Nothing beats the rich, chocolatey goodness of homemade brownies, especially when they’re ridiculously easy to make! These one-bowl fudgy cocoa brownies are a total game-changer—deeply chocolatey, perfectly chewy, and made with simple ingredients you probably already have in your kitchen. No fancy equipment, no complicated steps, just pure brownie bliss. Trust me, once you try these, you’ll never go back to boxed mixes again!
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Why You’ll Love This Recipe
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a casual family treat, surprising friends with a homemade dessert, or simply indulging in a little self-care with a warm brownie and a cup of coffee, this one fits every occasion. Here’s why you’ll adore it:
- Super Easy: No mixers, no complicated steps—just one bowl and a whisk.
- Budget-Friendly: Uses pantry staples, so no need for a grocery run.
- Fudgy & Chewy: That perfect texture between gooey and chewy, just how brownies should be.
- Customizable: Add nuts, chocolate chips, or even a sprinkle of sea salt on top.
- Crowd-Pleasing: A hit with kids and adults alike—expect requests for seconds!
Ingredients in Fudgy Cocoa Brownies
Here’s what makes these brownies so irresistible:
- Butter (or oil): Adds richness and moisture, giving you that melt-in-your-mouth texture.
- Sugar: Sweetens the brownies while helping to create that crackly top.
- Unsweetened Cocoa Powder: The key to deep, chocolatey flavor—Dutch-processed cocoa works best.
- Eggs: Bind everything together and add structure for that perfect chewiness.
- Vanilla Extract: Enhances the chocolate flavor and adds a warm depth.
- All-Purpose Flour: Just enough to hold the brownies together without making them cakey.
- Salt: Balances the sweetness and enhances the cocoa flavor.
- Add-Ins (Optional): Chocolate chips, chopped dark chocolate, or walnuts for extra indulgence.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make One Bowl Fudgy Cocoa Brownies
Let’s dive into the steps to create these irresistibly fudgy brownies:
- Preheat Your Oven: Set your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.
- Melt Butter & Mix: In a microwave-safe bowl, melt the butter. Stir in sugar and cocoa powder until well combined.
- Add Eggs & Vanilla: Whisk in the eggs and vanilla extract until smooth and glossy.
- Incorporate Dry Ingredients: Gently fold in the flour and salt, being careful not to overmix.
- Stir in Add-Ins (Optional): If using chocolate chips, chopped dark chocolate, or nuts, fold them in now.
- Bake to Perfection: Pour the batter into the prepared pan, spread evenly, and bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool & Enjoy: Let the brownies cool before slicing—if you can wait! Enjoy warm with ice cream or as is.
How to Serve One Bowl Fudgy Cocoa Brownies
These brownies are already incredible on their own, but here are a few ways to take them up a notch:
- With Ice Cream: Warm brownie + vanilla ice cream = heaven.
- Drizzled with Chocolate Sauce: Extra indulgence never hurts!
- Sprinkled with Sea Salt: A touch of flaky salt enhances the chocolate flavors beautifully.
- Paired with Coffee or Milk: The perfect dunkable treat.
- Topped with Whipped Cream: Light and airy meets rich and fudgy—yes, please!
Additional Tips
- Use Quality Cocoa: Higher-quality cocoa makes a noticeable difference in flavor.
- Don’t Overbake: Brownies continue to set after baking, so pull them out when slightly underdone.
- For Extra Fudginess: Refrigerate the brownies for a few hours before eating—trust me on this!
- Storage Tips: Keep in an airtight container at room temp for 3-4 days or freeze for longer storage.
FAQ Section
Q1: Can I use oil instead of butter? A1: Yes! Butter gives a richer flavor, but oil works well for a dairy-free version.
Q2: Can I make these gluten-free? A2: Absolutely! Swap the all-purpose flour with a gluten-free 1:1 baking blend.
Q3: Why do my brownies turn out cakey? A3: Overmixing or using too much flour can cause cakey brownies. Be gentle when mixing!
Q4: How do I get the crackly top? A4: Beating the sugar with warm butter and eggs helps create that signature crackly crust.
Q5: Can I double the recipe? A5: Yes! Use a 9×13-inch pan and slightly increase the baking time.
Q6: How should I store leftovers? A6: Store at room temp for a few days or freeze individually wrapped brownies for up to 3 months.
Q7: Can I add peanut butter? A7: Absolutely! Swirl in some peanut butter before baking for a delicious twist.
Q8: What’s the best way to reheat brownies? A8: Microwave for 10-15 seconds to get them warm and gooey again.
Q9: Can I use brown sugar instead of white sugar? A9: Yes! Brown sugar will make them even chewier and add a hint of caramel flavor.
Q10: Can I add espresso powder? A10: Yes! A teaspoon of espresso powder enhances the chocolate flavor beautifully.
Final Thoughts
If you’ve been searching for the ultimate fudgy brownie recipe, look no further—this one’s a keeper. It’s rich, indulgent, and so easy that you’ll find yourself making it on repeat. Whether you enjoy them warm out of the oven, chilled for extra chewiness, or topped with your favorite toppings, these brownies are pure chocolate bliss. So grab your ingredients, mix up a batch, and get ready to fall in love with homemade brownies all over again!
Print
Easy One Bowl Fudgy Cocoa Brownies
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These super fudgy cocoa brownies are gooey on the inside, have a signature crinkly top, and come together in just one bowl with 6 simple ingredients. Ready in under 30 minutes, this is the ultimate easy brownie recipe you’ll ever need!
Ingredients
- 1/2 cup butter (or oil)
- 1 cup sugar (see note)
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 tsp salt (omit if using salted butter)
- 1/2 cup add-ins (chocolate chips, chopped dark chocolate, or walnuts, optional)
Instructions
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Preheat & Prep:
- Preheat the oven to 350°F (175°C).
- Grease an 8×8-inch square pan or a 9×5-inch loaf pan, or line it with parchment paper.
-
Melt & Mix:
- In a microwave-safe bowl, melt the butter for 1 minute.
- Add sugar and cocoa powder, then whisk vigorously for 1 minute until the sugar dissolves.
-
Add Wet Ingredients:
- Whisk in the eggs, one at a time, then mix in vanilla extract.
- Continue whisking for at least 1 minute until the batter looks shiny.
-
Incorporate Dry Ingredients:
- Stir in the flour and salt until just combined (do not overmix).
- If using, fold in chocolate chips, chopped chocolate, or walnuts.
-
Bake:
- Spread the batter evenly into the prepared pan.
- Bake for 20 minutes or until the center is slightly set (don’t overbake!).
-
Cool & Serve:
- Let the brownies cool completely before cutting.
- Slice into 9 large or 16 small squares.
Notes
- For chewier brownies, use oil instead of butter.
- For a deeper flavor, use brown sugar instead of white sugar.
- For extra fudginess, slightly underbake and chill before slicing.
- Store leftovers in an airtight container for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 brownie
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg