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Bisquick Brownies with Cocoa Powder

Bisquick Brownies with Cocoa Powder - recipe card
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These fudgy, chewy brownies start with a Bisquick base for a tender crumb and are enriched with cocoa powder for deep chocolate flavor. A touch of vanilla and melted butter gives them a rich, glossy top, making them a quick and satisfying dessert.

Ingredients

Scale
  • 1/2 cup Bisquick mix
  • 1/4 cup unsweetened cocoa powder (natural or Dutch-process)
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 1 large egg, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 4×4-inch (or 1-quart) baking dish with butter or nonstick spray, then line with a parchment paper sling leaving overhang on two sides for easy removal.
  2. In a medium mixing bowl, whisk together the Bisquick mix, cocoa powder, and granulated sugar until no lumps remain. This ensures the cocoa is evenly distributed and prevents bitter pockets in the baked brownies.
  3. In a separate small bowl, whisk the melted butter, egg, milk, and vanilla extract together until fully combined and smooth. The mixture should look slightly frothy on top—this aerates the batter for a lighter texture.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until no streaks of flour remain. Do not overmix or the brownies will become tough; a few small lumps are acceptable.
  5. Pour the batter into the prepared baking dish and spread it evenly with the spatula. It will be thick, so take care to push it into the corners.
  6. Bake on the center rack for 20 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter). The top should look set and slightly cracked around the edges.
  7. Place the dish on a wire rack and let the brownies cool in the pan for 10 minutes. Then lift the parchment sling to transfer the brownie block to the rack to cool completely, about 30 minutes more. Cutting while still warm will cause them to crumble.
  8. For clean slices, use a sharp chef’s knife and wipe it clean between cuts. Cut into 4 equal squares and serve at room temperature.

Notes

Store cooled brownies in an airtight container at room temperature for up to 3 days. To freeze, wrap each brownie individually in plastic wrap, then place in a freezer bag for up to 2 months. Thaw at room temperature for 30 minutes before serving. To reheat, microwave a single brownie for 10-15 seconds on medium power (50%) until just warm.

Nutrition

Keywords: Bisquick brownies, cocoa powder brownies, quick brownies, easy brownies, fudgy brownies, chocolate brownies, American dessert, baking, Bisquick dessert, brownie recipe

Find it online: https://copycatkitchenco.com/bisquick-brownies-with-cocoa-powder/