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Easy Fudgy Chocolate Brownies are everything a chocolate lover dreams of—rich, gooey, and completely irresistible. With a crisp, crackly top and a decadent center loaded with melted chocolate chunks, these brownies deliver bold flavor and indulgence in every bite. Whether you’re baking for a crowd or treating yourself, this recipe is the ultimate go-to!
What Sets These Chocolate Brownies Apart?
What makes this Easy Fudgy Chocolate Brownies recipe stand out is its effortless simplicity and unbeatable results. With just one bowl and ingredients you likely already have on hand, these brownies are ready in under 10 minutes—no melting chocolate, no mixers, and no fuss. Sound familiar? It’s the same no-fail approach that’s made our Best Fudgy Cocoa Brownies such a hit!
What truly sets this recipe apart is the perfect combination of a crisp, crackly top, an incredibly fudgy center, and irresistible pockets of melted chocolate chunks in every bite. Whether you’re baking for a special occasion or satisfying a chocolate craving, these brownies deliver a rich, decadent experience that feels indulgent yet effortless—a treat chocolate lovers will rave about!
Ingredients for Perfectly Fudgy Chocolate Brownies
The secret to perfect fudgy chocolate brownies is in the ingredients. Cocoa powder delivers rich, bold chocolate flavor, while melted butter adds that irresistible moistness. Don’t forget the chocolate chunks—they melt into gooey pockets of indulgence in every bite! Simple staples that guarantee extraordinary results.
- 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 just the way I would when making White Chocolate Blondies.
- 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 it comes to Luscious Chocolate Brownies, flexibility is everything. Whether you’re adding an extra touch of indulgence or swapping out ingredients, this recipe is easy to adjust without compromising its rich, fudgy perfection. Let’s explore some ways to make it uniquely yours!
- Nut Additions: Toss in some crushed walnuts, pecans, pistachios, 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 the Chocolate Pecan Pie or Pistachio Skillet Cookie 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
Let’s dive in! Chocolate Brownies are the ultimate treat—rich, fudgy, and melt-in-your-mouth delicious. With just a handful of simple pantry staples and a few effortless steps, you’ll create brownies so indulgent they’ll quickly become your go-to dessert.
- 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 1/4 cups white sugar
- 1 cup light brown sugar packed
- 4 eggs large, at room temperature
- 1 tablespoon pure vanilla extract
- 3/4 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 3/4 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making these today!! They look so delicious. Is it okay to use mildly sweet cocoa powder instead of unsweetened? Should I readjust the sugar amount?
I’ve used this recipe multiple times. I make them in smaller silicone pans that I can cook in my ninja foodi (both grill and foodi pressure cooker take the same adjusted time) of 350 at 10-12 minutes for small silicone pans.
Hi! I love these so much! I added a little instant coffee with hot water! So decant and delious!
Hello,
Can I use whole wheat flour in place of all purpose flour? They looks absolutely delicious though.
Thanks!
These were a hit! Used a combo milk and semi sweet chocolate because that is what I had. Baked in 9×13 pan for 30 minutes.
These are so amazing! I didn’t make any substitutions but I didn’t have a sifter so I worried about clumps of cocoa powder, but they turned out amazing. Fudgiest, richest brownies I’ve ever had!
If you don’t have a sifter on hand, mixing the cocoa powder in with the sugars and butter and oil will make it nice and smooth without causing air bubbles! A trick my mom taught me.
Hey! The first time I made these brownies they were amazing, crackly tops and all! Since then I’ve tried making them a few times again but I’m not getting the crackly tops anymore. Can anyone help?
I tried them as practice to perfect my brownie baking skill. I was amazed
Then i baked for 24 slices, my mind was BLOWN AWAY. This recipe is WORTH IT. Thanks girl 😊
Hi. This recipe is absolutely amazing! Tried making it the 1st time and family loved it so much. I just would like to know if it’s possible to reduce the amount of sugars by 1/4 or 1/3. Would this make a lot of difference in the texture versus the original recipe? Hope you could give me some advice. Thank you!
Best brownies I’ve ever had. Didn’t change a thing. I used an 8×8 pan and I went for the fudgier brownies and they were extraordinary. I will never use another recipe again.
Thank you so much for this recipe.
Anyone tried making these GF? Usually brownies are nice GF because you don’t have to worried about the rising. Would love to make these for my MIL! Let me know if it’s worth it?
Ps. Made these with normal flour, amazing! I used 3 different types of chocolate chips (semi sweet, dark and bakers chocolate chunks) AMAZING. Also has anyone tried them in the freezer because holy cr*p. Try eating them frozen, game changer. If you like frozen cookie dough you’ll LOVE this
Hey! I’ve used this recipe twice before and the first time, the brownies turned out heavenly!!! (beginner’s luck, I guess) but I ended up burning them the second time. I was wondering how long I’m supposed to pre-heat the oven to 175°C for? Maybe thats where I messed up. Please do let me know.
And the recipe is truly magic. Thank you.
Preheating really depends on your oven. An older oven I had took about 12-15 minutes to heat to temperature, but my newer model takes about 6 minutes. If brownies begin burning, best thing to do is cover them with foil and continue baking until done. They will need less baking time when covered. Hope this helps!
Hi, it doesn’t matter how long you pre heat the oven for as long as it gets up to the required temperature. The only real reason you burned them would be that you may have made the oven to hot or you left the brownies in for to long.
This is a hit, can i ask for substite for eggs to make it eggless
I’ve made these brownies multiple times the last year and they’re the best every time! I recently found some old Christmas silicone molds that are about 1in x 2in x 1.5 inches deep. Any tips on how long to bake the brownies in the molds or if I should cover them with foil for part of the time?
I did it in mold for about almost triple the time. But they were still really good! I just waited for them to stop wobbling
This is now my go to brownie recipe. it tastes so heavenly!! anyway, I just want to ask, if I want to cut down the sugar for, you know, the elders who are not for sweet tooth, how much sugar should i reduce? and is there other ingredients that needs to be adjusted. hoping to hear your reply 🙂
This recipe is awesome. I call it “The death by chocolate brownie”! I use my Wilton “brownie pan”, 2 1/2″ x 2 1/2″ squares, 12 to a pan. Perfect 4 sided crunchy edges, gooey soft center in each. They bake really quickly in this pan. 12 to 15 minutes in 350 deg oven. I would assume your Christmas molds would bake as quickly.
This recipe definitely is well deserving of the 5 stars, death by chocolate in the form of a brownie. My husband renewed his vows to me upon his first bite. Haha.
Mine weren’t exactly chewy though, a little more on the cakey side. Although I did swap out the vegetable oil for coconut oil (just all I had on hand) which could have been a contributing factor. So I’ll give them a round two with vegetable oil, and perhaps cook them a little less.
This recipe is just perfect. The best brownie recipe I’ve ever tried.
Thank you ❤️
Best brownies ever! I use a glass baking dish (sprayed) and skip the parchment paper. Lower the temperature to 325 with a glass dish. Perfect every time.