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easy brownies recipe

Easy Fudge Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Heather Mubarak
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 brownies 1x
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American


Made ultra chocolatey with shiny, crinkled tops, these easy one pot fudge brownies will earn you major brownie points in the kitchen!


Units Scale
  • 1/2 cup (113 g) unsalted butter, cubed
  • 3/4 cup ( 135 g) bittersweet chocolate chips
  • 1/3 cup (25 g) Dutch-process cocoa powder, sifted
  • 1 1/4 cups (250 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (95 g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 cup (45 g) semi-sweet chocolate chips, optional
  • flakey sea salt for sprinkling, optional


  1. Preheat oven to 350°F. Line an 8 x 8 baking pan with parchment paper. Set aside.
  2. In a medium pot, add the bittersweet chocolate chips and butter. Melt over medium-low heat, stirring occasionally. Remove the pot from the heat once the chocolate and butter are melted and smooth.
  3. Immediately sift the Dutch-process cocoa powder into the chocolate and butter mixture. Whisk to combine well.
  4. Add the sugar and whisk continuously for a a full two minutes. This helps give the brownies those signature crinkled tops.
  5. Add the eggs and vanilla, whisking briskly for an additional minute.
  6. Add the flour and salt to the mixture and whisk gently or use a large spatula to fold the dry ingredients into the wet.
  7. If adding the additional semi-sweet chocolate chips, fold them in now. Do not overmix.
  8. Transfer the batter to the prepared pan and use an offset spatula or spoon to spread the batter into the corners of the pan. Level the top.
  9. Bake in the center rack of the oven for 18 to 20 minutes or until the center of the brownies is set and the edges begin to pull away from the sides of the pan.
  10. Remove the pan from the oven and let the brownies cool in the pan for 10 to 15 minutes before using the parchment paper overhang to carefully remove the brownies from the pan. Allow the brownies to cool on a wire rack completely before slicing.
  11. Sprinkle with flakey sea salt before serving if desired.


Store brownies tightly covered at room temperature for up to 3 days.

May be frozen. Defrost at room temperature before serving.