clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
squares of fudgy brownies on a pale pink surface

Fudgy Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jenni
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 9 servings 1x
  • Category: Desserts
  • Method: Oven
  • Cuisine: American


These easy one-bowl Fudgy Brownies have perfectly fudgy insides, chewy edges, and crinkly tops. The best part? These rich chocolate brownies can be made in about 40-minutes, so they're perfect for spur-of-the-moment brownie cravings!


  • 4 oz (1 stick) unsalted butter, plus more to grease the pan
  • 4 oz bittersweet chocolate (60-70% cacao)
  • 40 g (about 1/2 cup) Dutched cocoa powder (like this one or this one)
  • 200 g (1 cup) granulated white sugar
  • 50 g (1/4 cup tightly packed) brown sugar
  • 2 oz (1/4 cup) canola oil
  • 2 tsp vanilla
  • 2 large eggs
  • 1 egg yolk
  • 120 g (about 1 cup) all-purpose four
  • 3/4 tsp Kosher salt
  • Optional: 4 oz dark, semi-sweet, or milk chocolate (or a combination thereof), chopped
  • Optional: flaky sea salt, to top


  1. Preheat oven to 350 degrees F / 175 C. Grease an 8x8 glass (my preference for brownies) or aluminum pan and line with a strip of parchment paper. Reserve to the side.
  2. In a large heat-proof glass mixing bowl, add the unsalted butter and bittersweet chocolate. Microwave in 15-second bursts, stirring with a silicone spatula in between, until melted and stirred smooth.
  3. Add the cocoa powder to the warm chocolate and butter mixture and stir until it's dissolved and the mixture is glossy. This allows the cocoa powder to bloom, resulting in a deeper chocolate flavor.
  4. Add the white and brown sugars to the bowl and using a hand blender, mix until fully combined, then add the canola oil and vanilla and continue blending until everything is fully combined and the sugars have completely dissolved. This will help ensure that your brownies have a nice crackly top when baked.
  5. Blend in the eggs one at a time until each are separately combined, then add the final egg yolk and blend until combined and the mixture is smooth and glossy. 
  6. Add the flour and salt to the bowl, and using a silicone spatula, partially fold the flour into the wet ingredients. Do not use the hand blender for this portion as it will risk over-developing the gluten. If you are adding chopped chocolate (or other optional mix-ins), you'll want to add them now -- I like to use a divided portion of chocolate in the batter and reserve the rest for the top. Adding them in while the flour is only partially-combined helps ensure that the chocolate does not settle toward the bottom of the brownies as they bake. Continue folding the flour and chopped chocolate in just until no streaks remain.
  7. Pour the brownie batter into the reserved pan. Sprinkle with the remaining chocolate and some flaky salt.
  8. Bake for 25-30 minutes or until a toothpick comes out with just a few crumbs sticking to it, but not wet batter.
  9. Optional: For even fudgier brownies, allow them to cool, then refrigerate for 24-48 hours before enjoying.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1 brownie
  • Calories: 414
  • Sugar: 33 g
  • Sodium: 110 mg
  • Fat: 24 g
  • Saturated Fat: 11 g
  • Carbohydrates: 47 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 47 mg