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.
bonnie says
These brownies are just pure decadence! Super moist and gooey! I have never put brown sugar in brownies before but they were delicious! I took them to a football party and they were gone! There were 4 other deserts and the brownies were the hit.Thank you for this recipe!
Eunice Mujawar says
Amazing my go to recipe forever! Thanks so much for sharing tips and details too.
Jiselle Jones says
i have been coming back to this recipe for years everyone loves it!!!!
Sumita Kapoor says
This recipe looks great. Please tell me a reason why the sides of the pan gets the thicker edges as compared to lower middle part. I have to always trim the sides of my brownies to get evenly thick pieces
Robin says
Best brownies I have ever made! I let them set overnight before cutting. Thank you!!!!!
Sonia says
So nice to see a recipe with cup and weight options. These were delicious and will definitely make again.
Lauralee Rippe says
I found this recipe when I only had cocoa and no unsweetened chocolate. It is amazing! I usually add mix whether it’s one cup of cut up Reese’s cups or a cup of chopped up junior mints there are so many variations you can make!
Janine says
Definitely a keeper.better than a box,brown your butter,it’s a game changer
Sheryle Wilhite says
These are the best brownies I have eaten in a long time! Easy recipe and tastes delicious!! Thanks!!
Karolyn says
These brownies are de-li-cious! Best brownie ever! Very easy to make, I added walnuts and chocolate chips to mine and wow is all I can say. I thought I already had the best brownie recipe, but no, this is definitely the best I’ve had. Thanks for sharing.