Crispy and Light Cocoa Brownies

Crispy and Light Cocoa Brownies

You can make rich brownies using just cocoa powder. They are light and crispy. This recipe is based off "Brown Sugar Brownies" Recipe ID: 736418.

Ingredients: 1 poundcake tin's worth, baked at 180 °C for 35 minutes

●Reduced-sugar cocoa powder
60 g
30 g (for slightly bitter results) or 40 g
●Margarine (or butter)
40 g
●Milk (water or cream)
3 tablespoons
△Cake flour
60 g
△Baking powder
1 teaspoon


1. Put a bowl on a scale and weigh the ● ingredients in succession. Microwave briefly to melt the chocolate and butter, and mix well to combine.
2. Beat the egg well and add to the Step 1 bowl. Mix.
3. Sift in the cake flour and baking powder, and fold them into the mixture.
4. Pour the batter into the poundcake tin. Bake in a preheated 180°C oven for about 35 minutes. Let it cool down a bit, then wrap in plastic and chill in the refrigerator before eating.
5. If you bake the batter in a square baking pan or in madeleine molds, the brownies will be light and moist with these settings. I baked the batter in a poundcake tin this time and it took 35 minutes.
6. The brownies are crispy and delicious when just cooled down a bit. If you chill it in the refrigerator for more than half a day, the brownies will become moist yet light and delicious in a different way.

Story Behind this Recipe

This is a modification of Recipe ID: 736418, a recipe I've made countless times.