t over mix! Overmixing will give you a cakey brownie
- Make sure to add the ingredients as instructed in the recipe, or you could end up cooking the eggs in the melted chocolate — which you don’t want!
- Don’t overbake the brownies either. Stick a toothpick in the center of the pan of brownies before you take them out of the oven. You know they’re cooked to perfection if some wet and crumbly bits stick to the toothpick.
Are Brownies Better with Cocoa Powder or Melted Chocolate?
Brownies made with cocoa powder tend to be cakey and softer than brownies made with melted chocolate.
Homemade brownies from scratch that use melted chocolate are fudgy and chewier. It all depends on the texture and flavor you’re looking for!
What Can I Add into the Brownies?
The possibilities are endless for this brownie recipe without cocoa powder! I personally love to add chocolate chips into the batter, but you can add so much more:
- Chopped walnuts
- Extra chocolate chips
- Peanut butter or cheesecake swirl
- Chopped pieces of your favorite candy bar
- Vanilla extract
- Cream cheese frosting for the top
How to Store Brownies with Melted Chocolate
Store your brownies in an airtight container at room temperature. They will usually last for about 3 days.
You can also place them in the fridge, where they will keep for about a week. These brownies with melted chocolate will last for 3 months in the freezer.
How to Cut Brownies
Make sure your brownies with no cocoa powder are cool before cutting. Remove them from the baking pan. Run a knife under hot water and dry it before cutting. Make sure to rinse your knife after each cut!
Other Dessert Recipes You’ll Love:
- Crinkle Brownie Cookies
- Condensed Milk Brownies
- Vanilla Crinkle Cookies
- Edible Brownie Batter
- 5 Ingredient Pumpkin Bread With Cake Mix
- Oreo Balls Without Cream Cheese
- The Best Air Fryer Desserts
- Banana Blueberry Muffins
- Iced Thumbprint Cookies
- Chocolate Toffee Cookies
- 3/4 cup all purpose flour
- 1/8 teaspoon salt
- 3 large eggs
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 8 tbsp unsalted butter
- 6 oz semisweet chocolate, coarsely chopped
- 3 oz semisweet chocolate, roughly chopped
- Preheat your oven to 350 degrees F. Grease an 8x8 pan and line with parchment paper. Leave a bit of an overhang to be able to lift the brownies out of the dish.
- Place flour and salt in a small bowl, combine, and set aside.
- In another bowl, crack your eggs and whisk them, then add your sugars but mix just to combine them. Do not over mix.
- In a large bowl, melt your butter halfway. Then remove it from the heat or microwave and stir in your 6 oz of coarsely chopped chocolate. Stir till the bits are all melted and glossy. If you have small bits after stirring for a few minutes, then place your butter/chocolate mixture in the microwave at half power and heat for 20 seconds. Remove it and continue stirring till all the chocolate is melted.
- Pour your egg mixture in with the chocolate and mix slightly. Do not over mix. Add the flour and salt till everything is just combined and then fold in the roughly chopped chocolate bits.
- Pour your batter into your dish and cook for 35 minutes or until a toothpick comes out with wet crumbs on it. Let it sit and cool for at least an hour before cutting.
Tips for Brownies Without Cocoa Powder:
1. Do not over mix. Over mixing will make it more cakey than fudgey.
2. You can use semisweet chocolate chips but the higher quality chocolate melts better and gives it a higher level of chocolate fudge taste.
Amount Per Serving: Calories: 196Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 35mgCarbohydrates: 23gFiber: 1gSugar: 17gProtein: 3g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.