One-Pot Cocoa Brownies

These one-pot cocoa brownies are incredibly easy and come together with just flour, cocoa, sugar, and other pantry ingredients in a 9-by-13-inch pan. A cakey brownie that’s close to perfect and the easiest we’ve found to make (and clean up after!). Kids love ’em.

A white cake stand of a pile of one-pot cocoa brownies, a glass of milk, on a white table

If you like your brownies cakey in texture, easy to make, and with only a single bowl to clean afterwards, this recipe is for you. And everyone else who feels the same way about the qualities they value in a brownie. Trust us on that. And trust everyone who’s tried these and reported back to us with comments like, “A very moist, somewhat cakey brownie.” “A one-pot wonder!” “Not overly sweet, fudgy, or dense.” “The recipe could not have been easier.” “Perfect in those instances when you don’t have a lot of space, equipment, and time.” “A great recipe that you’ll come back to again and again.” The author of the recipe even boldly proclaimed them a perfect “breakfast brownie.” Sorta makes you want to try them, eh?–Renee Schettler

One-Pot Cocoa Brownies

  • Quick Glance
  • (3)
  • 15 M
  • 55 M
  • Makes 24 brownies
4.7/5 - 3 reviews
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Preheat the oven to 350°F (177°C). Generously butter a 9-by-13-inch baking pan.

Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat and stir in the sugar and cocoa powder. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla. Stir in the flour, baking powder, and salt, mixing until the batter is completely smooth.

Pour the batter into the baking pan, smoothing the top. Bake until a toothpick or a skewer inserted into the middle of the pan comes out almost clean, 35 to 40 minutes.

Let the brownies cool completely in the pan on a rack before cutting them into 24 squares. (The brownies will keep in a tightly sealed container for up to 5 days if you can resist them that long. They can also be frozen.) Originally published August 29, 2015.

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Recipe Testers' Reviews

These cocoa brownies are a one-pot wonder and come together quickly and easily. So easy and so delicious! Very straightforward recipe. The finished texture has a cakey height but a definite fudgy flavor. Definitely a keeper.

I was concerned about the texture when I read that the recipe called for 6 eggs, but the end result was pleasantly fudgy. I would definitely make these again. They're perfect in those instances when you don't have a lot of space, equipment, and time. Packing the dry ingredients in two resealable plastic bags, you could easily whip these up anywhere that has a burner and an oven.

The first thing that attracted me to this recipe was that it was a one-pot brownie recipe. The second thing was that it only used cocoa powder because that's an ingredient I always have on hand. The third thing that attracted me was the author pronounced "an excellent morning brownie." How could I resist? After all, I have been known to have a brownie for breakfast once or twice.

I followed the recipe as is. This is a brownie recipe that is very easy and comes together quite well. A great beginner recipe with delicious results. The brownies turned out very moist and somewhat cakey and weren't overly sweet, fudgy, or dense. And the batter itself was quite delicious. Licking the spoon was a sweet prelude to what was to come!


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  1. I made these brownies and they came out awesome. I added walnuts and I frosted them. Yummy! I do have to say I was concerned with the cocoa measure. It states 1 1/4 cups (148 grams). I had a problem. I weighed the cocoa and at 148 grams it was more like 1 3/4 cups. I didn’t want to add so much cocoa so I just went by my measure cup and used 1 1/4 cups. I know scales and measure cups differ but I don’t think to that extreme and I didn’t want to add to much. Bottom line, I love this recipe.

    1. Thanks so much, Grace. I just asked a dozen or so of our recipe testers to head into the kitchen right away to remeasure and reweigh the cocoa powder. It’s always a little tricky with powders and flours since so much depends on the density of that particular brand as well as whether it’s been scooped and sifted or compacted and dumped. We sifted our cocoa a little prior to measuring it and we got about 120 grams per 1 1/4 cups and I just updated the recipe above. I so appreciate you letting us know and are thrilled that you love this recipe as much as we do!

  2. Wow, this looks like a great recipe. I do wish that you Americans would think about everyone outside the USA and include weight measurements in your recipes. The entire rest of the planet weighs ingredients and it’s really frustrating to come across weird measures like sticks of butter and cups of sugar!

    1. James, many thanks for taking the time to share your comments. Greatly appreciate it. We agree completely. We Americans—and by “we” I mean all of us here at Leite’s Culinaria—actually prefer to weigh our ingredients just like you. The trick is that most recipes that we post here on the site come from American cookbooks and only contain measurements for “weird” sticks and cups and so forth. When we test our recipes—and we do test each and every recipe prior to sharing it on the site, and in fact we test just as many recipes that we don’t share as recipes we do share because they’re just not good enough—we ask our testers to please weigh the ingredients and share that information with us. If you look around our site, you’ll see that many of our recipes do have parenthetical weights in addition to cups and sticks. We’ve added those. But sometimes, such as with this recipe, none of our volunteer home testers who made it had a scale, and so rather than input weights using formulaic conversions you can find online, which often require some rounding up or down, we wait until one of us can test the recipe using an actual scale just to make sure that the recipe works just as spectacularly as we hate to ever put out a disappointing or even just mediocre recipe. I went ahead and included those formulaic conversions for this recipe using the ingredient weight chart from the reliable folks at King Arthur Flour so you could give it a twirl without frustration. For the rest of the teaspoons and such, may I suggest you give a glance at the chart? Here’s hoping you like the brownies as much as we do.

      1. Wow, Renee, that chart is pretty fabulous… a great reference tool. Who would have thought that there is so much difference in the weight of a cup of whole wheat pastry flour and a cup of all purpose flour? Now, I should do the same over here in Germany, where we have such things like 405 flour, or 550, or 1050 grade… equivalent to a very white flour, all purpose flour, and whole wheat pastry flour…. and see about a chart for European ingredients. Could be a crowd-sourced project… if I only had the time.

        1. Thomas, I completely agree it would be a terrific and worthwhile project to create a chart of weights for various European flours Alas, the time thing…I understand that well. But perhaps once you started it wouldn’t take quite as long as you fear? At any rate, do let me know when you compile it and we’ll be happy to share it—I know the information will be greatly appreciated.

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