These dense fudgy brownies are super rich and chocolatey! With a crinkly top, crunchy edges and a dense fudge center, they have it all! Only one bowl is needed to whip up a batch of these homemade better than the box brownies.
>>Scroll down for my step by step video<<
Winter is flexing its muscles! Again. I feel like I’m in a snow globe as I watch big fluffy flakes fall in my backyard. My thoughts turn to baking. My kitchen will be filled with cozy and delicious aromas of cookies, muffins, and chocolate cake.
Do you have a go~to brownie recipe? I highly recommend adding this one to your baking repertoire! It’s like the little black dress of dessert recipes. The possibilities are endless for dressing them up or dressing them down.
Serve these dense double chocolate brownies with a cold glass of milk or cuppa hot tea as an afternoon snack. YUM! Drizzle with melted chocolate and enjoy with a glass of red wine. MY FAVORITE! Top with fresh strawberries and a creamy ganache for a brownie with a WOW! factor. Stir in cinnamon and a chipotle chili powder for brownies with a little bit of spicy heat.
the ingredients for fudgy brownies
What I love about this recipe is that 99% of the time, I have all the ingredients on hand. When a chocolate craving hits, I can mix up a pan of brownies in less than 10 minutes.
- salted butter
- granulated sugar
- light brown sugar
- vanilla extract
- large eggs
- all purpose flour
- cocoa powder
- baking powder
- kosher salt
- semi sweet chocolate chips
what’s the secret to making fudgy brownies?
Do you love fudgy brownies more than cakey brownies? I see lots of hands raised. If a chewy, extra chocolatey brownie is your favorite, this is the recipe for you. A higher ratio of fats to flour result in a fudgy brownie vs. a cakey brownie. So these brownies have more butter and chocolate and less flour as compared to their cake counterparts. A win-win for making fudgy brownies!
chef baking tips for making fudgy brownies from scratch
- Many brownie recipes use oil instead of butter. For a richer brownie, be sure to use butter.
- When greasing the baking pan with butter, make sure to get into all the corners and evenly cover the whole pan. The brownies will slide right right.
- Mix the brownie batter with a rubber spatula instead of a mixer. The batter just needs to be stirred until the ingredients are incorporated. Overmixing can lead to tough brownies. A rubber spatula makes for easy mixing and scraping of the batter into the baking pan.
- For perfectly cut brownies, make sure they are completely cool before cutting into neat squares. Here’s an extra tip for super clean cut brownies. Chill them for at least 4 hours before cutting them. Also, wipe any crumbs off the knife between cuts.
If you make these super fudgy brownies, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
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One Bowl Fudgy Brownies
- Total Time: 40 minutes
- Yield: 16 1x
Ingredients
- 3/4 cup salted butter, melted, plus extra for greasing the pan
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, lightly beaten
- 3/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan with butter. Set aside.
- In a large bowl, add the melted butter, both sugars, and vanilla extract. Stir until blended and smooth.
- Add the eggs and stir to combine.
- Add the flour, cocoa powder, baking powder, kosher salt, and chocolate chips. Stir to combine all the ingredients.
- Spread the batter evenly into the prepared pan.
- Bake for 30 to 35 minutes or until a toothpick comes out almost clean. A few fudgy crumbs stuck to the toothpick are okay.
- Remove the brownies from the oven and place on a cooling rack.
- Let the brownies cool before slicing….if you can wait that long!
Notes
- Many brownie recipes use oil instead of butter. For a richer brownie, be sure to use butter.
- When greasing the baking pan with butter, make sure to get into all the corners and evenly cover the whole pan. The brownies will slide right right.
- Mix the brownie batter with a rubber spatula instead of a mixer. The batter just needs to be stirred until the ingredients are incorporated. Overmixing can lead to tough brownies. A rubber spatula makes for easy mixing and scraping of the batter into the baking pan.
- For perfectly cut brownies, make sure they are completely cool before cutting into neat squares. Here’s an extra tip for super clean cut brownies. Chill them for at least 4 hours before cutting them. Also, wipe any crumbs off the knife between cuts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 185
- Sugar: 17.3 g
- Sodium: 148 mg
- Fat: 10.2 g
- Saturated Fat: 6.1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 23.5 g
- Fiber: 1.1 g
- Protein: 2.1 g
- Cholesterol: 46 mg
Keywords: brownies, fudge brownies, one bowl brownies, fudgy brownies
The best treat ever! These brownies were so decadent and delicious! Perfect for quick weekend snack!
★★★★★
Yes they are! I love having a sweet treat on hand.
I made these brownies yesterday and everyone said they were the best brownies they had ever eaten. I doubled the recipe and used a 9×13” pan. I cooked them for 42 minutes due to the increased depth. They were perfect!
★★★★★
Thanks for your comment Babs! I do think these are the BEST brownies too!!
I have made these brownies twice now, and they are hands down the best brownies I’ve ever eaten. Since starting to make homemade brownies I could never go back to a boxed mix. Would like instructions for 9×13 pan. Thank you.
Awesome! I have not made this recipe in a 9×13 pan yet. When I do, I will let you know 🙂