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Fudgy One-Bowl Chocolate Brownies - Easy, Rich, and Ultra-Chocolatey

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 1/2 cup (115 g) unsalted butter
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (45 g) unsweetened cocoa powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (65 g) all-purpose flour
  • 1/2 cup (90 g) semisweet or dark chocolate chips (optional but recommended)
  • 2 tablespoons neutral oil (such as canola or vegetable), for extra fudginess

Method
 

  1. Prep the pan: Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment, leaving an overhang for easy lifting. Lightly grease the sides.
  2. Melt the butter: In a medium heatproof bowl, melt the butter in the microwave in 20–30 second bursts, or melt it over a pot of gently simmering water. Let it cool for 2 minutes so it’s warm, not hot.
  3. Whisk in sugars and oil: Add granulated sugar, brown sugar, and oil to the butter. Whisk for 30–45 seconds until glossy and slightly thick. This step helps that signature crackly top.
  4. Add eggs and vanilla: Whisk in the eggs one at a time, mixing well after each addition. Add vanilla and whisk until the mixture looks shiny and smooth.
  5. Stir in cocoa and salt: Sift in the cocoa powder if it’s lumpy. Add the salt. Whisk gently until fully combined. The batter will be thick and dark.
  6. Fold in flour: Switch to a spatula. Sprinkle the flour over the batter and fold just until no dry streaks remain. Do not overmix—stop as soon as it’s combined.
  7. Add chocolate chips: Fold in chocolate chips, reserving a tablespoon to sprinkle on top if you like.
  8. Spread and smooth: Pour the batter into the prepared pan. Smooth the top with the spatula and sprinkle any reserved chips over the surface.
  9. Bake: Bake for 22–28 minutes, depending on your oven. The edges should be set, and a toothpick inserted 2 inches from the edge should come out with moist crumbs. The center may wobble slightly but will firm up as it cools.
  10. Cool completely: Let the brownies cool in the pan on a rack for at least 45–60 minutes before slicing. For clean edges, chill for 20 minutes after cooling, then cut with a sharp knife, wiping the blade between cuts.