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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Fav recipe for brownies– personal recommendations–I use a metal pan only, the glass one makes them dry and gross. I also mix in a few spoonfuls of Nutella before pouring into the pan. If you want the height of the ones in the photo, double the recipe. I also put 1-2 table spoons of bread flour in when I add the regular flour. I rarely leave them in the oven as long as the recipe calls for and check on them multiple times because our oven isnt the greatest. Only recipe I use for brownies. Tweaking it to your likeness might take sime trial and error. I like them more fudgy.
I made these delicious brownies exactly by the recipe but instead of putting them in a square pan I like to put mine in a muffin pan…I simply scoop with a ice cream scoop(made 9) and their already portioned and a nice size for brownie sundaes.
I’ve Made These Several Times W/ Different Varitions. So Far Best Receipe I’ve Found So Far 💕. I Have Shared The Recipe To Different People After They Tried Them. Big Hit & Easy. Thxs 👊
I’ve made these several times and am always asked for the recipe. I always keep to the minimum time or even less. The tip about looking for the sides to shrink away from the pan is really helpful. That’s when I take them out to cool.
I don’t know why people have to be rude. If they’re dry they’re over baked.
I do land a half times the weights for thick brownies. I always add choc chips and sometimes nuts. Today it’s blackcurrants. Scrummy! Thanks for the recipe.
Exaggeration much? Lmfao ok, Karen
These had a really good brownie taste. I followed the recipe without any changes or additions( like baking chocolate.) I agree on one point with others that they are not thick so next time I will double the batch and make in different pan. The top didn’t crinkle but I don’t care about that so much. I must add that I really liked the fact that they aren’t hard and tough around the edges like most brownies I have made from scratch and box! This is a good recipe for a quick dessert honestly.
So easy and delicious! I’ve made these several times, And everyone raves about them! I always add the extra oil to make them extra gooey, I triple the batch for a 9 x 13 for a thick brownie!
Could I make these in a 9 x 9 pan, or would they be too thin?
Recipe looks great!
I used a 9×9 the first time I made these. They were on the thin side but absolutely delicious! It also helped me not eat the whole pan in ones sitting honestly lol. Making these again right now!
Best brownies EVER! I’m 51 and have Never tried to bake ANYTHING from scratch. These came out perfectly. Wish I had doubled the batch. Probably best that I didn’t. Will be making these over and over again. .
There is no reason to be rude! They might not be for you, or maybe you did something wrong. I can’t wait to try them out myself!
Pros: Easy to make in a pinch; cooking time is appropriate; smells delicious. Cons: Too thin; on bitter side; more cake-like consistency than brownies. Next time, I’ll add the extra oil as suggested for extra moisture.
I usually put 1 egg in such a small batch. Otherwise, yes it’ll be a cake like consistency. I also added more sugar and less cocoa.
These do not leave a shiny crinkly top as pictured. They are also about 1/4 inch smaller then regular brownie size. Recipe seems a little misleading from picture. I followed instructions to a tee also. They were just okay.
I just made these and agree with everything you said.
Box brownie what 🙄. They s recipe is the BEST. It turns out perfect every time. I add ghirardella chips, coconut oil ass the teaspoon with butter. I also add brown sugar 1/4 cup with 3/4 cup cane sugar. I use parchment paper instead of foil. I never wait for them to cook completely…. it’s to hard 😭. I like the yield as I’m a single empty nester but a scoop of vanilla ice cream and drizzle of fudge and I’m so happy. Thank you for this recipe. I’ve seen recipes similar to this one is best to/for me.
Sorry you are feeling sad. Hope things will Improve 🌞
Excellent Brownies! Next time I think I’ll use a bit less cocoa powder and not put in the extra 3 minutes baking time I did. Even though I think I overmixed, still turned out wonderful! I’m 11 and it’s my 1st time making anything. 10/10, would defilement make again.
This was fast, easy and delicious! I doubled the recipe but only used three eggs (as they were XL) and the brownies were perfect!
My Aunt had given me a similar recipe years ago. i made these brownies ALL the time but lost the recipe in a move. So glad to have found this one! For variation I substitute coffee liqueur for vanilla and add pecans.
