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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.
Wayyyyy too oily ://
I think if they ended up to greasy it could be they needed to be baked longer.
I did the recipe as it was instructed except the chocolate chips and the walnuts but when I put it to bake abs took it out 10 mins earlier they were dry so I would recommend less than 30 mins
What vegetable oil did you use?
just regular vegetable oil, you can also use canola oil
Hi, Dorothy. I noticed the recipe doesn’t call for vanilla. I have been looking for recipes like this. Can you make this recipe into eatable brownie dough (like Dairy Queen’s Blizzard)? Thank you for your recipes!!
I haven’t ever tried to omit the eggs from this – usually when I’m making edible cookie dough I sub milk for the eggs. I’ll have to try it – if you do it let me know!
Do I have to add flour or anything for higher elevations, above 4000 feet?
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