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 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.

 

4.46 from 578 votes

Easy One Bowl Fudgy Cocoa Brownies

By: Layla
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.
Prep5 minutes
Cook20 minutes
Total25 minutes
Servings 16

Ingredients 

Instructions 

  • Preheat oven to 350°F. Grease an 8x8 square pan or line with foil and set aside.

  • In a medium bowl combine melted butter and cocoa and sugar stir until fully dissolved.

  • Add eggs one at a time then vanilla and stir until well combined.

  • Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.

  • (optional) fold in 1 cup of nuts, raisins, chocolate chips or anything you desire.

  • Spread in pan and bake for approximately 20-22 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

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 9x13 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.

Nutrition

Serving: 1brownie, Calories: 128kcal, Carbohydrates: 17g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 36mg, Sodium: 96mg, Potassium: 53mg, Fiber: 1g, Sugar: 13g, Vitamin A: 207IU, Calcium: 8mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: brownies,, cocoa, easy, fudge, gooey, quick
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662 Comments

  1. 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??

    1. For the crinkly top, be sure to cream the butter and sugar!

  2. 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?

    1. 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.

      1. 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.

  3. 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.

    1. 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.

      1. Are you using all-purpose flour or self-rising flour? Also, are you adding the extra oil?

  4. I have probably baked these seven times so far and I love them. I’m going to start a small business selling brownies

  5. Made these twice. Just finished third. Doubled and added tiny chocolate chips.

  6. My brownies always come out tasting like coco powder do these???

    1. Nope! These brownies taste just like “real” chocolate!

  7. I’d love to try this but I only have 10×14 inch pan 🙁 would that work if i double the recipe?

    1. If you have thick aluminum foil make it as a barrier and bake. My daughter does that for her cookie sheet

    2. Yes, doubling will work but you would need to bake for at least 30 minutes and keep an eye on it after that!

  8. 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!

  9. 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.

  10. Yummy and super easy! These brownies turned out perfect! They are buttery moist.

  11. I got the same result and I added extra oil. Thinking I over mixed since I’ve never had an issue before now.

  12. How long did you cook it for and how big of pan because that can easily change the texture.

  13. Made these today after having used box mixes for years (I don’t consider myself much of a baker) . Needles to say, there’s no comparison, this recipe is rich and full of flavor, outstanding. I used the 1 C of sugar as suggested and added 1/2 C of semi-sweet morsels and 1/2 C of chopped walnuts. Made in an 8 x 8 glass pan at 350°, took 23 minutes for edges to be more well done and center more gooey as you would expect. I will be making again and again..

    1. I am baking these for the second time I loved them so much they came out wonderful and taste even better my new go to noe

  14. These were really delicious. As for the commenter claiming there were no proper directions…did they scroll down all the way?

  15. These were great! I use glass pans to bake so always adjust the temp for that. I started with 22 minutes at 325deg and added a few minutes at a time until they were done. I think it worked out to around 33minutes. I also sprayed the pan with PAM before baking. Thanks!

  16. wow how is everyone rating this as great? i also stood by the stove, kept putting it back in, as the insides were so raw, my girls hated it! said its just raw! ok so i put back in, took forever, got the crusty top, but even after cooled, (when raw and after cooking longer) , each time they just break!! looked like a crumble mess more than anything!!! so i want to know how others are enjoying this? please inform me what i did wrong, followed the actual recipe to a t…………..22 minutes certainly not enough. used glass pan with measurements. yet 30 and more minutes, just hardened it till li could not cut it. i tried letting it cool at 30 but it was still yucky raw inside!! is that what everyone is calling gooey yummy? ok need another recipe for sure! jackie way

  17. This recipe is awesome for the improvising or recipe editing Baker! I made them a bit Christmassy by adding some eggnog instead of the oil and subbed out 1/4 sugar for brown sugar. Also added a bit of baking powder as your recipe didnt include any rising agents beyond egg and I like em fluffy and gooey. They look absolutely delish cant wait to taste em!

  18. Any option of using gluten free flour or something like almond flour? I love this recipe but want to make it gluten free?

    1. This recipe can definitely be made gluten free. Just be aware of how your choice of flour alternative acts. I personally would reccomend almond or coconut flour as a replacement.

  19. I love these! This is what I did exactly, and they came out perfect.

    Glass 8×8 pan, sprayed with nonstick olive oil spray. Used 1 full cup of sugar and added 1/4C semi sweet chocolate chips. Cooked for 30 minutes!

    We tried 25 at first but I assume the glass made it take so long. We just kept checking, and 30 minutes ended up being perfect!

  20. This is such a great recipe. I added half a cup of chocolate chips and it tasted amazing. Thank you so much!!

    1. I made this recipe for the first time this weekend and they turned out amazing!! This is my new go to recipe! I doubled everything except the vanilla, I added a full tablespoon and added the optional oil as well. I also added some chocolate chips. I ended up needing to bake it for about 35mins or so (I just stood by the oven periodically checking after the timer went off after the original 27 min) they were perfectly gooey and chocolatey and just an amazing treat! Thank you again for this recipe!!

  21. I followed the recipie exactly. Super dry, the top wasnt crackly. It gets a 2 because it doesnt taste the worst

  22. Incredible delicious the first time. The second time i add almond extract and it blow my mind. Thank you so much for the recipe

  23. This recipe is absolutely amazing!!! Highly recommend! Very delicious. Thank you so much for sharing! Plan on making time and time again💗

  24. I am making my granddaughter her very first cookbook. It’s so hard to find simple yet tasty recipes. I would love to hear more recipes that are homemade yet simple to prepare.

  25. Delicious flavor-I had no issues with the cook time but did not get the crinkle top-any suggestions? Will definitely make these again!

  26. Just made these brownies . Excellent flavor, easy and quick to make. Baked 22 minutes and had added nuts. Will use again. Fudgey and very chocolates.

    1. AAMAZING! Only problem was that the top didn’t crisp up but will definitely make it again.

        1. This recipe contains no strong rising agents beyond egg. To get your brownies to rise I suggest adding 1/4 a teaspoon of baking powder or soda (both would work here).

  27. Mine turned out cakey and not fudgy. I followed recipe exactly but feel like 1 egg instead of 2 would’ve worked much better. Ill make them again using 1 egg to see the result.

    1. Less egg would make them more dry try adding a tablespoon of oil that should help

    2. I lost this recipe. I used to use it growing up and love it. Thank you for sharing! Amazing brownies!! Will add this to my cookbook.

  28. This recipe came out great! We added chocolate chips and baked for 22 minutes. This is a perfectly fudgy brownie. Comments complaining about lack of rise are peculiar as this recipe is for brownies – it’s not meant to be a fluffy chocolate cake! I searched specifically for a recipe that uses cocoa powder rather than baking chocolate and I’m glad to have found this one. Thanks!