So easy and always a favourite!
Hi, can you tell me which flour to use plain or self raising, it doesn’t say in the receipe, it’s says just flour.
Hmm… Was it supposed to be “softened” instead of “melted” butter by chance? The sugar would not dissolve in the melted butter and the flour didn’t fully absorb it, either, making a buttery lake that sat on top of the batter. I must have done something wrong as I’ve never seen a batter do that. Anyone else?
It’s in the oven now, but I’m not as confident as I usually feel! Fingers crossed. 🙂
I guess your sadness made you a bad cook because it’s a really good recipe.
I made these brownies and they turned out great. It was the first time I ever made brownies from scratch. My brother thought they were wonderful and he doesn’t even like brownies.
Wow, easy to make. Hard to wait for the brownies to cool!
Moist, I did add a tablespoon of oil and a cup of mini chocolate chips came out delicious
Love the simplicity and adjustability.
Added 3 tbsp of espresso and 3 chopped dates, also a little less sugar. I’m sure I will make these again with different add ins 🙂
These are great and easy to adapt with different toppings. We have put m&m’s on top, chocolate chips inside and on top, marshmallows and others. The key is not to overbake and also not to add too much additional sweet toppings.
I’ve made these about once a month for the last year, we love them! I only add a handful of chocolate chips! My friends & family love them!!!
I made these and they turned out perfect!
In Aus so baked at 175°C for 18mins.
Added 1/2 teaspoon of baking powder and 1 cup of Cadbury choc chips.
Made a quick choc frosting and poured it over while still warm so it was just a thin layer and locked in some moisture. Definitely only need to be cut into 16 pieces, very rich.
Chewy, decadent and just plain gluttony!! Yum.
does the baking powder make them more cakey?
It says sugar*see note Where is the note?
This is 100% my go to recipe for moist fudgey brownies. Everytime I make them everyone loves them. So easy to remember the recipe measurements too! I always add hersheys chocolate chips.
I was wondering the same and only thing close would be to make sure you dissove the sugar.I could be wrong ?
At the very end, after all the instructions, it will say Notes.
Notes
For EXTRA gooey brownies: Add 1 tablespoon oil of choice to the batter along with the butter.
Doubling the recipe: This recipes also doubles really well in a 9×13 pan, add 5-7 minutes baking time. To double, adjust the serving size above to 32.
The sweetness: The recipe calls for 1 cup of sugar; feel free to use between 3/4 cup – 1 1/4 cup depending on your personal preference!
Don’t over-bake. Be sure to bake these brownies for no more than 20-25 minutes. Overbaking the brownies will make them dry and cakey.
The serving size: we cut the brownies into 16 small brownies and the serving size is per brownie. To cut into larger brownies, cut into 9 large peices.
Made these yesterday and saving the recipe! Entire family loved them. I beat the batter very well and once added flour I made sure to not over mix. I also added the 1 Tablespoon suggestion of oil(did EVOO) and added 70% chocolate chips and walnuts. The top was perfect and the brownies were just the right goey fudge consistency. Did 1 cup sugar and think the sweetness is perfect. Also, be careful with baking times it can really vary between ovens. There is a took pick test you can find online for brownies. You don’t want the toothpick wet or clean. Should have some formed crumbs on it when done. I did this and they came out perfectly. Thanks for the recipe, it’s simple and delicious!
This was the first brownie recipe I tried when the pandemic started and it’s still the only one I make. It’s just so easy and doesn’t create a mess in the kitchen. I recently started substituting paleo flour and coconut sugar (both 1:1) and they’re just as delicious.
Will be giving 5 stars because her instructions, layout, and tips super easy to follow.
However I must have over mixed because mine came out super cakey. Mine were not fudgy. They tasted like a brownie but had a texture like a cake. I will be trying again and do very little mixing.
20 seconds to go and they are pretty shallow. I wish the author of this recipe would state which flour.. self rising??? I hope these turn out. They are for my neighbor who really loves brownies, and asked me if I would bake him some.
