Extra Fudgy Brownies {One Bowl!}
These extra fudgy brownies are the brownies dreams are made of! So easy (only one bowl!), you’re only minutes away from brownie perfection.
While you sit and contemplate whether the world honestly needs another brownie recipe, I’m going to get on with the things that really matter.
And that is: telling you how amazing these extra fudgy brownies are AND why you need to make them part of your life (daily routine??).
I have no problem, personally, posting brownie recipe after brownie recipe (even though, ahem, I already have quite a few brownie recipes to speak of already).
The criteria for a new brownie recipe has to fit the following, though:
-easy, so good they’ll make you cry, ultra-chocolatey, slightly different than other recipes I already have
Lucky for you (and me!), these super rich and fudgy brownies fit all of those criteria! Happy day!
Easy, easy, easy, they are made start-to-finish in one bowl. That’s awesome! But since several of my other brownie recipes utilize the same one-bowl method (like this recipe and this recipe), it isn’t exactly a monumental change.
So what makes these brownies so amazingly delicious and worth posting?
Well, they definitely are tasty enough to bring a tear to your (my) eye, AND they are not shy about being boldly decadent with delicious chocolate flavor.
But the thing that really sets them apart is the extra fudgy brownie factor. I mean, it is unreal (in a good way).
They are definitely one of the fudgiest brownies I have in my brownie repertoire, and the feedback from Brian, who is obsessed with fudge and ultra-fudgy brownies, these brownies now rank as his all-time favorites.
And get a load of that beautiful, crackly top, would you?
That’s the sign of a good brownie. And actually, it’s also a sign of a homemade brownie that is trying to pretend to be a boxed brownie.
Brian, who also loves boxed brownies (no judging), has mourned the loss of the crackly top and fudgy interior ever since he married me (I have nothing against boxed brownies, but I rarely make them now that I know how easy it is to whip up a homemade batch).
Mourning period = over! These extra fudgy brownies have that delicious crackly top with a delicious taste that far surpasses boxed brownies (sorrynotsorry).
This ancient recipe from my archives is also a great approximation for a homemade boxed brownie recipe, and it’s filled a hole in Brian’s heart many times over the years.
But I’m boldly declaring that today’s recipe is even better. The combination of melted chocolate AND cocoa powder in the base of the brownie ensure maximum chocolate flavor and texture (the fudgy texture is also helped along greatly by using both melted butter, a little oil, and egg yolks).
So basically what I’m saying is: these brownies deserve a place on the earth, posted on this blog, and in your heart.
We can’t stop making them (seriously, it’s a problem). If you crave a seriously fudgy brownie with a crackly top that only takes minutes to throw together, today’s your day.
Also, read the notes of the recipe for some insight into what brand of chocolate I use and why I adhere to the egg yolk additions in the recipe!
And one final note, if you are wanting to prevent your self-control from totally crumbling, whatever you do, DO NOT refrigerate or freeze these brownies (they are completely dangerous chilled).
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Extra Fudgy One Bowl Brownies
Ingredients
- ½ cup boiling water
- 2 ounces (57 g) unsweetened chocolate, finely chopped
- ⅓ cup (28 g) unsweetened or Dutch-process cocoa powder (see note)
- 2 ⅓ cups (495 g) granulated sugar
- ½ cup vegetable, canola, or avocado oil (could also try melted coconut oil)
- 4 tablespoons (57 g) salted butter, melted
- 2 large eggs + 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 ¾ cups (249 g) all-purpose flour
- ½ teaspoon salt
- 1 cup (170 g) semisweet or bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 9X13-inch metal pan with aluminum foil and lightly grease with cooking spray (the lining of the pan is optional but helps with cleanup or pulling out the whole slab of brownies).
- In a large bowl, whisk together the boiling water and chopped chocolate until smooth (if the chocolate doesn’t melt fully, microwave the water/chocolate mixture for 20-30 seconds). Add the cocoa powder and whisk together.
- Add the sugar, oil, butter, eggs and vanilla. Mix until smooth and well-combined.
- Add the flour and salt and mix until just combined and no white streaks remain. Stir in the chocolate chips (don’t overmix, just fold them in until evenly distributed).
