Super fudgy and dense cocoa brownies are gooey on the inside, have a crinkly top, and are made with just 6 ingredients in under 30 minutes! This easy recipe makes the BEST brownies and is the only brownie recipe you will ever need.
I’ve got a super-easy yet DELICIOUS fudgy brownie recipe for you today. Brownies can’t get any fudgier or easier to make than this folks!
These brownies are fudgy, dense, rich, and super chocolate and with just a few basic ingredients and 30 minutes of your time, you’ve got yourself a batch of brownies that is out of this world!
They’re so chocolaty and delicious my only worry is eating the whole batch right out of the oven…
The super fudgy interior along with the crispy crinkle top is a combo made in heaven and will become your new favorite brownies!
A few years back I was hooked on boxed brownie mix and to be honest I thought they were “alright”. I mainly used the mix because it’s very easy to use because the thought of making brownies from scratch terrified me. Turns out, it’s not hard at all!
It may take any extra step making it from scratch but I swear it tastes 1 billion times better and once you try it you will NEVER EVER go back to brownie mix again!
Like I said, these brownies are simple and easy to make. The entire brownie mixture will be made in the pot or bowl you decide to melt your butter.
To save yourself time and effort, melt the butter in the same bowl that you will be mixing the brownie mix in. I like to use a glass microwave-safe mixing bowl so I can go right in to add the rest of the ingredients after melting the butter.
After melting the butter add the sugar and cocoa and stir until fully combined. Then add the eggs, vanilla, flour, and salt; mix and you’re done!
If you like you can now add 1/2 cup of chocolate chips, nuts, m&m’s, marshmallows, Reese’s or whatever your heart desires!
TIP FOR MAKING THE BEST FUDGE BROWNIES
Don’t overmix the batter. Overmixing the batter will allow air to get trapped in the batter and will result in cakey brownies.
Don’t overbake the brownies. If you are looking for fudgy brownies then remove them from the oven when the sides have begun to shrink away from the sides of the pan but the center is still gooey.
Cool before cutting. As hard as it may be, resist the urge to cut the brownies right out of the oven. Instead, cool them to room temperature or place them in the fridge to cool for at least an hour before cutting into them. This extra step will result in perfect professional cuts.
If you’re like me and you love CHOCOLATE, then do yourself a favor and chop up 4 oz of baking chocolate and stir them into the batter. This will take the brownies (which are already AMAZING) to the next level and make them EVEN BETTER.
Easy One Bowl Fudgy Cocoa Brownies
Ingredients
- 1/2 cup butter, or oil
- 1 cup sugar, see note
- 1/2 cup unsweetened cocoa, preferably, dutch processed
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 cup flour
- 1/4 tsp salt, leave out if using salted butter
- 1/2 cup favorite adds-ins , (chopped dark chocolate, chocolate chips or walnut)
Instructions
- Pre-heat oven to 350F. Grease an 8x8 square pan or a 9x5 loaf pan or line with parchment or foil; set aside.
- In a large microwave-safe mixing bowl, add the butter and microwave for 1 minute or until completely melted. Add the sugar and cocoa powder and whisk vigorously for at least a minute, until the sugar has dissolved.
- Add eggs one at a time then vanilla and whisk for at least 1 minute, until well combined and batter is shiny.
- Stir in flour and salt until the flour is fully combined. Be careful not to overmix mix.
- (optional) fold in 1/2 cup of nuts, raisins, chocolate chips or anything you desire.
- Spread in pan and bake for approximately 20 minutes or until the center is slightly set. Be careful not to over-bake!
- Cool completely then cut into 9 large squares or 16 small squares ( I cut mine into 16)
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Want to use in a brownie cheesecake bar – should I lose bake” the brownie mix or bake with the cheesecake??
Delicious one bowl recipe!
Awesome, quick and easy recipe! I used coconut sugar and coconut or tapioca flour and s/f chocolate chips + pecans. It was da bomb for sugar challenged me. Thank you!!! Ps, lots if compliments from sugar eaters as well.
A really handy store cupboard brownie recipe – good to not need chocolate and only require 2 eggs. Made them with my daughter after school. Baked in only 17 min and I think I could have even taken them out a minute earlier.
So easy to make and absolutely delicious 😋 Making this my go to from now on !!
I don’t know what is up with the negative comments. These are our favorite brownies! They’re so easy to make and are perfect every time. Be sure to include the extra oil if you want them fudgy and gooey.
This is my go to brownie recipe. Crinkly on the outside and soft on the inside. Just make sure to add the tablespoon of oil if you want them super fudgy!!
My granddaughter has allergies and I made these with cassava flour. They were so delicious!!! Thank you!!!
This was so good, I made this for my sisters and they devoured the entire thing!🔥🔥
The recipe tastes amazing! And it works perfectly normal with the regular recipe but be careful if you double the recipe but use the same pans then the cook time is almost double to normal time.
I followed this recipe, except for the add-ins, and I used only coconut oil – not butter – and it is perfect. This is what brownies are. If you like them to be any other consistency then you don’t actually like brownies. So good!
Fudgy and delicious!
Made these with ingredients I had around my house and they turned out amazing! Super easy to follow instructions, but it didn’t fully bake within 20 minutes that the directions said, which I honestly wasn’t surprised by since brownies usually take double the time. I cooked them for an extra 5 minutes and it did the trick. I personally added peanut Reece’s pieces to mine, and it was delicious. Overall super good, and will be making again!
Loved this recipe. Wanted to add peanut butter but was out so I used butterscotch and chocolate chips. I used 1/4 infused coconut oil, 1/4 infused butter and half salted butter. Very rich and delicious and easy to execute
AMAZING RECIPE! I made to bring to work (it was a rough shift so it was the perfect night for treating everyone) and I swear this is THE brownie recipe I will be using forever. They ended up falling on the floor and everyone ate them anyway! That’s how good they were!
I’m looking to try these but I need to freeze some for a future meeting. Will they freeze OK?
Made this all in one cast iron skillet and cooked it the BBQ. Topped it with mini marshmallows and it was a huge hit!
Fudgy and moist! my new go-to brownie recipe.
I am writing to apologize for my bad review yesterday. I have just started baking and completely forgot I live in high altitude, which of course makes a lot of difference in baking results. I’m sure most people do find these brownies perfect. If you happen to know how to adjust this recipe for 5,000+ feet, I’d be grateful and happy to try again.
I made mine and muffin cups.
I admit I’m more of a cakey brownie girl. However, these were really delicious. I added 1/2 cup semi-chips and sprinkled top with jimmies. They will definitely help with my chocolate attack.
My husband told me to never use another recipe. He is obsessed. I make these once a week now😂
I added 1/4 cup of cream cheese and 1//4 cup semisweet chocolate chips to the batter, stirred it until it appeared to be
well combined, I Baked as directed. Luckily i had a light chocolate sauce in the refrigerator which i painted on the warm brownies,
Fabulous and easy
.
These were hands down the best brownies that I’ve ever made. They were perfectly fudgey. Not only were they delicious but they were easy to make because you mix everything in one bowl. I’ll definitely be making these again. I baked them for exactly 20 minutes.
I made this recipe but used substitutions.
2 cups of sugar: 2 cups of Great Value No Calorie Sugar
2 teaspoons vanilla: 2 teaspoons of Jordan’s Skinny Syrup Vanilla
1 cup of smooth creamy peanut butter
I never leave reviews but these brownies were too good not to! I’ve tried making multiple brownie recipes using unsweetened cocoa and these are by far the BEST I have made. They’ve turned out great every time. Used 1 1/4 cup sugar because we like things extra sweet. Highly recommend!
Thanks so much for taking the time to leave a review, Sydney!!
These were absolutely amazing! Shared it and everyone absolutely loved them – making these tonight again (for the third time) but this time ill try with the extra chocolate you recommend in the batter. Thank you so much for sharing this recipe, it is true – indeed, this has become my go-to recipe for brownies 🙂
Quick question, how many days would you recommend to keep them stored in an air tight container? Thank you again!