Unless otherwise stated always assume the recipe calls for regular flour. Self rising, cake flour and other specialized flours are going to change the outcome unless you have the experience to adjust the other ingredients accordingly. Brownies aren’t supposed to rise much at all, anyway… they are, by definition, dense and gooey as opposed to light and fluffy.
Second time making, simple and delicious, Today I folded in a handful of fresh raspberries after the flour was incorporated. The slight acidic Zing they added was perfect.
I used self-rising flour the first time I made these and added the one tablespoon of oil and it came out perfect the second time I made them I used all purpose flour and it came out dry I will use self-rising flour the next time I make these. Use the self-rising flour when you make these and the one tablespoon of oil they will be perfect.
The recipe does not specify which flour you should use but I recommend using self-rising flour.
I won’t be making these again. They honestly are not anything like a brownie. I’m all for a chewy fudgy brownie but this isn’t one. I wish I would’ve paid more attention before starting because once I realized the only liquid was the melted butter I definitely would’ve stopped.
They’re good is you have a sweet tooth and want chocolate but they definitely aren’t a brownie.
I will never make these again they were flat and had absolutely no flavor they were terrible
Weirdly makes very little batter… definitely not enough for a whole pan?? it’s not like they rise very much
Delish. I put too much baking chocolate in the first time, so they tasted more like fudge. Still yummy.. Second time, I added less and they were perfect. Tonight I put in some pretzels in the mix and on top. I hope they come out good. So easy to make. I can’t believe I ever made brownies from a box.
These brownies were AMAZING! Thank you
These came out yummy!! Thanks for sharing. Delicious !!
I was going to make these but want to know if I’m supposed to use self raising flour or plain (all purpose) flour. The recipe doesn’t actually specify the type of flour
I just did the recipe with all purpose flour -__-. ……… big failure obviously a flat one
So far so good ..my 10 yearold grand daughter followed the recipe exactly…Shes so excited..lol
Yum! Thanks for the easy recipe and modifications! I used dark Dutch processed cocoa powder and a little less sugar, then added 1tbsp espresso powder and chopped 72% and white chocolate. The brownies had a really nice mocha latte flavor!
YUMMY!!!!!!
Do yourself a favor and don’t add baking chocolate as the author suggested. Worst tasting brownies I’ve ever had. I added about 3 oz of baking chocolate. They are inedible, horribly bitter. I adore dark chocolate, but the addition to this recipe without extra sugar is just awful. Otherwise, the consistency was ok, just a typical brownie without any thrills. Not very flaky.
Is there any change for making these at high altitude???
Please follow these directions: https://oureverydaylife.com/adjust-baking-brownies-high-altitudes-35821.html
Awesome moist and delicious.
Ok so the batter itself YUMMY!!!!! 😊 baking now but honestly OMGOODNESS.
The best brownie recipe ever. Writing down for posterity.
Thank you!
They were so yummy. Perfect brownies. But one ques my brownie top was not crispy. Why so?
For the crispy top, you would need to whip the ingredients in the first 3 steps until light and fluffy.
Can these be frozen after baking?
Easy, quick, few ingredients, what’s not there to like about this recipe? I’m making for the second time today. Thank you!
Best brownies ever! My family has me making these at least once a week. I just got finished making another batch. These are so easy to make and no mess
Okay so , so i just put these in the over, should I be worried that they only filled like 5 centimeters? The batter by itself taste great tho i couldn’t resist trying some.
My go to now
I only have a 9” x 9” x 2.5” square cake pan, would it still work or would i have to double it, because i wouldn’t want thin brownies 🙁
these are so so good! They’re so fudgy and the perfect sweetness! Thanks so much for the recipe
They didn’t crack on top (maybe I over mixed) and they were very bitter. Used ingredients exactly as written, followed directions exactly. Probably wouldn’t make again.
These are so good!
The best brownies I’ve ever made. Wonderful chocolate taste, moist and chewy. This recipe is a keeper.
Simple and some of the best I’ve ever tasted. Definitely bake them til they seem *almost* done, they will set to be rich and gooey.
Best brownies ever. I used a combination of regular cocoa powder and black cocoa powder..the taste was the best. Fast mixing, beats the pants off mixes from the store.
