Easy Chocolate Brownies

These Easy Chocolate Brownies are rich, dense, and irresistibly fudgy—exactly how the perfect brownie should be. Made in just one bowl with simple ingredients and no fancy techniques, this quick and easy recipe delivers a chocolate-lover’s dream in under 40 minutes.

Why You’ll Love This Recipe

This brownie recipe is a go-to for good reason: it’s fast, fuss-free, and produces consistently indulgent results. You only need one bowl, a handful of pantry staples, and less than 10 minutes of prep. Whether you’re baking for a party, a potluck, or just a weeknight treat, these brownies are guaranteed to impress with their deep chocolate flavor and melt-in-your-mouth texture. Customize them with chocolate chunks or nuts, or enjoy them exactly as written—rich, moist, and perfectly fudgy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 200 g (14 tbsp) unsalted butter

• 200 g (1¼ cups) dark chocolate chips (baking chocolate)

• 1 cup (175 g) brown sugar, loosely packed

• 3 eggs, lightly beaten

• 1 tsp vanilla extract

• ½ cup (75 g) plain flour

• ¼ cup (30 g) cocoa powder

• Pinch of salt

• Optional: 180 g (6 oz) dark chocolate bar, chopped into chunks

• Alternative stir-in: 1½ cups roughly chopped walnuts or other nuts

Directions

1. Preheat your oven to 180°C (350°F), or 160°C (320°F) if using a fan-forced oven.

2. Prepare a 20 cm (8-inch) square baking tin by spraying with oil and lining with parchment paper, leaving overhang for easy removal.

3. In a heatproof bowl, add the butter and chocolate chips. Microwave in 30-second intervals, stirring each time, until melted and smooth (about 1½ minutes total).

4. Stir in the brown sugar and vanilla.

5. Add the lightly beaten eggs and mix until smooth and glossy.

6. Add the flour, cocoa powder, and salt. Stir until fully combined and smooth.

7. Fold in chopped dark chocolate chunks or nuts, if using.

8. Pour the batter into the prepared pan and smooth the top.

9. Bake according to your preferred texture:

   • 24 minutes for extra gooey centers

   • 28 minutes for fudgy but set (recommended)

   • 32 minutes for more cake-like but still moist

10. Remove from the oven and let rest for 10 minutes before lifting out of the pan.

11. Cool for at least 20 minutes before cutting into squares.

12. Store in an airtight container for up to 4 days, or freeze for up to 3 months.

Servings and timing

Servings: 9–16 brownies (depending on size)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• Nutty brownies: Add walnuts, pecans, or hazelnuts for crunch.

• Extra chocolatey: Stir in chocolate chunks or swirl in chocolate ganache before baking.

• Mint chocolate: Add a drop of peppermint extract or swirl in mint chocolate chips.

• Salted caramel: Drizzle caramel sauce and a sprinkle of sea salt on top before baking.

• Espresso brownies: Add 1 tsp of instant espresso powder to enhance the chocolate flavor.

Storage/Reheating

Store brownies in an airtight container at room temperature for up to 4 days. If it’s warm in your kitchen, refrigerate to maintain their texture.

To freeze, wrap individual brownies tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds before serving.

FAQs

What makes brownies fudgy instead of cakey?

Fudgy brownies have a higher fat-to-flour ratio (more butter and chocolate, less flour) and fewer leavening agents. This recipe is designed for maximum fudginess.

Can I use milk chocolate instead of dark chocolate?

You can, but the result will be much sweeter and less rich. Dark chocolate is recommended for depth of flavor.

What kind of cocoa powder should I use?

Use unsweetened natural cocoa powder for best results. Dutch-processed cocoa will also work but may alter the flavor slightly.

Can I double this recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Adjust baking time as needed—start checking at around 30–35 minutes.

How do I know when the brownies are done?

Use the toothpick test: insert it in the center. For fudgy brownies, there should be moist crumbs (not raw batter). Don’t overbake.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend. No other changes are necessary.

Can I add fruit or mix-ins?

Yes! Dried cherries, raspberries, or shredded coconut can be stirred in or sprinkled on top.

Why do I need to let them cool before cutting?

Cooling helps the brownies set and prevents them from falling apart when sliced.

Can I make these in advance?

Absolutely. These brownies stay moist for several days and can even be frozen ahead for convenience.

Do I have to use a microwave to melt the chocolate?

No. You can melt the butter and chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method).

Conclusion

These Easy Chocolate Brownies deliver everything a brownie lover could want—rich flavor, gooey centers, and a satisfying bite—all with minimal effort and one bowl. Whether you make them for a party, a bake sale, or just a chocolate craving, this recipe is bound to become your new favorite. Once you try them, there’s no going back to boxed mixes.