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If you’re craving rich, fudgy, chocolate-packed brownies that come together in just one bowl and 10 minutes, this recipe is for you! These brownies are ultra-chocolatey with a crackly top, soft and gooey center, and just the right amount of chew.
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Cuisine: American
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 9 – 16
Why You’ll Love Making It
- One-Bowl Simplicity – No need for multiple bowls or fancy equipment—just mix everything together in one bowl!
- Fudgy & Rich – These brownies are dense, chewy, and intensely chocolatey—perfect for chocolate lovers.
- Beginner-Friendly – Straightforward instructions make this recipe ideal for first-time bakers.
- Customizable – Add nuts, extra chocolate, or even a swirl of peanut butter for a twist.
- Make-Ahead & Freezer-Friendly – Store them for days, or freeze for a quick sweet treat anytime.
Ingredients
- 200g (14 tbsp) unsalted butter – Adds richness and a soft texture.
- 200g (1 1/4 cups) dark chocolate chips (7 oz) – Use semi-sweet or bittersweet chocolate for the best depth of flavor. (See Note 1)
- 1 cup (175g) brown sugar, loosely packed – Enhances the fudgy texture and gives a deep caramel undertone.
- 3 eggs, lightly beaten – Helps bind the brownies and gives them structure.
- 1 tsp vanilla extract – Adds warmth and enhances the chocolate flavor.
- 1/2 cup (75g) plain flour – Just enough to hold everything together while keeping the brownies fudgy.
- 1/4 cup (30g) cocoa powder – Boosts the chocolate intensity.
- Pinch of salt – Balances the sweetness and enhances all the flavors.
- 180g (6 oz) dark chocolate block/bar (optional), chopped into chunks – Stirred in for extra gooey bits of chocolate. (See Note 2)
- Alternative stir-in: 1.5 cups roughly chopped walnuts (or other nuts) – Adds a crunchy texture.
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Instructions
Step 1: Preheat the Oven & Prep the Pan
Preheat your oven to 180°C/350°F (160°C fan-forced). Grease a 20cm (8-inch) square baking pan with butter or nonstick spray. Line it with baking paper, leaving an overhang on two sides for easy removal.
Step 2: Melt the Butter & Chocolate
Place butter and chocolate chips in a heatproof bowl. Microwave in 30-second bursts, stirring after each, until completely melted and smooth. This takes about 1 minute 30 seconds. Stir well to combine.
Step 3: Mix in Sugar & Eggs
Whisk in the brown sugar and vanilla extract while the chocolate mixture is still warm. Then, add the eggs and stir until fully incorporated. The batter should be smooth and glossy.
Step 4: Add the Dry Ingredients
Sift in the flour, cocoa powder, and salt. Fold gently using a spatula or spoon until there are no dry streaks. Be careful not to overmix—just stir until combined. If using chopped chocolate chunks, fold them in at this stage.
Step 5: Bake the Brownies
Pour the batter into the prepared pan and spread it evenly. Bake for: 24 minutes – Very gooey, soft-centered brownies. 28 minutes – Fudgy but set (the ideal texture shown in photos). 32 minutes – More cake-like but still moist. If you omit the extra chocolate chunks, reduce the baking time by 2 minutes.
Step 6: Cool & Slice
Let the brownies rest in the pan for 10 minutes before lifting them out using the parchment paper overhang. Transfer to a wire rack and let them cool for at least 20 minutes before slicing—this helps them firm up.
Step 7: Storage & Freezing
Room temperature: Store in an airtight container for up to 4 days. Freezer: Wrap individual brownies in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave for a few seconds for a warm treat.
FAQs
How do I know when my brownies are done baking?
Insert a toothpick into the center—if it comes out with moist crumbs, they’re done! If there’s wet batter, bake for a few more minutes. For fudgy brownies, avoid overbaking, as they will firm up as they cool.
Can I use milk chocolate instead of dark chocolate?
Yes, but the brownies will be much sweeter and have a milder chocolate taste. Dark or semi-sweet chocolate is recommended for the best balance of flavor.
