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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.
Best brownies I’ve ever had. Great recipe to use with cannabutter 😉
I have not made these……yet, but those pictures are cruel and unusual punishment, until I do. LOL
This was an excellent recipe. I baked in a 9×13 pan for about 23 minutes and they were perfect. I had dark cocoa powder on hand so used this, plus I used plant-based butter as we can’t have dairy. Came out really great. I like to add a tiny splash of almond extract to recipes with chocolate and thought it was a great addition. Thanks!
The most amazing brownie recipe ever! I doubled the recipe and baked on the top shelf of the oven for approximately 45 min then moved it down a shelf and baked for about another 8 min. It turned out perfect! Thanks for the tip on baking on the top shelf .. no overcooked sides.
I forgot to mention I colled in a 9×13 glass pan.
Best brownie recipe, and I must have made hundreds at this point 😂. I have made these gf , mixed the ingredients in the wrong steps by accident, used the wrong size pans and they always turn out amazing!
My go to brownies recipe for a few years now. Great recipe and instructions. And true to the name, they are incredibly fudgy and moist. So yummy! The only adjustment I have made is reduce the sugar to a total of 180 grams. But other than this, the recipe is perfect as it is. Thank you for sharing!
I’ve made this recipe 5 times. The first 3 times it was cakey, the last 2 times it was fudgey with the crackly top. The only thing I changed was how I mixed the flour in with the sugar and butter. The directions say to fold the flour in. I did that the first 3 times and it came out cakey. The last 2 times, I combined the flour by mixing gently with a whisk like how the video shows (not vigorously) and I think that’s the key. Folding preserves the volume and air pockets, which I think makes it cakey. Vigorous whisking creates air pockets too, but not if you just gently mix in the flour. For those who can’t get the crispy top, try that!
I was wondering how you get the crusty top, mine came out a bit more cake like, though I only mixed about 5 times after adding in the flour(175 degrees 20 min). Any tips for a better looking top~ Other than that the smell and texture came out great 🙂
This is an amazing recipe! Everyone always loves these brownies when I make them!
I did wonder though if you could convert it into Blondies and just replace the cocoa powder with more flour? Would that work? Has anyone tried it?
Great gooey and cakey texture (i beat the egg+sugar a couple mins extra). Baked for 23mins which was perfect and came out clean with skewer test not dry at all.
I cut back on sugar. Did 1cup white and 1/2 brown which didnt find it affected the flavour.