Quick and Easy Brownie Recipe without Cocoa Powder (using Dark Chocolate)

This quick and easy brownie recipe without cocoa powder contains only 5 main ingredients with optional baking soda and apple cider vinegar. You will need eggs, dark chocolate, butter, coconut sugar and any flour you’d like to use (organic all-purpose flour, organic gluten-free flour or sprouted flour). You can also mix in some walnut chunks if you like nutty brownies. 

Making these dark chocolate brownies without cocoa powder won’t take a lot of time to make. You preheat the oven, mix the ingredients and bake. These brownies cook fast. 

Do you wonder how they taste like? Well, these brownies taste like a dark chocolate. So, if you like the taste of a dark chocolate, then you will love it. These dark chocolate brownies pair well with cream, whipped cream, an even ice-cream. And of course, with walnuts.

About the Ingredients used in this Quick and Easy Brownie Recipe without Cocoa Powder

(Comments, Substitutes)

I like this recipe because it uses mostly nutritious ingredients like plenty of eggs, dark chocolate and butter. Sugar and flour amount is not too much also. 

Dark Chocolate

I used 75% dark chocolate. If you don’t like the taste of a bitter chocolate, you can use 50%-60% dark chocolate. It’s up to you. Usually one bar of chocolate is 100 grams, so I used two bars of dark chocolate.

Butter

I prefer using grass-fed butter, coconut oil or grass-fed ghee in my baking. I used butter at this time. You can substitute butter with ghee in this recipe. You can use a butter straight out of the fridge – no need to soften it. 

Eggs

You will need chicken eggs. Pastured eggs are always better. Pastured eggs usually have darker egg yolks. Though maybe doesn’t matter when you bake.

Sugar

To make your brownies healthier, you can use coconut sugar, date sugar or rapadura sugar instead of refined white sugar. I used coconut sugar. 

Flour

You can use any of these: Organic all-purpose flour, organic gluten-free flour, organic sprouted spelt flour, organic einkorn flour. I used organic all-purpose flour. 

Walnuts (optional)

Adding walnuts to the batter is optional but will enrich the flavor and taste greatly. Fresh roasted walnuts are best.

Baking soda with apple cider vinegar (optional)

Add baking soda if you want brownies with lots of holes (like mine), don’t add if you want chewier brownies. Both will turn out good but it’s up to your taste and preferences. 

If you are using baking soda mix it with vinegar before adding it to your batter. Baking soda will react with vinegar forming lots of bubbles. Immediately add this bubbly mixture to your batter and mix. 

You can use any vinegar with baking soda. Some of the healthier ones are apple cider vinegar, balsamic vinegar, and aged grape vinegar. 

I baked my brownies (in photos) with baking soda. 

Silicon spatula

The batter for brownies is very sticky, so a silicon spatula can be very handy when pouring the batter into a pan and for scraping the batter off the bowl sides. A silicon spatula is one of those kitchen tools I recommend in my priority kitchen tools list. 

Quick and Easy Brownie Recipe without Cocoa Powder (using Dark Chocolate)

Ingredients:

• Dark Chocolate – 200 gr
• Butter – 250 gr
• 4 Eggs
• Coconut Sugar – 100 gr (1/2 cup)
• Organic Sprouted Spelt Flour or Organic All-purpose Flour – 100 gr (7/8 cup)
• 1/2 tsp Baking soda + 1 tsp Vinegar (Optional) – I used it
• Roasted Walnut Chunks (Optional) 

Instructions: 

1. Preheat the oven to 350 F (180 C). Prepare your pan by placing a parchment paper over it. 
2. Melt the chocolate and butter over a very low heat. I used a double boiler method. I put the chocolate and butter in a smaller bowl and placed the bowl in a pot with water. Then I placed the pot on a heat. Water should not mix in with your batter. Double boiler method is safer because it won’t burn your ingredients if you overlook. You will need to melt your chocolate and butter, but don’t let the mixture boil. 
3. As soon as the chocolate and butter melts, take the mixture from heat and let it cool to room temperature. As it cools, prepare the egg mixture. 
4. Mix eggs with sugar. You can use a mixer or you can use a hand beater to mix them. After you’re done mixing you can now add the bubbly baking soda (baking soda mixed with vinegar) if you are using it. 
5. When the melted chocolate and butter mixture cools down to room temperature add it to the egg mixture. Mix well. 
6. Sift the flour over the batter and mix well again.
7. Pour the batter in your prepared pan. Spread the batter evenly. Then lift the pan and hit the bottom of the pan on the table so that bigger bubbles burst inside and don’t result in uneven surface during baking process (like mine). 
8. Place the batter in a preheated oven and check after 10 minutes for readiness. Prick a toothpick in the middle – if the toothpick comes out dry your brownie is ready. Take the pan out of the oven immediately and let it cool down to room temperature before cutting. I cooked mine for 15 minutes. The longer you bake the dried will be your brownies, so don’t over-bake please.
9. Cut your brownies and enjoy them with cream, whipped cream, sour cream or ice-cream.