How to Make Easy Fudgy Brownies | These are some seriously super fudgy chocolatey brownies. The best part is that these brownies are made with simple ingredients like butter, sugar, eggs, flour, cocoa powder, and chocolate chips. The second best part is that this decadent dessert is a one-bowl recipe, no mixer needed.
Easy One-Bowl dessert that is the perfect end to a meal!
Have you been eating your feelings lately? Me too. And trust me when I say these chewy brownies will help get rid of all those feelings. Sometimes it's nice to just think about a chewy brownie.
If you're not in the middle of a tiny bit of a stressed-out emotional 'moment' and don't need the comfort of baked sugar and chocolate, then maybe you want to try something a little less decadent? Something a little kinder to your waistline?
Bonus - you can easily make them gluten-free if you want or need to by subbing the flour for almond flour - it works perfectly and it's actually how I created that recipe in the first place.
I also used to use coconut sugar in it and that's amazing also. That recipe is also fudgy in texture but this recipe is super decadent, super chocolatey, and super indulgent.
Are you still with me? Ok then let's get down to business and talk about these super fudgy brownies.
Ingredients you need
- Sugar: white and brown sugar - I like both sugars here, they help make a really soft, sweet brownie.
- Chocolate: Cocoa powder + chocolate chips for more chocolate flavor and richness
- Butter: It's butter - it's delicious!
- Flour: Just a cup of flour, no baking powder or anything - we want dense brownies, not cakey ones
- Eggs: Just a couple of eggs
- My Salted Caramel Sauce: for topping, optional but highly recommend
I don't really have any suggestions here for substitutions, other than:
Butter: you could try coconut oil like my other brownie recipe if you don't eat or have butter on hand
Cocoa + chocolate chips: Try dark cocoa (like my other recipe) or dark chocolate chunks!
Let's Make One Bowl Brownies
As with any baking recipe, preheat your oven to start. For this one, we'll bake at 350°F.
Line a 9 x 9 pan with parchment paper. Doing this makes it so much easier to remove the brownies from the pan after and helps to ensure they don't stick to the pan.
Now mix the melted butter with both types of sugar. Add the eggs and vanilla and whisk together.
Now here's where we use a little trick to keep it to one bowl. instead of mixing your dry ingredients together in a separate bowl, set a mesh sieve over top of your mixing bowl. Add the cocoa powder and the flour. Sift them in. Whisk! We can do it this way because we don't need to evenly mix in any leavening like baking powder or baking soda in with the flour etc.
Gently melt your chocolate chips. I do this in the microwave, starting with 30 seconds. Then I stir the chocolate chips and continue heating for 15 seconds intervals, stirring in between, until it's 95% melted and then I just keep stirring to melt it fully. Whisk that into your mixing bowl.
Pour the batter into the prepared pan and bake for 45-60 minutes (ovens vary and I've made this in several different ovens).
How to tell when these brownies are ready
Trust me when I say that ovens really can vary - I've made these brownies in a few different places (I'm a bit of a wanderer). These brownies are done when you stick a skewer or toothpick or thin steak knife in the center and come back with just a few moist crumbs - no thick and heavy coating of batter. They might seem a bit undercooked. If you're worried, keep them in longer! The top will be matte and crackled when they are done, not glossy.
Let them cool! They need 5 to 10 minutes in the pan and then you can lift them carefully and kind of quickly to a cooling rack. (Have someone help you to make this easier) Let them cool as long you can (they will smell so good, I won't blame you if give in quickly).
But, if the brownies cool to almost room temperature, you can then drown the entire thing in salted caramel sauce. Sounds like a plan right?
Check my recipe for an easy salted caramel sauce to top these with. You can use store-bought if you can it on hand, but use a nice thick one!
After you're done with your brownies practice some self-care
if you need to. Take some quiet time, listen to music, have a bubble bath, drink a cup of hot tea slowly while you look out the window, read a book, watch a movie, stretch, light a candle, eat a fudgy brownie while wrapped in a cozy blanket surrounded by your family. Take care.
Tips and Tricks
Line your pan with parchment! You'll be able to lift the cooked brownies out of the pan soooo much easier and they won't stick!
Make the caramel sauce when the brownies go in the oven so it will have time to cool.
Because we don't want this to rise at all. We want it dense and fudgy brownies, not light and airy and cakey!
Easy Fudgy Brownies with Salted Caramel Sauce
- 9 x 9 pan
- Preheat oven to 350°F.
- Line a 9x9 pan with parchment paper
- In a large mixing bowl, mix together the melted butter and the sugars.
- Add the eggs and whisk just until incorporated, you're not looking for any volume here.
- Sift in the cocoa powder and flour. Whisk.
- Add the chocolate chips and vanilla, and pinch of salt and whisk one more time.
- Pour batter into the prepared pan and bake for 45-60 minutes – until the top of the brownie has a crackly top, and a skewer comes out mostly clean with no crumb or super wet batter. This is a thick and fudgy brownie so you're not looking for the same signs as a cake when it's done.
Nutritional information is an estimate. Values vary based on products used.