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Easy One Pot Fudge Brownies

It’s finally here! A super easy, ultra fudgy brownie recipe that can be in your oven in less than 20 minutes!

These One Pot Fudge Brownies are super easy to make, and even easier to eat.

When we returned from vacation, I didn’t have enough ingredients to prepare a halfway decent dinner for us, but somehow I had all of the ingredients needed to make these Fudgy One Pot Brownies. That’s how it goes in our house. Priorities, people.

I spotted a recipe for these easy chocolate fudge brownies in Rachael Ray magazine a few months ago, and they were moved straight to the Must Make Immediately List. It’s not that I don’t already have a homemade brownie recipe I love. I do. That recipe is rich and fudgy and chewy and all the things I’ve ever wanted in a brownie. The only problem is, it’s not very quick. The recipe isn’t complicated, but it definitely takes longer than the box. So as much as I loved it, I found that more often than not I was still turning back to the good ol’ trusty box mix when a brownie craving hit.

This Easy Fudge Brownie recipe comes together in one pot in less than 20 minutes.

But then I found these, and everything changed. I’ve made these at least five times since I found the recipe, and each time I’ve tweaked them a bit more to our liking.

Here’s the first thing you need to know about this recipe: It is easy. Ridiculously easy. You can make these almost as quickly as you can make a box mix. I’m talking in the oven in 20 minutes or less.Β Maybe quicker once you have the recipe memorized (which I already do…did I mention it’s easy?).

The second thing you need to know about this recipe: It is fudgy. This is not a cakey brownie. It’s not an overly sweet brownie. This is a deep, dark chocolate, fudgy brownie. If you don’t care an ounce about why this brownie is fudgy, and you really just want to get them in your face immediately, I understand and completely support you. Scroll down, grab the recipe, and get to baking. But if you’re curious what exactly makes these brownies so amazing, read on friends. It’s about to get all nerdy up in here.

Okay, so usually recipes that use all cocoa powder and no melted chocolate tend to yield a drier, cakier brownie, because they lack the cocoa butter found in melted chocolate. So with cocoa recipes, you have to replace the fat with other sources of moisture. For this recipe, that comes by way of melted butter, an extra egg yolk, a higher proportion of brown sugar to white sugar, and the teensiest bit of flour to hold it all together. Science is awesome, y’all.

These Fudgy Cocoa Brownies are made in a single pot in less than 20 minutes.

The last thing you need to know about these brownies: They are 100% husband approved. Now, this may seem like a given, but trust me, the Mr. is not easily swayed by the latest and greatest brownie recipe. He’s a firm believer in the box and generally thinks it’s silly to waste time making them from scratch.

But even he had to agree these were worth the (minimal) amount of work required for them. They’re devoured at such an alarming rate, I’ve had to purposely space out my baking so we don’t turn into fudgy brownies ourselves.

A few more notes on the baking: Err on the side of under baking here. If you use the toothpick trick, you don’t want the toothpick to be totally dry when you insert it into the center of the brownies. It’s perfect if there are a few moist crumbs sticking to the toothpick. It can be tough to tell when these are done since they’re so dark in color already, but if the center is set, take them out. Trust me on this one.

Ultimate Easy Fudge Brownie Recipe studded with chocolate chips.

Also, add chocolate chips to the batter. There is nothing better than getting a pocket of melted chocolate in the midst of a bite of fudgy brownie. It’s the ultimate in dessert.

Well, actually, the ultimate ultimate is serving these chocolate chip studded brownies with a giant scoop of strawberry ice cream. It’s so good, it’s almost wrong. Or maybe it’s actually so, so right.

Easy One Pot Fudgy Brownies
 
Prep time
Cook time
Total time
 
Serves: 9-12
Ingredients
  • 1½ sticks salted butter (12 Tablespoons)
  • 1 cup brown sugar
  • ¾ cup white sugar
  • 3 eggs
  • 1 egg yolk
  • 2 teaspoons vanilla
  • 1 cup cocoa powder
  • ⅓ cup all purpose flour
  • ½ cup chocolate chips
Instructions
  1. Preheat the oven to 350 degrees. Grease an 8 x 8 inch baking dish. Set aside.
  2. In a medium sized pot, melt the butter on the stove top over medium heat. Remove from heat, then whisk in brown and white sugar until smooth and creamy, about 1-2 minutes. Add the eggs and egg yolk, one at a time, whisking well after each addition. Stir in the vanilla.
  3. Add the cocoa powder and flour and stir until just combined. Stir in the chocolate chips. Pour the mixture into the prepared pans and bake for 40-45 minutes or until a toothpick inserted in the center comes back with a few moist crumbs attached. Allow to cool or eat directly out of the pan because you have no self control (at least, that's what I do.) Enjoy!

Recipe adapted from Rachael Ray MagazineΒ 

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  • Jessica_AKitchenAddiction June 18, 2014, 9:51 AM

    There isn’t much better than a warm, fudgy brownie! These look delicious!

  • littleredkitchen June 18, 2014, 11:16 AM

    Yeah science! Also yes to deep, dark fudge brownies. The way they are supposed to be.

    • Courtney @ Neighborfood June 18, 2014, 2:34 PM

      I never considered myself a science person, until I put it in terms of butter and sugar. Suddenly I love it!

  • Nancy June 18, 2014, 12:33 PM

    Girrrrrrrl, did you write this post just for me? There’s nothing better than freshly baked, dark, gooey, fudgy, melty chocolate studded brownies. And you weren’t kidding when you said this was an easy recipe. I’m swooning from delight over here!

    • Courtney @ Neighborfood June 18, 2014, 2:35 PM

      I knew you would appreciate these! And I’m so thrilled to finally have an easy from scratch fudgy brownie recipe. It’s been a long search!

  • Joanne (eats well with others) June 19, 2014, 7:44 AM

    I highly approve of your pantry priorities. And I am so in awe of how fudgy these are! Definitely a brownie worth trying.

  • realfoodbydad June 19, 2014, 3:28 PM

    Not only are these ridiculously easy to make, they look incredible! Bookmarked:)

  • DessertForTwo June 19, 2014, 6:13 PM

    Yum! I’ll take 2. Fine, 12. πŸ™‚

  • Jocelyn June 21, 2014, 10:59 AM

    Holy brownie goodness!! Those look so downright amazing!!!!

  • Amanda July 19, 2014, 12:16 AM

    Just made these… AMAZING! Wondering… Can you substitute the cocoa for flour to make blondie brownies?

    • Courtney @ Neighborfood August 2, 2014, 12:31 PM

      I’m so glad you liked them! I’ve never tried changing out the flour for cocoa. I really have no idea what the results would be, but it might be worth a try!

  • Tiffany S August 6, 2014, 2:00 PM

    These are amazing! I tweaked it just the slightest bit but substituting 1/4 cup of cinnamon baking chips for half the chocolate chips – YUM!

    • Courtney @ Neighborfood August 6, 2014, 2:18 PM

      I am so glad you enjoyed them! Thanks for coming back to let me know. The cinnamon chips sounds wonderful! πŸ™‚

  • Michelle August 7, 2014, 3:06 PM

    Holy cow these are so good!! I have never made brownies like this and love it! I made a double batch and added some chopped walnuts to half. Everyone loved them, thanks!!

    • Courtney @ Neighborfood August 7, 2014, 4:17 PM

      Hooray! I’m so glad they were a hit! Thanks for coming back to let me know. It makes my day!

  • Melissa @deloom August 11, 2014, 11:59 PM

    Ridiculous easy to make! I added a 1/4 cup of walnuts and a bit of nutmeg. SO delicious!

    • Courtney @ Neighborfood August 12, 2014, 10:41 AM

      So glad you enjoyed them! I’m intrigued by the addition of nutmeg. I might have to try that!

  • Cynthia September 18, 2014, 1:28 PM

    Great recipe — very moist and fudgy; not too sweet. I cut down the white sugar by about half and added a heaping teaspoon of espresso powder. Next time, I will cut the sweetness even further by substituting toasted walnuts for the chocolate chips. I think I will have the ultimate adult brownie.

  • Raiza November 5, 2014, 8:08 PM

    I absolutely love this recipe! So easy to make and love the results. I used crushed dark chocolate instead chocolate chips
    Thanks for sharing! πŸ™‚

    • Courtney @ Neighborfood November 7, 2014, 11:11 AM

      I’m so glad you liked it! Crushed dark chocolate sounds wonderful…I bet it made the pockets of melty chocolate even better. Thanks for coming back to let me know how the recipe went for you. It makes my day!

  • Joy November 12, 2014, 12:57 AM

    Delightful. And so easy! I browned my butter first and used a regular 13×9 (or whatever the standard casserole is…) because I somehow don’t own an 8×8. Cooked for 28 minutes and came out perfect. Tip: use a good quality chocolate. The taste of the chips really comes through with each bite and I’d wished I skipped adding my store brand bittersweet chips

  • Carmen P November 13, 2014, 11:05 PM

    I have these in the oven now! πŸ™‚ I volunteered to take a baked good to my daughter’s choir concert tomorrow. I didn’t have chocolate chips so mine won’t be exactly the same but if the taste of the batter is any indication of how good these will be than they will be delicious! I am using a 9 x 13 pan and set it for 20 minutes. We’ll see how that works.

