This is an easy brownie recipe for plain, fudgy brownies, the ones to have frozen for last-minute snacks or desserts. They're gooey and full of chocolate flavor and can hold add-ins or toppings wonderfully without compromising their texture.
One can never have too many brownie recipes
I'm a brownie lover per se, and yet this easy, fudgy brownie recipe surprised me.
In this age of excessive information and a million recipes for everything, these bars rank as one of the fudgiest and simplest I have ever made. I love that they are like old-fashioned brownies but with a modern fudginess and deeper chocolate flavor.
And though I have a few of my favorites, like fudgy hazelnut brownies and the unique cheesecake brownies with raspberries, I'm always looking for a new easy brownie recipe.
So, I set out to make these brownies with little interest in the outcome. Just another recipe. Boy, was I wrong!
They are everything you expect of a good homemade brownie recipe because they have a great balance of sugar and dark chocolate. Though I will never settle for just one brownie, this recipe is one of my best.
Why you'll love them
- Easy to make: the batter is mixed with a wire whisk in one bowl. It doesn't get much easier than that.
- Gooey and fudgy: bake them just right, and you'll have a perfect, gooey, fudgy brownie.
- Flavorful: the mix of melted chocolate and cocoa powder gives them extra chocolate flavor.
- Freezer friendly: they are great to have frozen at all times for last-minute chocolate cravings.
Step-by-step VIDEO
Ingredient list
- Chocolate: use your favorite dark semisweet chocolate.
- Unsalted butter.
- Cocoa powder: always use unsweetened.
- Eggs: fresh, large.
- White granulated sugar.
- All-purpose flour.
- Salt.
- Vanilla extract.
- Coffee flavor: you can use coffee extract or a teaspoon of instant coffee dissolved in the vanilla before adding it.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Chocolate chips: use ½ cup of semisweet, milk or white chocolate chips in the batter.
- Toppings for different occasions: use colored sprinkles to make Halloween brownies, Christmas or 4th of July brownies.
- Frosting: add a thin layer of chocolate ganache (white or dark) for an extra dose of chocolate.
- Liqueurs: add 1 or 2 tablespoons in the batter to change the flavor. I like Frangelico (hazelnut), Cointreau or Grand Marnier (orange), Kahlua (coffee) and Amaretto (almond).
How to melt chocolate and butter
There are 2 ways:
- Microwave: melt the ingredients on high in 10-second intervals, stirring well between spurts until all the chocolate is melted. Be careful not to scorch it.
- Stovetop: put the chocolate in pieces with the butter in a heat-safe bowl (glass is the best) and place over a smaller saucepan with an inch of water. Over low heat, let the chocolate and butter melt, stirring frequently. Ensure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is fully melted, turn off the heat and let the hot vapor melt the remaining chocolate.
Preparing the brownie pan
Use parchment paper to make removing the brownies from the pan easier.
I use just one long strip covering the bottom and two sides, but you can also use two strips (crisscross style) to cover all four sides.
- Measure the width of the pan you're using and cut a strip the same size. The length of the strip is given by the parchment paper you bought.
- Butter or spray the pan and place the strip of parchment paper covering the bottom and two sides, allowing the grease to act as glue.
- Pour in the batter, bake it, and run a smooth-bladed knife along the paperless sides after it's cooled down but before it completely sets so you can unstuck parts that need it.
- When ready to remove the brownies, help yourself by grabbing the two ends of the paper and lifting the whole block of brownies from the pan.
Making fudgy brownies from scratch
If you're used to the box mix and want to start making them from scratch, this recipe is fantastic because it's all made in one bowl.
What makes a brownie fudgy?
It usually has a high ratio of fat in relation to the rest of the ingredients, especially flour. Too much flour will render drier, cakey brownies.
Baking time also plays a part because we want fudgy and chewy, not the dry fudge type.
When are they done?
- Take them out when the middle is still jiggling a bit for the best fudgy brownie. If they firm up completely before you remove them form the oven, they'll be on the drier side.
- Insert a cake tester or toothpick in the center; it should come out with moist crumbs attached but not a wet batter.
- The sides of the pan will be drier and a bit shrunk. When the sides pull out, it usually means the brownies are done or close to being done.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Store at room temperature: they keep well for 3-4 days and, in my opinion, brownies always taste better the next day, after the ingredients have time to meld and settle. Keep them in the pan, covered with plastic wrap.
- To freeze brownies: cut them into squares, wrap them individually in plastic wrap or freezer sheets, and then aluminum foil. Label and date them for easier handling afterward. Defrost at room temperature, unwrapped.
- More chocolate: stir ½ cup of chocolate chips into the batter.
- Dessert-style: serve brownie squares with a scoop of vanilla ice cream and a drizzle of caramel sauce, or berries.
Related recipes you might like:
One last thing
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Fudgy One Bowl Brownies
Ingredients
- ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon pure vanilla extract or paste
- ½ teaspoon coffee extract, or 1 teaspoon instant coffee (dissolve it in the vanilla), optional
- ½ teaspoon pure almond extract, optional
- ¾ cup unsalted butter
- 6 oz semisweet chocolate, coarsely chopped
- 1 cup white sugar
- 3 large eggs, at room temperature
Instructions
- Preheat the oven to 350ºF (180ºC).
- Butter or spray a 9-inch (20x20cm) square baking pan and line it with a strip of parchment paper. See Notes below.
- In a large bowl, melt butter and chocolate, see Notes below for methods.
- Add the sugar and mix for 30 seconds.
- Add the vanilla and other extracts if using, and mix well.
- Add the eggs and beat by hand until very well mixed.
- Add the dry ingredients, sifted (flour, cocoa, and salt). Fold well until the batter is shiny and smooth.
- Pour the chocolate mixture into the prepared pan and bake for 20-25 minutes, until slightly jiggly in the middle.
- Let cool for about 30 minutes on a wire rack.
- Run a smooth-bladed knife along the edges and lift the parchment paper to transfer the brownies to a rack to cool completely before cutting.
- You can pop them into the fridge for a few hours to make cutting them easier.
- They are better the next day, in my opinion.
- They keep for a few days and can be frozen for up to a month, well wrapped.
Notes
Microwave: this is the easiest and fastest way to do it. Simply put both ingredients in a microwave-proof bowl and microwave in 15-second spurts, whisking well after each time. This last part is very important as the chocolate sometimes holds its shape but is melted inside. You don't want to overdo it and chance scorching the chocolate.
Stovetop: you can use a small saucepan with water where the bowl with the chocolate fits on top but doesn't touch the water. The butter and chocolate will melt with the vapor from the water. This is a safer way because it's harder to scorch chocolate this way, but it takes much longer. How to line the pan: measure the width of the pan you're using and cut a strip the same size. The length of the strip is given by the width of the parchment paper you bought. Butter or spray the pan and add the strip of parchment paper, allowing the grease to act as glue. Add the brownie batter, bake it, and after it's cooled down, run a smooth-bladed knife along the sides. Now you can aid yourself by lifting the two pieces of paper to remove the whole block of brownies from the pan.
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