Quick and Easy Pantry Cocoa Brownies

Quick and fudgy brownies made with cocoa powder, perfect for satisfying chocolate cravings without using chocolate bars.

Scale

95 g (3/4 cup) all-purpose flour
200 g (1 cup) granulated sugar
75 g (3/4 cup, sifted) unsweetened cocoa powder
1/2 tsp (3 g) salt
1/2 tsp (2 g) baking powder (optional)
2 large eggs
120 ml (1/2 cup) neutral oil
1 tsp (5 ml) vanilla extract
1/2 tsp espresso powder (optional)
75 g (1/2 cup) chopped nuts or 60 g (1/3 cup) chocolate chips or 60 g (1/3 cup) dried fruit (optional)

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Preheat the oven to 175°C (350°F). Line an 8-inch (20 cm) square pan with parchment.
Whisk together the flour, cocoa powder, sugar, salt, and baking powder in a medium bowl.
In a large bowl, whisk the eggs, then add the oil, vanilla, and espresso powder. Whisk until glossy.
Add the dry ingredients to the wet and fold until just combined. Stir in any mix-ins if desired.
Spread the batter evenly in the prepared pan. Bake for 20–25 minutes, checking for doneness at 18 minutes.
Cool the brownies in the pan for at least 30 minutes before cutting into 9 squares.

For a gluten-free version, use a 1:1 gluten-free flour blend and add xanthan gum. Store leftovers in an airtight container.