Fudgy Brownies from Scratch (One Bowl)

These fudgy brownies from scratch are rich, dense, and deeply chocolatey, with that signature shiny, crackly top. They come together in one bowl with pantry staples and beat any boxed mix.

If you like your brownies gooey in the middle rather than cakey, this is the recipe for you.

Why you’ll love this fudgy brownies

• Ultra fudgy: dense, gooey, and rich.
• One bowl: easy to mix and clean up.
• Crackly top: that glossy, crinkly finish.
• Better than boxed: real chocolate flavor.

Ingredients you’ll need

Whisking the sugar into the melted butter and eggs well is what creates the shiny top.

• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup chocolate chips

How to make fudgy brownies (step by step)

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment.
2. Whisk the melted butter and sugar together, then beat in the eggs and vanilla for a full minute until glossy.
3. Sift in the cocoa powder, flour, salt, and baking powder, and stir until just combined.
4. Fold in the chocolate chips, then spread the batter into the pan.
5. Bake for 22-25 minutes, until the top is set and a toothpick comes out with a few moist crumbs. Cool completely before cutting.

Tips for the best results

• Beat the eggs and sugar well for that shiny, crackly top.
• Do not overbake. Moist crumbs on the toothpick mean fudgy brownies.
• Cool fully before cutting for clean squares.

Variations & substitutions

• Add chopped nuts or a swirl of peanut butter.
• Sprinkle flaky sea salt on top.
• Add an extra tablespoon of cocoa for a deeper chocolate flavor.

Storage & make-ahead

Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Frequently asked questions

How do I get fudgy instead of cakey brownies?

Use more butter and sugar relative to flour, minimal leavening, and do not overbake. This recipe is built for fudgy results.

How do I get the shiny crackly top?

Beat the eggs and sugar together well until glossy before adding the dry ingredients. This dissolves the sugar and creates the crackle.

When are the brownies done?

When a toothpick inserted in the center comes out with a few moist crumbs, not wet batter and not totally clean.

Can I double the recipe?

Yes. Double everything and bake in a 9×13-inch pan, adding a few minutes to the bake time.