I made these AMAZING brownies with 1/2 c of chocolate chips as the add in and I’ll never use another brownie recipe 😋 thank you
Best brownies I’ve ever had! They are gooey, fudgy, and so easy to make. My 5-year-old helped me mix the batter (which was also delicious).
I used salted butter and added salt as well (forgot to omit it), and they were still awesome. I also used a glass 8×8 pan at 325 degrees F. My oven seems to run just slightly hot, so it still was done in the 20-25 minute range. I also sprinkled chocolate chips over the top.
Just a suggestion to others: cut these brownies very small, especially if you’re giving them to kids. I cut mine into 16 small squares. They are quite rich and very satisfying even in small quantities, so you don’t need to eat a lot.
Thank you so much for this delicious, easy recipe. They’re so much better than the boxed ones!
I made these simply because I didn’t have a box mix. They were fabulous. I added semi-sweet chocolate chips. I might try a few walnuts next time.
How big are your cups ?
There are big and small cups, perhaps it is better to specify the weight of your ingredients, in that way the recipe will be correct regardless of the size of your recipients.
In the US, the LONG time standard baking measure is: 1 Cup = 8 oz [this is a volume/size and a liquid measure] I would recommend you buy a basic measuring cup which is marked with varying increments. If you buy your butter in 1/4 lb sticks, then 1/2 Cup butter = 1/4 lb or 1 stick. The wrapper usually gives measurement info. Happy brownie baking!
I see it says 128k cals per 1 brownie slice? Does this mean there are 128 calories in each brownie slice or 128,000 calories in one slice? please confirm (:
No, that is 128 calories!
I made them in an 8X8 pan & they were scrumptious. I want to double or triple the recipe. What size pan for double & triple? Baking times?
You can go ahead and double or triple the recipe in a 9×13 pan! Add 5 more minutes of baking time for double and 10 for triple batch. Enjoy!
I love this recipe with all my heart! Simply delicious! 🩷 How do I get the sugar to dissolve better? Would turning the granulated sugar to powdered sugar help?
I’ve found that adding the sugar to the butter while the butter is still super hot and whisking
aggressively helps!
I had a late night sweet craving and these hit the spot!
I used margarine 1:1 bc I’m lactose intolerant so never have real butter on hand but they turned out great. Sprinkled some shredded coconut on top for something extra. Really great base recipe, I feel like this is solid and
versatile enough I can experiment with different additions to change it up like maybe a pb swirl, white chocolate chips, etc. Not tryna end up on r/didnthaveeggs here (hi guys see u there) I only changed it up a smidge and it’s FANTASTIC
these were so easy and so fudgy and delicious!! added milk chocolate chips and they were perfect
Easy to make, even when a second batch was needed immediately. Love the one bowl and so few ingredients. New favorite recipe. I didn’t put as much sugar (I used 1/2 C brown sugar for each batch) and it still came out great.
So moist and fudgy!
The BEST recipe for easy & delicious brownies. I can’t bake anything well….but this time…I did & it turned out so good. A keeper for sure. I added walnuts but that’s all… followed directions to a T.
I think I’ve finally perfected this recipe. I’ve made these twice now and this last time was ideal for me. The first time I followed pretty closely. Changed out the butter completely for 1/2 C. canola oil. And added 2 oz. Bakers unsweetened chocolate bar. With that recipe I thought It just wasn’t that good. This time, I did 1/4 C. butter, 1/4 C. canola oil. And I used Ghirardelli unsweetened baking bar(2oz) and I followed closely to the rest of the recipe. They came out so good! Very rich chocolate tasting. Wow! Perfection.
Absolutely delicious. I made this recipe twice but i sprinkled pecans on top before i baked the brownies. I added one tablespoon of vegetable oil in the batter including the one stick of melted butter. I also sprinkled one cup of Hershey’s milk chocolate chips on top of batter. Great recipe. My daughter asked me to make a box brand of brownies yesterday , i told her i will make my own. Gimmie delicious got it going on!