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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.
Hey ive made these brownies so many times and there always a massive hit with everyone!! 😍, I’ve been asked to make these brownies for a 30th bday in the 30 silicon moulds, is this going to work? And do you have any tips for it? The moulds are 10inch, any advice would be greatly appreciated ☺️
hii! how can we incorporate nutella into this recipe and how much nutella to add and create nutella fudge brownies?
Do you think you could substitute dark chocolate for the chocolate chips?
These are THE best brownies ever! I’ve made these countless amounts of times, my friends always ask for these when we have a meet up and they are so easy to make. Thank you for the straight forward step by step guide and for sharing the video (I always find these useful as I’m a visual person)
I try SO MANY recipes on Pinterest and a great deal of them are just “meh”. I only save the ones that I’ve made many times because they are SO DELICIOUS. This is definitely one of those recipes!
I did use a hand blender, but for some reason I watched your video AFTER I made them and realized I could have done it all by hand, so I will know that for next time.
I cooked them the amount of time you said you preferred to your desired doneness, but I think we have different ovens because it still seemed like batter to me. So, I ate the cooked edges☺️, stirred them again and cooked them for another 10 minutes (in an 8×12 pan) and they came out PERFECT. They are so delicious even with that little kerfuffle.
I can’t wait to try some of your other ones.
Thank you so much for having a recipe that’s actually DELICIOUS and I will make again. YaY!
I can’t get the shine on top my brownies what am I doing wrong
Hi Robert,
To achieve a shiny top on your brownies, consider the following tips:
Beat the Eggs Well: The shine often comes from the incorporation of air into the batter. Make sure you beat the eggs thoroughly after adding them to the sugar mixture. Whipping them to a pale color can enhance the shiny top.
Use Granulated Sugar: ensure that you are properly mixing the granulated sugar with the eggs. Granulated sugar helps create that glossy finish.
Avoid Overmixing: While it’s crucial to mix your eggs and sugars well, avoid overmixing once you add the flour and cocoa powder. Overmixing can introduce air pockets, affecting the texture and the shine.
Bake at the Right Temperature: Make sure your oven is calibrated correctly and maintain the baking temperature. An oven that’s too hot might not yield a shiny top.
Cool Properly: Letting the brownies cool in the pan can help them set better and possibly enhance the shine.
Consider Adding a Topping: Some bakers achieve a shiny top by sprinkling a little sugar or a glaze on the brownies right before they finish baking.
Try these adjustments in your next batch, and you may see a noticeable improvement in the shine on top of your brownies!
AMAZING! Made them for a party and was told, “The best brownies I’ve ever had!” Thank you so much 💙
These are the best, fudgy and delicious. I have tried many recipes in my 60 years on earth and this one is the absolute favourite. I get many requests to make these.
The best brownies EVER!!!!! Thanku for sharing these x
Made these for after school snack and the kids LOVED them. Were better than box brownies