- Spread the batter evenly in the prepared pan. Bake for 25-30 minutes until crackly on top and set around the sides. Cool completely (and chill, if desired – makes cutting easier and chilled brownies are just straight up divine).
Notes
Recommended Products
Recipe Source: adapted from Cook’s Country Feb/Mar 2018
131 Comments on “Extra Fudgy Brownies {One Bowl!}”
Do brownies freeze well?
Yes!
Chocolate chewy goodness!!
Made these brownies today. They are my new favorite. Who needs a mix when these are so easy and turn out fantastic. For the oil, I used coconut oil. That hint of coconut flavor blends nicely with the chocolate. Also, because I am a nut fan, added a cup of chopped pecans. Thank you for all the fantastic recipes.
And, oh, I would give this a 5 star rating.
These are our favorite brownies! So good! The only problem I had is waiting until they cool to dig into them (how is that possible?). I love how fudgy they are with a thin crinkly top. Yum! Thank you Mel!!
These were delicious! Chewy but a little cakey, fudgey and crackley on top. And quick and easy! Thanks
These were pretty good. I used ghirardelli unsweetened chocolate an organic cocoa powder I’ve had excellent results with before. I wish I’d read Mel’s notes before baking because I would’ve increased the chocolate or cocoa! I might even use brewed coffee to melt the chocolate because that can add a nice depth without tasting like coffee in the finished product. These, to me, were lacking the roll-your-eyes-back-in-your-head chocolate flavor I like in a brownie. I will persevere and make again！ The texture was perfect baked at 28 minutes.
Just made these (again)- by far my very favorite brownie recipe. They are delightful exactly as written, and when my grocery trips increase again I will go back to the exact recipe, however! I’ve made them the last couple of times substituting cocoa and extra butter for the unsweetened chocolate I don’t have in the pantry (pandemic). Works great- I just use an extra 6 tablespoons cocoa and 2 extra tablespoons butter in place of the 2 oz unsweetened chocolate. It’s a very forgiving recipe!
Are these very dark? I want to add mint Oreos into the batter but am wondering how sweet the brownies are.
I would say they are more like a semisweet brownie (not super dark but not as light as milk chocolate).
Probably not a big deal since most American cooks don’t measure by weight, but the weight of flour specified in the recipe is off. Both King Arthur and Gold Medal publish their all purpose flour weight as 4.25 ounces-ish (120 g) per cup. So 1 3/4 cups flour would be 7.4 ounces, not 8.75. I should have trusted my instincts and used less flour as these weren’t as fudgy as I’d like. But still delicious.
Thanks for the comment…recommended weight of flour per cup varies by source. I have always used America’s Test Kitchen’s recommendation of 5 ounces of flour per cup, and my recipes are tested (multiple times) with that amount as the baseline. Sorry these brownies didn’t turn out as fudgy as you like!
How many people does this serve?
It depends on how large or small you cut the brownies – so however you normally cut a square pan of brownies, I’d calculate for that.
Made these today. We had to go for a walk so they could cool before we dove into them. Oh so good!!! Definitely will make them again and again. I do love a chilled brownie. I actually prefer them over warm brownies.
(Tried them once before using egg substitutes- that didn’t work out too well.)
These brownies are so delicious, but the center was definitely not done after 30 minutes even though the edges appeared to be. I’ve noticed that with a lot of the desserts I’ve made, and after some research, I think it might be because of the pan that I’m using. (I use glass Pyrex). Do you think this is the problem? If so, what metal pan do you recommend? (Under your favorite things section I see the Calphalon pan, but under the recommended products section I see the USA pan). Do you always use metal pans when baking? What should I use my glass pans for? Thank you! Sorry for all the questions. Just want to figure out what I’m doing wrong!
Hi Nicole, yes, baking in glass definitely has a different outcome than baking in metal, ceramic, etc. I have and use Calphalon, Fat Daddio and USA pans and highly recommend all of them (I prefer pans with a light finish vs a dark nonstick coating). I only use glass pans for baking things like fruit crisps and casseroles but I use metal pans for all brownies, cakes, etc. I’ve heard from many sources that if you are using a glass pan, decreasing the oven temperature by 25 degrees and possibly adding time might help baked goods bake more evenly.
I saw this comment before baking these brownies today. I used a 9×13 glass pan and baked at 325 degrees for 30 minutes and they turned out great.
