Go Back
The Ultimate Fudgy Brownie Recipe (Quick & Easy)

The Ultimate Fudgy Brownie Recipe (Quick & Easy)

These rich cocoa brownies bake up with crackly tops, chewy edges, and a dense fudgy center filled with semisweet chocolate. The easy one-bowl-style method takes just 10–15 minutes of prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup (113 g) Unsalted butter, melted
  • 1 tablespoon (15 ml) Neutral vegetable oil
  • 1 cup (200 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 2 eggs Large eggs, room temperature
  • 1 yolk Large egg yolk
  • 2 teaspoons Vanilla extract
Dry Ingredients
  • 3/4 cup (95 g) All-purpose flour
  • 2/3 cup (55–60 g) Unsweetened cocoa powder
  • 1/2 teaspoon Fine salt
Mix-Ins
  • 1 cup (170 g) Semisweet chocolate chips or chopped chocolate

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line an 8-inch or 9-inch square metal pan with parchment paper, leaving enough overhang on two sides to lift out the cooled brownies.
  2. Whisk the melted butter, vegetable oil, granulated sugar, and brown sugar in a large bowl until smooth. Whisk in the room-temperature eggs, egg yolk, and vanilla until glossy and slightly thickened.
  3. Sift or whisk the flour, cocoa powder, and salt together in a separate bowl. Fold the dry ingredients into the wet mixture just until no dry streaks remain, then fold in the chocolate chips or chopped chocolate.
  4. Spread the batter evenly into the prepared pan. Bake for approximately 25–30 minutes, until the edges are set, the center looks slightly soft, and a toothpick comes out with moist crumbs rather than wet batter.
  5. Cool the brownies completely for at least 30–60 minutes before slicing. For especially neat, dense squares, refrigerate the cooled brownies for 30 minutes before cutting.

Notes

Avoid overmixing after adding the flour and do not overbake. A metal pan usually provides more predictable edges and baking time than glass. For a one-bowl variation, omit the brown sugar and use 1 1/2 cups (300 g) granulated sugar total.