Cocoa Hoarder Brownies
Prep time
Cook time
Total time
This easy recipe makes a great brownie dry mix and is the perfect excuse to use up your cocoa stash.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 10 tablespoons melted butter
  • 1¼ cups sugar
  • 1 cup of cocoa powder (I use a mixture of half unsweetened and half dutch)
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 eggs
  • ½ cup all-purpose flour
  • ½ cup chocolate chips
  1. Preheat oven to 350 degrees.
  2. Prepare a 8 by 8 pan with either parchment paper, butter or non-stick spray. I prefer to use parchment because the brownies come out cleaner, but a good greasing works too. If you use parchment, let some "handles" hang over both sides so you can just take all the brownies out at the end for cutting.
  3. Combine cocoa powder, melted butter, vanilla and sugar.
  4. Stir in eggs until well blended. Batter should be shiny.
  5. Add flour and mix just until incorporated.
  6. Fold in chocolate chips.
  7. Spread evenly in pan. This batter is very thick and doesn't rise (notice, no real leaveners). It's supposed to be. Make sure to smooth out the top as best as you can because what you see is what the final product will look like.
  8. Bake for 20-25 or until a toothpick comes out almost clean. There will still be a little batter on the toothpick, because these are fudgy. I like to watch the edges. When they start to dry, they are probably ready.
  9. Cool and cut into 12 even squares.
  10. You can sprinkle with powdered sugar if you want, or serve with ice cream. I recommend just eating them.
If you want to make a brownie mix (for gift giving or to have for quick brownies), mix the sugar, cocoa powder, flour, salt and chocolate chips together. Leave instructions to add the wet ingredients. This mix would look nice layered in a mason jar.
Nutrition Information
Serving size: 1 brownie Calories: 298 Total Fat: 16.9 g Total Carbohydrate: 38.9 g Sugar: 31.7 g Dietary Fiber: 2.4 Protein: 3.1 g
Recipe by Recovering Vegan at