I love that you share all these great recipes!
I’ve been trying so many “perfect” brownie recipes and none have been just what we wanted. Yesterday I made these and shared half with our neighbors. They were voted amazing by everyone! Thank you!
These brownies are so soft and fudgy.. They’re my favorite from-scratch brownie! Easy and delicious!
These brownies are to DIE for! Love them. I’ve never had any, from scratch or boxed, that are better. 🙂
Love hearing that! Thanks, Melissa!
Really good, fudgy and rich and I thought even better the second day. They are so moist I would use this recipe if I was adding walnuts, which dry out other brownie recipes in my experience.
These are delicious, fudgy brownies! I’ve been looking for an easy, moist brownie recipe like this.
Hi, I have made your brownie recipe many times before and I absolutely love it! I have just made it again and popped it in the oven and I’m cleaning up the counter and realized I forgot to put the 4 tablespoons of butter!!!! Will I have to throw them out? Is it a disaster beyond repair? Do you think it will matter? I was making these for a bake sale but feel I better not sell them now. Any help would be most appreciated ♀️ Thanks.
It’s really hard to know but I’m hopeful they’ll still be ok if some of the other butter was added.
I just found your blog and you have amazed me!!! God bless you and your family. I am
so happy to have found you and your wonderful recipes. The brownies will be in my
oven tomorrow ! They are one of my irresistible obsessions. I will look forward to your
new posts, and once again bless your beautiful family.
Gail Callahan from Melrose , Mass.
These brownies are sooo ultra fudgy and I finally achieved the crackly top I’ve been dreaming of. I used semi-sweet chocolate chips for the unsweetened and forgot to reduce the sugar but they were still delicious and not too sweet. A keeper!
These brownies are very good I have made them a lot.
Hi Mel,
I have been cooking my way through your healthy muffin recipes this summer (and enjoying all of them), but I am about to venture into brownie territory. I was wondering if I have to wait for the boiling water/chocolate mixture to cool before adding the eggs. I always worry about adding eggs to hot batter. Do you temper your eggs?
Thanks,
Kendall
As long as the chocolate/water mixture isn’t really hot, it should be ok. A little warm is just fine (I don’t temper the eggs first).
Made these with brown rice flour and kept them in the fridge – they were so fudgey and moist you absolutely could NOT tell they were gluten free. They were so delicious I found myself having dessert every morning after breakfast. Thank you Mel!!
We have a very severe egg allergy in the family. I’ve made these previously we all LOVED them but the poor soul with the egg allergy had to miss out 🙁 Any ideas on a substitute for the eggs? Normally I’d do water, oil, and baking powder substitute for the whole eggs but I’m curious about the extra egg yolks what could help replicate that fudgy texture they help give.
Hey Kristen – I’m honestly not sure as I’ve never subbed out the eggs. I have a friend who has kids with an egg allergy and she uses a flax substitute, I think? Might be worth googling. Sorry I’m not more help!
I am excited to try these but wanted to know if you could add nuts? My husband loves desserts with nuts. I figured walnuts would work best. Do I just fold them in before pouring the batter into the pan?
Yes, you could totally do that!
Made today for my son’s birthday, and yep they are good! Will definitely be my new go to brownie. Thanks!
I made these using the suggested substitute of 3 tablespoons cocoa powder plus 1 tablespoon canola oil for EACH ounce of needed unsweetened chocolate- since I didn’t have any on hand. They turned out wonderfully. Fudgy, rich and a nice crackling top. Very much like a boxed brownie texture, but better tasting. We left out the chocolate chips, just our preference. Love the true brownie taste and texture of this recipe. Not dense or cake like. Our go to box like brownie recipe from now on. Thanks, Mel.
Mel, these are ridiculously good. I made two batches in two days. Because my family and I ate the entire batch in one day. And they are dangerously easy to make. I’ve always been kind of “meh” about brownies until this recipe. Thank you!
Glad you loved them, Ashley!
These were perfect! Makes rich, fudgy, full 9×13 pan and they are decently thick. I have Tried lots of brownie recipes, this is by far my fave, I may even stop looking. Seriously, thank you for posting the recipe.
Thanks, Rebecca – glad you loved these brownies!
These were SO good!!!! Definitely my new favorite brownie recipe!