Introducing Easy Fudgy Chocolate Brownies – my absolute best brownie recipe! Get ready for a perfect crisp, crackly top, and a super fudgy center that’s chewy and gooey in all the right places. Studded with irresistible melted chocolate chunks, these brownies are a chocolate lover’s dream come true.
Every ingredient is precisely measured and weighed to make your baking journey effortless. You’ll be amazed at how easy it is to create these decadent treats in your own kitchen.
The Ultimate Fudgy Chocolate Brownies
The Easy Fudgy Chocolate Brownies recipe is the best for several reasons. Firstly, it requires only one bowl and is ready in under 10 minutes with ingredients you already have in your kitchen. No melting chocolate or mixers needed, just like our famous Best Fudgy Cocoa Brownies. Secondly, the brownies deliver a perfect crisp crackly top, a super fudgy center, and are studded with melted chocolate chunks. These features make them the ultimate treat for chocolate lovers.
Ingredients for Perfectly Fudgy Chocolate Brownies
Creating the perfect fudgy chocolate brownies starts with the right ingredients. These components ensure rich, indulgent brownies with a superb texture.
- Unsweetened Cocoa Powder: High-quality unsweetened cocoa powder is crucial, it is just so much better. It provides an intense chocolate flavor without added sweetness, allowing you to control the brownie’s sweetness levels perfectly.
- Large Chocolate Chips/Chopped Chocolate: I’d recommend opting for high-quality, large chocolate chips or roughly chopped chocolate. They melt into gooey pockets, creating a luscious, decadent experience in every bite.
- Butter: I always go for unsalted butter. It offers a rich, creamy texture and lets me control the salt levels in your recipe, ensuring the perfect balance of flavors.
- Vanilla Extract: Pure vanilla extract is key, this is another little tip I found out by doing this recipe. It adds a subtle sweetness and depth to the brownies, enhancing the overall flavor profile. It’s the hidden gem that ties all the flavors together.
Note: please see Recipe Card at the bottom for a full list of ingredients and measurements.
Substitutions And Additions
When making Luscious Chocolate Brownies, consider these additions and substitutions to tailor the recipe to your preferences or what you have on hand:
- Nut Additions: Toss in some crushed walnuts, pecans, or almonds. These add a delightful crunch that pairs perfectly with the fudgy chocolate brownies. Pecan and chocolate—what a match made in heaven! Just like in our Chocolate Pecan Pie, this combo is a guaranteed hit.
- Extra Chocolate: Go all out with more chocolate chips or peanut butter chips. They create gooey pockets of deliciousness, making each bite an indulgence.
- Dark Brown Sugar: Swap light brown sugar for dark brown sugar to introduce a richer, molasses flavor. It deepens the brownie’s taste without altering its fudgy texture.
Fudgy Chocolate Brownies: Step-by-Step
Melt-In-Your-Mouth Brownies are a dessert lover’s dream, perfect for an indulgent treat or a crowd-pleasing dessert. With just a few simple steps and everyday ingredients, you’ll whip up a batch of brownies that’s rich, fudgy, and irresistibly delicious. Let’s get baking!
- Preheat oven to 175°C | 350°F: Preheat your oven to 175°C (350°F). Lightly grease an 8×12-inch baking pan with cooking oil spray. Line the pan with parchment paper (or baking paper) and set aside.
- Mix Ingredients: Combine the melted butter, oil, and sugars in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla, then beat until the mixture becomes lighter in color (about one minute).
- Add Cocoa: Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Fold in ¾ of the chocolate pieces.
- Pour Into Baking Tray: Top the mix of ingredients with the remaining chocolate pieces. Pour the batter into the prepared pan, smoothing the top evenly.
*Pro Tip: Do not overbeat the batter, as it will affect the texture of your brownies.
- Baking: Bake for 25-30 minutes for under-done, fudgy brownies, or until the center no longer jiggles and is just set.
- Slice And Enjoy: After 15-20 minutes, carefully remove the brownies from the pan and let them cool to room temperature before slicing into 16 pieces. They will set as they cool.
*Pro Tip: Bake for 35-40 minutes if you prefer well-set brownies. Brownies will continue baking in the hot pan after being removed from the oven.
If you loved these Gooey Chocolate Brownies, you’re in for a treat with our other delectable desserts. For a fruity delight, try our Easy Blueberry Mango Crumble, bursting with fresh flavors. If you’re in the mood for something creamy, our No Bake Eggnog Cheesecake is a must-try. Or, indulge in our rich and gooey Chocolate Molten Lava Cakes for a decadent chocolate experience. Each recipe is as simple and delightful as this one!
Recipe FAQ’s
For real fudgy chocolate brownies, a toothpick inserted into the center should come out with a few moist crumbs. If you prefer cakey brownies, the toothpick should come out clean.
Store your brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
Yes, but adjust the baking time accordingly. A larger pan will result in thinner brownies that bake faster, while a smaller pan will make thicker brownies that may need more time.
You can grease the baking pan well with butter or oil and dust it with flour to prevent sticking. Parchment paper just makes it easier to lift the brownies out.
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The Easiest Fudgy Chocolate Brownies Ever
Ingredients
- 1 cup unsalted butter melted and cooled
- 2 tablespoons vegetable oil
- 1 ¼ cups white sugar
- 1 cup light brown sugar packed
- 4 eggs large, at room temperature
- 1 tablespoon pure vanilla extract
- ¾ teaspoon salt
- 1 cup all purpose flour
- 1 cup unsweetened cocoa powder good quality
- 7 oz large chocolate chips or roughly chopped chocolate
Instructions
- Preheat oven to 175°C | 350°F.
- Lightly grease an 8×12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
- Fold in ¾ of the chocolate pieces.
- Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
- Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch. OR 35-40 minutes if you like your brownies well set and firm. NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
- After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.ENJOY!
OPTIONAL ADD INS:
- Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc)
STORING:
- Store at room temperature for 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving OR reheat in the microwave.
Notes
- Do NOT over beat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.
- Please try not to over bake them. Set a timer if you need too. I like mine at exactly 23 minutes in an 8×12-inch pan. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven,
- I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster, slightly burns them on the top and dries them out.
tabitha says
This is my absolute favorite brownie recipe. Everyone in my life is obsessed. I’ve probably made them around 20 times ahaha. I will say for some reason I’ve never had them come out with a crackly top. No idea why! I’m probably doing something wrong. Amazing brownies.
Karina says
Hi Tabitha! I’m so glad you loved this recipe!
Ellie Passman says
A million thanks to you! 🌟
Karina says
I’m so happy you enjoyed this recipe Ellie!
Laura says
These are easily the best brownies I have ever made and they far surpass any box mix I may have tried. The have made these at least 5 or 6 times now so it’s past time for a thank you. Thank you for this delicious recipe.
Karina says
Hi Laura! Thank you so much for your kind words! I’m thrilled to hear that these brownies have become a favorite for you. Your feedback truly warms my heart. Enjoy every bite!
Soujna Palke says
This was the best brownie recipe by far!! Everyone loved it so much!! I added walnuts and the taste was next level!! Brownies always need to be eaten when it is completely set and so we had this the next day and it was a massive hit! Thank you so much for this lovely recipe❤️
Karina says
Thank you so much for your kind words Soujna! I’m delighted to hear that everyone loved the brownies and that the addition of walnuts took them to the next level. Your feedback truly warms my heart.