Fudgy Chocolate Brownies

These rich chocolate brownies are so decadent with soft fudgy centers and a double dose of chocolate!

They’re literally the best brownies, super easy to make, need just one bowl and impossible to resist!

Easy Fudgy Brownies

• Chocolate brownies only need a handful of pantry ingredients (that you likely have on hand).
• These are easy to make with an extra fudgy texture.
• They freeze well so they’re great to make ahead.
• These brownies are so moist that they can be served with or without frosting.

Pantry Ingredients

The same ingredients used to bake cakes or cookies are part of the basics for these brownies.

OIL We find using oil gives the best texture to these brownies.

SUGAR & FLOUR Granulated sugar and all purpose flour are great in this recipe and we always have them on hand!

MILK & EGG Milk makes these a little fluffier and gives a better texture while the egg adds texture and helps hold it all together.

CHOCOLATE These brownies get their chocolatey flavor from cocoa powder. The addition of chocolate chips makes them extra decadent!

How to Make Chocolate Brownies

The wonderfully fudgy chocolate brownies are as easy as 1, 2, 3!

1. Whisk wet ingredients with sugar.
2. Add dry ingredients. Fold in chocolate chips.
3. Bake in a prepared pan according to recipe below.

Toppings

These fudgy brownies are so decadent they really don’t need any topping but below are some great options.

• For a glossy topping, try our fave 1-minute chocolate frosting!
• For a fluffy frosting, try chocolate buttercream.
• Try whipped cream, ice cream, or even just powdered sugar.

Tips for the Best Brownies

Brownies are so easy to make but we have a few tricks to make them even easier!

• For an extra fudgy texture, melt the chocolate chips in the microwave before adding to the mixture. Make sure the melted chocolate isn’t too hot so it doesn’t cook the eggs.
• Omit chocolate chips completely for a less fudgy texture.
• Line the pan with foil or parchment to make them easy to remove from the pan.
• Do not overcook!
• Brownies cut best when they’re cooled but if you can’t wait, the easiest way to cut warm brownies without them falling apart, is to cut clean slices with a plastic knife.
• Chopped toasted walnuts can be added. For the best flavor cook them in a small pan on the stove until they are just barely browned and fragrant.

How to Store

• Keep brownies at room temperature in an airtight container and they will last about 3 days.
• Brownies can be frozen once they are fully cooled by wrapping portions tightly in plastic wrap and then aluminum foil. Write the date on the outside of each wrapped portion and they will keep in the freezer for about one month.
• Let them thaw at room temperature or eat them as a frozen treat!

More Decadent Desserts

• Chocolate Cashew Clusters – a no-bake treat
• Magic Cookie Bars – 7 layers of deliciousness
• Caramel Chocolate Trifle – with a homemade caramel layer
• Better Than Sex Cake – only 5 ingredients
• Fantasy Fudge – freezer friendly

Did your family love these Fudge Brownies? Be sure to leave a rating and a comment below! 

Classic Fudge Brownies

These brownies are perfectly fudgy and have a fantastic texture. The best part is that they only required one bowl!

Course Cake, Dessert, Snack

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 brownies

Calories 239

Author Holly Nilsson

Ingredients

• 1 cup granulated sugar
• ½ cup vegetable oil
• ⅓ cup whole milk
• 1 large egg
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon salt
• ¼ teaspoon baking powder
• ½ cup semi-sweet chocolate chips

Instructions

• Preheat the oven to 325°F and line a 9x9-inch baking pan with parchment paper; set aside.
• In a large bowl, whisk together the sugar, vegetable oil, milk, egg, and vanilla until combined.
• Whisk in the flour, cocoa powder, salt, baking powder, and chocolate chips until fully combined.
• Transfer the brownie batter into the prepared baking pan and spread out evenly with a rubber spatula.
• Bake for 20 to 25 minutes until the edges are firm and the center doesn’t jiggle.
• Allow to cool in the pan before cutting and serving or enjoy warm with ice cream.

Notes

Variations:

• Add an extra egg for a more cake-like texture.
• Omit chocolate chips for a less fudgy texture.
• For an extra fudgy texture, melt the chocolate chips in the microwave, cool slightly and mix into the batter.
• Line the pan with foil or parchment to make them easy to remove from the pan.
• Do not overcook!

Store in an airtight container for up to 3 days.

Nutrition

Serving: 1brownie | Calories: 239 | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 107mg | Potassium: 105mg | Fiber: 1g | Sugar: 20g | Vitamin A: 37IU | Calcium: 22mg | Iron: 1mg

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