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This Fudgy Brownie Recipe is an easy recipe that’s done in minutes using just one bowl and simple pantry ingredients. The brownies are the richest and fudgiest brownies you’ll ever try – if you love chocolate these are for you!
One Bowl Brownies
These gooey and fudgy brownies are the recipe of my dreams. I have a lot of brownies recipes, but this one consistently exceeds my expectations. I love to eat them warm and straight from the pan; they are by far some of the best brownies I have ever had.
These homemade brownies are super fudgy which makes them even better – they’re brownie perfection! They have a rich chocolate flavor and gooey center with a crackly top – the perfect recipe. One bite and you’ll be obsessed!
Ingredients Needed
- Eggs: The secret ingredient to making these brownie SO fudgy!
- Cocoa Powder: I used natural cocoa powder. For this recipe, you can use any kind of cocoa powder you have on hand (like dutch process cocoa).
- Oil: I always use vegetable oil. This replaces the butter, so you have no extra melted microwave butter mess. Oil keeps them super moist too.
- Chocolate Chips: Grab your favorite brand and put a ton of them in these brownies. Feel free to use chocolate chunks as well.
Variations
- Brown sugar can be substituted for the granulated sugar.
- Any kind of cocoa powder may be used.
How to make Fudgy Brownies
- Whisk dry ingredients.
- Using a rubber spatula or wooden spoon, stir in eggs and then oil until completely moistened.
- Fold in chocolate chips (and nuts, if using).
- Pour brownie batter into a 9×13-inch baking pan. Bake until a toothpick comes out with just a few crumbs.
Expert Tips
- You may think 5 eggs is a lot for a recipe like this, but that is how they become super fudgy brownies – so do not miss out!
- I baked mine on the shorter side because I love my brownies a bit underdone. If you prefer yours completely done or overdone, put them in closer to 26 minutes. Remember to always monitor them throughout baking though, so you can get the best texture that you love.
- Because there is no baking soda in this recipe, you can use whatever cocoa powder you want, so dutch-processed cocoa powder, unsweetened, and special dark are all fine.
- You know brownies are done when a toothpick comes out with a few crumbs, they lose their glossy sheen, and they have a crinkly top.
- Cut brownies with a plastic fork and they won’t stick – they’ll cut easily.
Storage
Store at room temperature for up to 3 days in an airtight container. Freeze them in an airtight container for up to 3 months.
Perfectly Fudgy One Bowl Brownies
Ingredients
- 1 ¾ cups (217g) all purpose flour
- ¾ cup (60g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 teaspoon salt
- 5 large eggs
- 1 cup (237ml) vegetable oil
- 2 cups (340g) chocolate chips divided
Instructions
- Preheat oven to 350°F. Spray a 9×13″ pan with nonstick cooking spray (I lined mine with foil first).
- Whisk flour, cocoa, sugar, and salt. Stir in eggs and then oil until completely moistened. Stir in 1 1/2 cups chocolate chips and walnuts (if using).
- Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top. Bake for 22-26 minutes, or until a toothpick comes out with just a few crumbs.
Recipe Video
Recipe Notes
- Let the brownies cool completely before slicing for clean lines. They taste so good warm though!
- Store in an airtight container at room temperature or freeze.
- Any kind of cocoa powder may be used.
- Add 1/2 cup pecans or walnuts if desired.
I did a Google search for “no butter brownies” and your recipe popped up, and I’m so glad I gave it a go – my family loved them. I used parchment paper to line the pan and I used 1/2 cup sea salt caramel chips in addition to the 1 cup of regular chocolate chips used in the batter..it was a hit. Thanks again for a great recipe!
These were decadent rich Chewy chocolaty brownies, my whole family and I love them! Excellent recipe! I did cook them a bit too long bc I’m used to using butter and not oil so I wanted to make sure they were cooked thoroughly but we still loved them.
I used pecans instead of walnuts bc that’s what I had. Definitely a go to recipe to get your chocolate fix 😉
My go-to brownie recipe! The first time I made them they did come out super oily and had to throw them away but I baked them in a glass dish. The second and every time after that I’ve used a pan lined with aluminum foil and they bake perfectly, fudgy and delicious! Making them right now for a potluck at work tonight!
I’ve made these brownies multiple times and they are the BEST! I always get compliments on them and I’ve never had a problem with them being to oily. They come out super moist and fluffy. I could eat the entire pan myself!
Is it ok to replace the vegetable oil with canola oil? Also, is it fine to use a coconut oil spray for the non stick spray?
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