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.
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 my Sugared Shortbread, Glazed Orange Poppy Seed Muffins, and Chocolate Texas Sheet Cake.
Jump to:
what's to love about these fudgy brownies?
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!
- If you're a fan of minty desserts then these buttercream topped brownies are for you.
- 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.
ingredients & substitutions
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. Scroll to the complete recipe for full quantities of the ingredients.
- Salted butter ~ Unsalted butter is also an option.
- Granulated white sugar
- Light brown sugar
- Vanilla extract
- Large eggs
- All purpose flour ~ White whole wheat flour or a gluten free flour blend can also be used in this recipe.
- Cocoa powder
- Baking powder
- Kosher salt
- Semi sweet chocolate chips ~ Try milk chocolate or white chocolate chips, toffee bits, peanut butter chips or M&Ms.
recipe details
This is the easiest brownie recipe you'll ever make. They're so dense and full of chocolate and fudgy flavor. You'll make this recipe over and over again. This is just a brief overview of the recipe. Scroll to the recipe card for the full instructions.
1. Preheat your oven while greasing a 8 x 8 inch baking pan. Gather and measure the brownie ingredients.
2. In a large bowl, mix the melted butter, both sugars and vanilla extract.
3. Add the beaten eggs and stir to combine.
4. Next add the dry ingredients of flour, cocoa powder, baking powder, kosher salt, and chocolate chips. Stir to combine all the ingredients.
5. Spread the batter into the prepared pan. Sprinkle chocolate chips over the batter and lightly press down.
6. Bake for 30 to 35 minutes or until a toothpick comes out almost clean. A few fudgy crumbs stuck to the toothpick are okay.
7. Remove the brownies from the oven and place on a cooling rack.
Let the brownies cool before slicing....if you can wait that long!
expert tips
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. 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, completely cool before cutting into neat squares. For super clean cut brownies, chill for at least 4 hours before cutting them. Also, wipe any crumbs off the knife between cuts.
storage tips
Completely cool, slice and store brownies in an airtight container at room temperature. I love these meal prep containers for storage. They'll stay fresh for 3-5 days. Skip putting brownies in the refrigerator. They dry out and aren't as flavorful.
The brownies can also be frozen for up to 2 months. Thaw at room temperature before serving.
frequently asked questions
A higher ratio of fats to flour result in a fudgy brownie vs. a cakey brownie. This dense and fudgy brownie recipe has more butter and chocolate and less flour as compared to cakelike brownie recipes.
A metal pan absorbs and heats more evenly than a glass pan making it ideal for baking brownies. This is my favorite 8 x 8 inch baking pan for brownies.
more chocolate recipes like this one
If you make this super fudgy brownie recipe, be sure to give it a rating and/or comment below. Take a photo and tag @amycaseycooks on Instagram. Thank you!
Recipe
One Bowl Fudgy Brownies
Equipment
Ingredients
- ¾ cup salted butter melted, plus extra for greasing the pan
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs lightly beaten
- ¾ cup all purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup semi sweet chocolate chips divided
Instructions
- Prep: Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan with butter. Set aside.
- Combine wet ingredients: 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 dry ingredients: Add the flour, cocoa powder, baking powder, kosher salt, and ½ cup chocolate chips. Stir to combine all the ingredients.
- Transfer to pan: Spread the batter evenly into the prepared pan. Sprinkle the remaining chocolate chips over the batter and press down lightly.
- Bake: Bake for 30 to 35 minutes or until a toothpick comes out almost clean. A few fudgy crumbs stuck to the toothpick are okay.
- Cool and slice: Remove the brownies from the oven and place on a cooling rack. Let the brownies cool before slicing....if you can wait that long!
Video
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.
Tammy says
These brownies are very easy and so good. I like my brownies soft and fudgie and these were perfect.
Thank you for your recipes!
Amy Casey says
I'm so glad you enjoy my recipes Tammy! These brownies are always a hit when I make them. They're my fave with a big glass of milk or topped with ice cream.
Brenda says
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 9x13 pan. Thank you.
Amy Casey says
Awesome! I have not made this recipe in a 9x13 pan yet. When I do, I will let you know 🙂
Babs says
I made these brownies yesterday and everyone said they were the best brownies they had ever eaten. I doubled the recipe and used a 9x13” pan. I cooked them for 42 minutes due to the increased depth. They were perfect!
Amy Casey says
Thanks for your comment Babs! I do think these are the BEST brownies too!!
Farrukh Aziz says
The best treat ever! These brownies were so decadent and delicious! Perfect for quick weekend snack!
Amy Casey says
Yes they are! I love having a sweet treat on hand.