Fudgy Chocolate Brownies – The Ultimate One-Bowl Recipe
If you’ve been searching for the perfect homemade brownie recipe — rich, chewy, and packed with intense chocolate flavor — look no further. These fudgy chocolate brownies are everything you want in a dessert: a crisp, shiny top, a gooey, chocolatey center, and deep cocoa flavor in every bite. The best part? They’re made in one bowl with simple ingredients and no complicated steps.
This is the kind of recipe that instantly replaces every boxed mix in your pantry — because once you try these, you’ll never go back!
Why You’ll Love This Recipe
- One bowl, no fuss: Minimal cleanup, maximum flavor.
- Deep chocolate flavor: A mix of cocoa powder and dark chocolate chips gives richness and intensity.
- Perfect texture: Crackly top, soft chewy center, and slightly crisp edges.
- Customizable: Add nuts, chocolate chunks, or a swirl of peanut butter for your own twist.
Ingredients
For the Brownies:
- 1 cup (225 g) unsalted butter, melted
- 1 tablespoon (15 ml) brewed coffee (optional, enhances chocolate flavor)
- 1 tablespoon (15 ml) vanilla extract
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) lightly packed brown sugar
- 3 large eggs, at room temperature
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 cup (120 g) all-purpose flour
- 1 teaspoon (6 g) salt
- 1 1/2 cups (260 g) dark chocolate chips or chunks
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Mix the wet ingredients:
In a large mixing bowl, whisk together the melted butter, coffee, and vanilla extract. Add both sugars and whisk until smooth and glossy. - Add the eggs:
Crack in the eggs one at a time, whisking well after each addition until the mixture looks thick, smooth, and slightly lighter in color. This step helps create that classic brownie texture. - Incorporate the dry ingredients:
Sift in the cocoa powder, flour, and salt. Gently fold everything together using a spatula — be careful not to overmix, as this can make the brownies cakey instead of fudgy. - Add the chocolate chips:
Fold in the dark chocolate chips (or chunks) until evenly distributed throughout the batter. - Bake:
Pour the batter into the prepared pan and smooth the top with a spatula. If you’d like, sprinkle a few extra chocolate chips on top for a more indulgent finish.
Bake for 28–32 minutes, or until the center is just set but still slightly soft. A toothpick inserted in the middle should come out with a few moist crumbs. - Cool and serve:
Let the brownies cool in the pan for about 10 minutes, then lift them out using the parchment paper and transfer to a wire rack. Cool completely before slicing into squares.
Tips for the Best Fudgy Brownies
- Don’t overbake: The key to fudgy brownies is pulling them out of the oven while the center still looks slightly underdone. They’ll continue to set as they cool.
- Use quality chocolate: Good cocoa powder and real dark chocolate chips make a big difference in flavor.
- Room temperature eggs: They blend more easily and give a smoother texture.
- Add-ins: Try walnuts, pecans, or white chocolate chips for variety.
Storage
Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. For longer storage, freeze for up to 2 months — just wrap individual squares in plastic wrap and place them in a freezer bag.
Serving Ideas
Serve these brownies slightly warm with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a dusting of powdered sugar. They’re also perfect as a base for brownie sundaes or crumbled into milkshakes for an extra treat.