Fudge Brownies Without Cocoa Powder

If you are looking for the best Fudge Brownies made without cocoa powder, look no further! I tested dozens of recipe variations until I perfected the ultimate combination for rich, gooey brownies.

A stack of three thick, fudgy chocolate brownies. with visible chocolate chunks.

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Why Make Brownies Without Cocoa Powder
Ingredient and Substitution Information
How to Make Brownies from Scratch
Fudge Brownie Variations
Storage Guidelines
Recipe FAQ
More Chocolate Recipes
Recipe
Reviews

My love of homemade brownies without cocoa powder began as a child when my mom made Brownies Cockagne from her Joy of Cooking cookbook. Even as a kid, I knew these rich, fudgy treats were far superior to anything from a box.

For some reason, we only had these brownies for special occasions, which is odd because they are practically as easy as box-made and taste infinitely better.

When I started my brownie-making journey as an adult, I wanted to take something good and make it even better. I made so many brownies during my testing (my family didn't complain one bit) and finally landed on the perfect gooey fudge brownie.

Now, I'm excited to share all the secrets I've learned so you can make the very best brownies too!

Why Make Brownies Without Cocoa Powder

While many brownie recipes call for cocoa powder, using melted chocolate instead offers several advantages:

Richness: The higher fat content from melted chocolate gives the brownies a richer mouthfeel, making them feel more indulgent.

Texture: Melted chocolate contributes more fat to the recipe, resulting in perfect fudgy brownies.

Flavor: Using real chocolate provides a deeper, more complex chocolate flavor. It brings out nuanced taste notes that cocoa powder alone can't achieve.

Moisture: Melted chocolate helps retain moisture in the brownies.

Shine: Brownies made with melted chocolate often have a beautiful, shiny top that's hard to achieve with cocoa powder.

Ingredient and Substitution Information

Baking ingredients labeled and arranged on a light grey surface.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Chocolate - The quality of your chocolate is important. I use Guittard or Ghiradelli chocolate chips, but you can also use chopped chocolate. We'll use dark chocolate in the batter for a rich flavor and milk chocolate chips for a velvety texture throughout.
Eggs - An additional egg yolk creates a rich fudge texture without it being too eggy. Room-temperature eggs work best because the sugar melts into them better.
Sugar - Granulated sugar sweetens and balances the dark chocolate. You can replace a portion with brown sugar, but you may lose the crinkly top.
Butter and Oil - This combination gives a fudgy texture, a shiny top, and a touch of chewiness.
Flour - There is just enough flour to give the brownies structure. This small amount lets the chocolate shine and keeps the brownies from becoming cake-like.

How to Make Brownies from Scratch

A saucepan filled with smooth melty chocolate with nylon whisk in pan.

Melt Chocolate

Place the chocolate, butter, and oil in a saucepan and melt over low heat, stirring until it is smooth.
You can also use a double-boiler.
Set the chocolate aside to cool.

A clear glass bowl with really fluffy egg and sugar mixture that is pale yellow.

Beat Eggs & Sugar

Use an electric mixer on high speed to whip the eggs in a large bowl.
Continue for several minutes, until they turn pale in color and the batter is thick and velvety, then mix in the vanilla extract and salt.

Pro Tip: The key to getting a crinkly top on your brownies is to thoroughly beat your eggs and sugar, completely dissolving the sugar into the eggs. It should flow like a ribbon from the beater.

A glass bowl with melted chocolate swirled into the egg and sugar batter with a rubber spatula.

Swirl in Melted Chocolate

Put away your electric mixer and use a rubber spatula or a whisk for the remaining steps.
Pour the cooled chocolate into the egg mixture and stir gently.

Flour on top of the chocolate swirled batter in a glass bowl.

Fold in Flour

Stir in the flour, but do not overmix, as that will make the brownies dense and tough.

Brownie batter in a glass bowl with some flecks of flour still showing and chocolate chips on top.

Stir in Chocolate Chips

When a little bit of flour is still visible, stir in the chocolate chips.
You can add nuts at this point, too.

Bake

Use a metal pan lined with parchment paper.
Pour the brownie batter into the parchment-lined baking pan and spread it smooth, pressing the batter into the corners.
To check for doneness, look for a dry and matte surface with the top of the brownies starting to crack. Use an instant thermometer and remove the brownies when the center is between 180°-195°F (82°-91°C).

Pro Tip: Use a Metal Pan. Glass cooks faster so when using glass it is harder to end up with gooey brownies. If you do need to use a glass pan, reduce your oven temperature by 25°F.

Fudge Brownie Variations

Espresso Brownies: Add 1-2 teaspoons of espresso powder. It won't taste like coffee but it will enhance the flavor.

Mint Chocolate Brownies: Chop one box of Andes mints. Stir them into the batter instead of the milk chocolate. Or, sprinkle them over the top of the brownies when they are fresh out of the oven. Let the chocolate sit for 5 minutes, then use an offset spatula to spread as a mint chocolate glaze.

Salted Caramel Brownies: Swirl ⅓ cup of caramel sauce into the batter before baking and sprinkle ½ teaspoon of flaky sea salt on top.

Nutella Swirl Brownies: Drop ¼ cup of warmed Nutella in dollops over the batter and swirl with a knife before baking.

Rocky Road Brownies: Mix in ½ cup each of mini marshmallows and chopped walnuts.

Peanut Butter Cup Brownies: Press 12 mini peanut butter cups into the batter before baking.

Storage Guidelines

Store cooled brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week.

To freeze, wrap the brownies individually with plastic wrap and then transfer to a freezer bag or wrap with aluminum foil. Place them in the freezer for up to 3 months, then thaw overnight in the refrigerator before serving.

Ultimate gooey chocolate brownie stacked.

Recipe FAQ

Why do I need to completely cool my brownies before cutting them?

Cooling completely allows the brownies to set, which results in cleaner cuts. It also enhances the chocolate flavor - brownies taste better after cooling completely! If you prefer them warm, let them cool first, then microwave individual portions for about 10 seconds.

Can I make fudge brownies without a mixer?

You can make this recipe using a whisk, though it is difficult to whip the eggs and sugar well enough so they might lack that characteristic crackly surface.

Can I use semi-sweet chocolate?

My taste-testers all agreed that dark chocolate tasted the best. The sugar helps it not be bitter. But if you prefer semi-sweet chocolate you can certainly use that instead.

More Chocolate Recipes

Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!

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Comments

5 from 12 votes (1 rating without comment)

Why Make Brownies Without Cocoa Powder

Ingredient and Substitution Information