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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!

These are the BEST and PERFECTLY FUDGY One Bowl Brownies you'll ever make. I could NOT stop eating them!


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 in fudgy brownies laid out on a white counter.

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.
process shot of fudgy brownies being made.
process shot of fudgy brownies being made.
process shot of fudgy brownies being made.
process shot of fudgy brownies being made.

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.
fudgy chocolate brownies

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.

fudgy chocolate brownies

Perfectly Fudgy One Bowl Brownies

4.02 from 73 votes
These are the BEST perfectly Fudgy One Bowl Brownies – an easy recipe that’s done in minutes. These brownies are SO good – you can’t stop eating them. And, minus the chocolate chips, they’re dairy free.
Total Time 40 minutes
Yield 24 brownies
Serving Size 1 serving
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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
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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.
Recipe from Good Fast Eats by Amy Flanigan.

Recipe Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 111mg | Potassium: 106mg | Fiber: 1g | Sugar: 25g | Vitamin A: 50IU | Calcium: 21mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.02 from 73 votes (56 ratings without comment)

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98 Comments

  1. Oh my CRIPES! I can’t get over how seriously fudgy these brownies look! Also, you scored major extra points for adding extra chocolate chips, because well, CHOCOLATE is HEAVEN!

    Reply

  2. Hey! I want to try this today. I wanted to ask whether to use semi sweet or milk chocolate chips? Which give a better flavour?
    And I use hershey’s, is that fine?

    Reply

  5. It didn’t mix well once I added the 5 eggs and the 1 cup vegetable oil-it just seemed like too much liquid. The oil was literally floating on top of the brownies. If those measurements are correct I will try it again. I’m not sure what went wrong-seems pretty straight forward. 

    Reply