Ive made brownies once before from scratch and they turned out flat, dry, and stuck to the pan. This recipe was so easy to do, and they came out beautifully. They taste great! I just made them about an hour ago, but I recommend putting them in for 30 minutes in order for them to cook fully, then let them sit out for just a few moments. I’ll definitely use this recipe the next time I want brownies!
love them thank you.
I tried them today. Recipe was simple and result was superb. 💖
Thank you for sharing
This recipe is my favorite brownie recipe and i have been using it for a while. I always add the tablespoon of vegetable/canola oil into the batter. My kids love fudgy brownies and I only bake them for 12-15 minutes. They are perfect!
These brownies were so easy to make and so delicious! At my son’s request, I added a bit of icing for an even sweeter treat. Thanks for the recipe.
I usually do not comment on recipes I make that I get from the internet. Unfortunately I am today. I made this recipe last night and was very disappointed. I chose to make a double batch. I am not sure that it does well for doubling even though the information indicates you can double. It was cakey not fudgey and was very dry.
Exactly!!! I never comment on recipes, but I couldn’t understand how these turned out so terribly!
I bought cacao powder from costco and then when i got home realized it wasnt cocoa. I searched up a bunch of stuff and searched cacao brownies but it always says cocoa. these look amazing, can i use cacao power 1:1? and do you have any other recipes than use cacao powder instead of cocoa?
Bookmarked. I looked at a packaged brownie mix and cringed. I have cocoa, flour, salt and sugar in my pantry. If I have to add oil/butter and eggs anyway, why am I paying them to stir the other ingredients and put it in some cellophane inside a box?!! Making “Chocolate- covered Strawberry Brownies” tonight from our Farmers and Consumers Market Bulletin. Thank you for your simple, concise recipe. I did cut sugar to 3/4 cup since the brownies will be covered in strawberries and ganache.
Heavenly, I added some butterscotch morsels.
I replaced 1/2 of the cocoa with protein powder and cut down the sugar AND replaced 1/2 of it with xylitol and these were still amazing!! Great recipe – thanks for sharing it!!
These brownies were amazing. I added chocolate chips and a table spoon of instant espresso powder. I accidentally made these in a 9×9 so I had to bake them longer and they were thin but they tasted fine. Next time I’ll use an 8×8 pan like I’m supposed to lol bit they were nice and fudgy like I like them.
i just baked these brownies for my whole swing club, the whole family loved them!!!
the brownies are so good!!! I love them so much, but of you like me then make a little more because the brownies mixture was that good I ate half..
whoops
One thing. Me and my friend friend used 1 cup of Nesquik and 2/3 of the sugar. I recommend this if you want sweeter brownies.
I don’t usually leave comments on things like this, but holy HECK am I in love!! Ive been sharing this recipe with everyone, it’s absolutely perfect
so HAPPY to hear how much you loved them 😀
Can I bake in a glass/pyrex dish?
Thanks,
Yep!
i cooked for 15 minutes and the edges were burnt but other than that it tasted great
Delicious!!! The kids ate them all very quickly. Great chocolate flavor.
The taste of these brownies is delicious , but the recipe needs to say to use self-rising flour or you need to add baking soda. They didn’t rise at all. I called them brownie crisps!
just one thing, what temp do you have the oven at
350 degrees F
I absolutely love these brownies! They are clearly the best I have ever made!
This recipe is now my go-to for brownies. Every time I’ve made brownies in the past, they’ve turned out cakey, not these. They turned out so gooey and soft! Very fudgy too. Two thumbs up!
I made these on a Tuesday when I had company over and they were so good I decided to make them again that Thursday totally recommend super fast to make and delicious
Can I replace the butter with oil
Yes you can!
Can I bake the batter in a cupcake tin or would it not work?
Yes! I did this and it worked, but they were bigger and it only made 6 cupcake sized brownies.
Sure it will work but be sure to keep an eye out on the baking time.
I made these as a “using up what’s in the pantry dessert. Yum !!
