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.
Faith says
I made these for our weekly church snack/light lunch we have, and these were a BIG HIT! Nobody had to tell me, because when I went to collect the brownies that were left at the end of the day, NONE were left! They were all happily devoured. This recipe is the best!
Katie says
I made these yesterday for the second time. It’s a coworker’s birthday, so I made them and added walnuts…and I’ve been told that they’re even better than last time, they’re the best brownies they’ve ever had, and I got a high five from someone else.
Thank you for such a fun – and easy – recipe to make! I’m definitely holding onto this recipe forever.
kate says
AMAZING even when made with gluten free flour
Michelle says
Wow! I’m blown away by how amazing these are! Thank you so much! By far, best brownies ever!
Peggy Tucker Sanders says
This is one of the best fudgie brownies I have ever made! The best recipe I have ever used! My husband asked me to make a homemade brownie instead of the bow brownies and I said sure! And this was the best recipe ever!!! Thank you
Amy says
Ummmm WOW. These are, without a doubt, the best brownies I’ve ever made or eaten. I never thought I’d be able to find a brownie recipe to replace my favorite box mix until now. This will now be my go-to brownie recipe. Sooooo good. After trying them my husband said, “why can’t broccoli taste like this?!” 😂
Lauren Kay says
Best brownies I’ve ever had in my life. These are my go-to for parties and functions and I always get the best compliments! But I spill the beans every time. Cafe Delites website! Every recipe makes your eyes roll back in your head. lol. 🙂
am says
Oh my god.. I made these using the onyx cocoa, the color was jet black! Mixed with the chocolate chunks, it was perfect. I baked mine for a minute or 2 less and edges were perfect and middle was still gooey even 3 days later.
jason ruder says
how long did you end up baking them for?
1234567890 says
OMG i luv these
safa
Fallon Kane says
These are by far the best brownie recipe I have ever tried. I did alter the recipe a bit though. I use a half cup of light brown sugar and a half of dark, I added a teaspoon and a half of espresso powder and did some experimenting with a few other things that enhanced the flavour quite a bit (not that they aren’t amazing as they are) 😊❤️
I did want to ask how you could store the batter. I need to make batter then run some errands and come home to bake. Is it best in the fridge or room temp?
Thank you.