Name: One-Bowl Fudgy Brownies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 ounces (115g) bittersweet chocolate, coarsely chopped; 1/2 cup (1 stick or 113g) butter, cut into small pieces; 1 tablespoon unsweetened cocoa powder ((optional, but adds richness so I recommend)); 1 teaspoon instant coffee granules ((optional)); 3/4 cup (150g) granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1/2 cup plus 1 tablespoon ((75g) all-purpose flour); 1/2 teaspoon salt

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This is the only fudgy brownie recipe you’ll ever need. They’re a one-bowl recipe and irresistibly gooey, chewy, fudgy, and and amazing. No mixer required!

Classic fudgy brownies - all you need is just one bowl and 15 minutes of your time! | prettysimplesweet.com

The world is divided into two groups of people: those who love chocolate and those who well… just don’t. I remember one day I handed a friend a plate stacked with fudgy, tempting, irresistible looking brownies and you know what she said to me? “Nahhh, I don’t like chocolate”.

PAUSE. What the fudge?! I mean, honestly, who can possibly not like chocolate?

This post is dedicated to those of you who are just like me. Those who know that when you feel like you have nothing left in this world, you can always rely on chocolate to comfort you. And I am not talking about just any chocolate. I am talking about rich, mouthwatering, fudgy chocolate. BROWNIES.

This one-bowl fudgy brownie recipe is so simple and it’s one of my favorites. It requires no mixer and can be made in less than 10 minutes. Follow step by step and you will end up with fudgy, dense brownies with shiny, crackly tops.

How to make fudgy brownies

Preheat the oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the brownies out after baking.
In a large heat-proof bowl, put the chocolate, butter, cocoa and instant coffee granules and melt in the microwave in 20 second-intervals, stirring in between each interval, until melted (or set it over a saucepan of simmering water, stirring occasionally). Add the sugar and whisk until combined.
Add the eggs, one at a time, and whisk just until combined. Add the vanilla and stir.
Sift the flour and salt over the chocolate mixture and fold, using a rubber spatula, just until mixed.
Pour the batter into the prepared pan and smooth the top. Bake for about 20 minutes or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs (Note: You don’t want to wait until the brownies are completely dry in the center).

Allow the brownies cool completely before lifting them out of the pan using the parchment paper.

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Tips for making perfect fudgy brownies

Use good quality chocolate and cocoa powder. The better the quality, the better your brownies will taste. I like using Dutch-processed cocoa powder for it’s extra rich, chocolatey flavor and chocolate bars instead of chocolate chips.
Don’t overmix the brownie batter. Overmixing can make your brownies more cake-like. Mix gently for the best fudgy texture.
Don’t overbake the brownies. This is one of the most important tips I can give you: pull the brownies out of the oven when a toothpick comes out with moist crumbs, NOT completely dry. This ensures the brownies are moist, fudgy, and amazing.

More of my favorite brownie recipes

Peanut Butter and Jelly Brownies: Amazingly fudgy brownies swirled with creamy peanut butter and jelly.
Mint Brownies: Made with peppermint extract and a thick layer of chocolate ganache, these are the perfect wintertime treat.
Chocolate Coconut Brownies: Gooey brownies layered with sweet, delicious coconut and chocolate ganache.
Red Velvet Brownies: Gorgeous, red, chocolatey brownies swirled with creamy cheesecake filling.
Nutella Brownies: For true chocoholics only.

5 from 1 vote

One-Bowl Fudgy Brownies

This one-bowl brownie recipe makes the fudgiest, most incredible brownies you'll ever have!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

YIELD 8 x8-inch pan

Ingredients

4 ounces (115g) bittersweet chocolate, coarsely chopped
½ cup (1 stick or 113g) butter, cut into small pieces
1 tablespoon unsweetened cocoa powder (optional, but adds richness so I recommend)
1 teaspoon instant coffee granules (optional)
¾ cup (150g) granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup plus 1 tablespoon (75g) all-purpose flour
½ teaspoon salt

Instructions

Preheat the oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the brownies out after baking.
In a large heat-proof bowl, put the chocolate, butter, cocoa and instant coffee granules and melt in the microwave in 20 second-intervals, stirring in between each interval, until melted (or set it over a saucepan of simmering water, stirring occasionally). Add the sugar and whisk until combined.
Add the eggs, one at a time, and whisk just until combined. Add the vanilla and stir.
Sift the flour and salt over the chocolate mixture and fold, using a rubber spatula, just until mixed. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for about 20 minutes or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs. Let the brownies cool completely, then lift them out of the pan using the parchment paper and cut into squares.

Recipe Notes

-You can double the recipe and use a 9×13-inch pan. Bake for 25-30 minutes.
-Store brownies at room temperature in an airtight container for up to 3 days.
-Brownies can be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.

One-Bowl Fudgy Brownies