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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.
These were amazing but I only had a 9×13 pan. I would love them to be a little thicker, does anyone know where I can find an 8×12 baking pan??
I made these yesterday when we got a rare snow day down in GA. The ONLY change I made was to add a teaspoon of instant espresso. This recipe is absolutely divine. The recipe to end all other recipes. HOWEVER! I baked these in the same size pan and it took me 65 mins, checking every five mins and even at 65 mins, the center was still undercooked (and still undercooked after cooled). I cannot for the life of me figure out how I got it so wrong. I don’t like cake brownies at all so that’s not what I was going for here.
The first time i made brownies i failed lol, second time were good but basically just chocolate cake. These ones, however, came out amaingly. 3rd times the charm! The other two times i used a diffrent recipe, but this recipe really serves the purpose. The batter lookd delicious the cake looks delicious too! and it tastes really good! I followed this recipe exactly, except i used dark chocolate and galaxy chocolate honeycomb, as well as self-raising flour and dark brown sugar. Still turned out great!
Although, perhaps its to do with th pan im using (circular) my brownies are wobbly in the middle (I haven’t yet cut them)
Oh my, I’ve been looking for a brownie recipe like this for quite a while. German recipe books and cooking/backing apps just don’t have proper brownie recipes, they’re always more like regular chocolate cake. But these, oh these were incredible. Delicious! Fudgy, chocolaty and a little crunchy on the top. And they even got better and better every day until unfortunately they’re all gone now. Definitely will make more soon 🙂
Thank you so much for this recipe and also for including the quantities in gram, made it so much easier for me!
Greetings from Berlin, Germany!
These brownies are absolutely delicious! The crispy, chewy outside then smooth, rich inside makes for the perfect bite. I would make 100% make these again. I recommend adding marsh mellows for extra texture.
I just finished mixing up the batter and popped them in the oven… Now we wait to see how they turn out. I made them for my son’s first birthday tomorrow. The recipe was very simple and straightforward, and it looks like the end result will be great no matter what. So, im happy about that, and hoping to end up with super fudgey gooey, melt in your mouth brownies! Thanks for the recipe!
We have made so many versions of this recipe over the last year adding :coffee, toffee, crushed peppermint candy, peanutbutter trees(like cups but the novelty shapes), tri-chips (milk/dark/semi-sweet). All AMAZING!!! Just realized this morning that we have been doubling this recipe in effect making 4X the normal recipe! LOL we will never change that! Lol they come out so freaking perfect! We chill them over night pop them out of the pan cut them with a giant knife into 3-4 bite size chunks and then store in fridge. A quick zap in the microwave makes a gooey fudgey treat or eat right out of the fridge for hard/fudge candy bar consistency.
These were amazing!!! I made these for a class and came out perfect. I doubled the recipe to make 36 pieces. One thing I would have to say was they were very sweet so I would add a little less sugar but if you’re a sweet tooth you will love it!
The best brownies we’ve ever had. Every time I make them it is the talk of the town and my husband (who is NOT a sweet tooth) can’t get enough of it and that’s saying a lot. I’ve tried it with nuts, I’ve tried it without, hands down the best recipe out there! We don’t ever have brownies when we go out because nothing compares to these! Thank you so much for this recipe! xx
I never ever comment on recipes but this one just blew my mind and I just had to give credit where credit is deserved! I halved the recipe and replaced the vanilla extract with almond extract (something I like to do to give extra flavor). It is absolutely delicious, so gooey and soft inside and crispy on the outside. This is now my to-go brownie recipe!