EXCELLENT recipe. We added about a 1/2 cup of peanut butter to a double batch, and they came out fudgy, and delicious. And, surprisingly, not over-sweet, which is a common flaw in brownie recipes imo. They ARE rich, but that just encourages taking them one (or two) at a time instead of eating the whole dang pan.
can I use flour instead?
I’m not sure I understand instead of what?
BEST BROWNIES EVER! EASIEST BROWNIES EVER! Thank you
Outrageous!
Thank you. I love this recipe. Even it’s my first brownie but I think it the only recipe I will ever need. Super easy, simple and delicious!! I put peanuts and raisins and it’s yummy and crunchy!! However, I found that my top didn’t look like yours. It would be better if I had crinkly top. Would you please explain a bit more how to apply butter and sugar on it???
Thanks for the feedback! For the crinkly top, be sure to whip the butter, sugar, and cocoa powder well.
Do you use plain flour? Or self rising?
Can you replace half of the butter with oil?
It was fast and done with one bowl as promised, but this missed the mark for my family. Even the center that was barely baked still managed to be crumbly. The center is always my favorite part because it is usually the fudgest part. So, that very much bummed me out.
I added the one cup of sugar and the chocolate powder was still very bitter. We added chocolate chips on top and that helped the flavor.
I will not be making this again.
These tasted amazing! I couldn’t believe that my brownies turned out this great!
These are so easy and delicious.
I added a little bit of mocha coffee to the batter and they taste great with that hint of coffee.
I’m going to have fun adding a variety of different things to this recipe!
Thank you so much for sharing this with us.
Have a great evening
Hi ,
Can you use normal baking butter or does it need to be unsalted butter ?
Thanks
Any butter will work!
These are really fun to make I love them and I got new hot pads and baking mit so that is fun too
when you say flour is it cake flour or self-eaising flour
It’s regular all-purpose flour.
Is 20 minutes accurate? I’m 20 3 minutes in and still liquid?
The brownies will set as they cool!
Love this basic recipe, but I needed to cook closer to 30 minutes to get them done enough to eat without a spoon!
These are SO good. My only question is how did you get the tops of yours to look crackly. Mine had more of a matte finish. Inside was fudgey and chewy, but the top looked cake like. Any tips??
For the crinkly top, be sure to cream the butter and sugar!
This recipe looks very simple and doable but I don’t have unsweetened cocoa powder and wondering if I can use ghiradelli sweet ground powder?
Hi Jennifer, I’ve never heard of sweet ground powder. Is that cocoa powder? if so, I would use it and reduce the sugar in the recipe.
Had the same issue as a few other comments here, it was basically raw batter. I cooked it for longer and it just did not set. Even after letting it cool. My son thought it was pudding! He liked it, but I’m just not sure what went wrong with ours and some of the others here.
I made these for the first time, are used an 8 x 8 pan. Bake them for 20 minutes. Must’ve been too long because they turned out dry and cake like. Will try it again but not back as long. They do have a good flavor though.
OK, I really don’t know what I’m doing wrong. I have made these three times now and each time they turn out cake like, not fudgy gooey like the recipe says.
Are you using all-purpose flour or self-rising flour? Also, are you adding the extra oil?
I have probably baked these seven times so far and I love them. I’m going to start a small business selling brownies
Made these twice. Just finished third. Doubled and added tiny chocolate chips.
My brownies always come out tasting like coco powder do these???
Nope! These brownies taste just like “real” chocolate!
I’d love to try this but I only have 10×14 inch pan 🙁 would that work if i double the recipe?
If you have thick aluminum foil make it as a barrier and bake. My daughter does that for her cookie sheet
Yes, doubling will work but you would need to bake for at least 30 minutes and keep an eye on it after that!
Sorry the recipe did not work out for you!
Yum! I spontaneously added some of this morning’s leftover coffee, as well as a hit of cinnamon and cayenne pepper, and it’s so good!
They taste amazing BUT doubling doesn’t work well at all. I did exactly as stated in the notes with a 9×13 pan and adding 5-7 minutes. It took 20 extra minutes (45 minutes total) and they still didn’t turn out right. The edges are hard and slightly crunchy while the center is almost liquid like. I’ll try again but in 2 pans as 2 batches definitely not doubled.