  • Ophelia November 19, 2014, 3:25 PM

    Made these with my boyfriend and he got really into the whisking and overdid it a bit haha… So they came out not so fudgy and more cakey, but loved the flavor and will definitely make them again still. Just would recommend to anyone else trying them to whisk a little more minimally πŸ™‚

    • Courtney @ Neighborfood November 20, 2014, 3:48 PM

      Glad you liked them Ophelia! And thanks for sharing the tip. These definitely just need a quick stir!

  • Heather February 2, 2015, 10:40 PM

    Left out chocolate chips and added broken up oreos. They smell delish!

  • Megan March 28, 2015, 9:13 PM

    I just made these for y son’s sleepover. They are cooling now. I left out Tue extra yolk and added my homemade chocolate syrup to make up the difference, I was so excited to find a quick easy and one pot brownie!! I was out of brown sugar, thankfully I had molasses in the house.

  • Julie April 23, 2015, 8:13 AM

    My test for a brownie is how it tastes the second day. That was this morning, so I had half for breakfast. Don’t judge me. Amazing. Didn’t know it was posssible for a brownie to be fudgier, more chocolatey and moister than my favorite recipe. I was
    suspicious of the brown sugar making it too sweet, but that didn’t happen. I used Ghiradelli 60% for the chips, which can only make them better. I’m going to pass this recipe/site on to my friend who is contantly on a quest for a better brownie. Thanks, Courtney!

    • Courtney @ Neighborfood April 25, 2015, 3:12 PM

      Hey Julie! I’m so glad they turned out great for you. I’m sure the darker chips made it extra amazing. And no judgment on enjoying these for breakfast. Second day brownies are the best!

  • Goddess Of Baking May 14, 2015, 12:22 AM

    Obsessed with this recipe! Just posted them on my blog – I doubled the amount of chocolate chips because there is always room for more chocolate!- http://www.goddessofbaking.com/2015/05/13/easyfudgebrownies/

    • Courtney @ Neighborfood May 14, 2015, 9:38 AM

      I am so glad you love them and shared them with your readers! Your pictures look delectable…and I agree, there can never be too much chocolate!

  • Julie May 20, 2015, 12:51 PM

    I made these brownies again. The first time, my husband and I both thought they were almost too intense/dense. I know … imagine that. Reason? We could only eat a small one. How fun is that? So, when I made them again (doubled the recipe for a 9×13) and added 1/2 t. baking powder. Perfection. We could eat 2 now. It all comes down to personal preferece, but this will be my go-to brownie recipe now. Thank you, Courtney.

    • Courtney @ Neighborfood May 28, 2015, 5:51 PM

      Mmmmm…I’m definitely going to have to try that with the baking powder. These are definitely VERY rich, but I’ve been known to cut the richness with a big scoop of ice cream. πŸ™‚

  • 2sEnuff4Me July 22, 2015, 1:05 AM

    I made half a batch because when I’m trying out a new recipe, I don’t like to waste ingredients if I mess up. Which happens. Oh wait …. except for the chocolate chips. My mom didn’t raise a dummy. πŸ™‚

    Okay. So I didn’t have cocoa powder – the regular kind – but lo and behold! I had Special Dark cocoa powder. Yeah. The kind that dyes your insides black. Mmmmmmmmm! So I used that instead and added a bit more white sugar to cut the bitterness.

    Oh my goodness. Yeah. Perfect. I am in heaven and will not return anytime soon. This is when I wish there was TastaPost (like Scratch-n-Sniff) so you could sample what I’ve made for yourself.

    Next time, no halfsies. Full bore, full recipe. Thank you!

    • Courtney @ Neighborfood July 22, 2015, 11:19 AM

      I am so glad these turned out for you! A scratch n sniff for the computer would be amazing! I can almost taste how rich and fudgy they are just by your description though.

  • Clair Berry August 5, 2015, 3:46 PM

    Okay, so this took some additional effort on my part because I had to go and buy measuring ‘cups’ (I’m in the UK) and also do a bit of research in to what a ‘stick’ of butter is and also what ‘all purpose’ flour is!! Well worth the googling, calculating and trip to the shops!!! What an amazingly, hideously addictive substance this is!! My kids helped me, which was slightly stressful because it was my first attempt but woah the result was amazing! I think I maybe had the oven slightly too high (I had to convert into oC) and my oven is a fan oven so might need to be a bit lower. It caught on the sides so is a little bit chewy on the edges…. Doesn’t bother me, I still think it’s delicious. My husband said ‘that’s why I married you woman, you can get your bake on when you want to’!!! Praise indeed :0) The hardest bit of this whole experience is stopping myself eating the entire tray whist the kids are asleep….it is going to be one looooong night!! Thank you for a great recipe x

    • Courtney @ Neighborfood August 23, 2015, 9:39 PM

      This comment made me so happy! I’m so glad you were able to make the conversions and that the recipe worked so well for you. Hideously addictive is my new favorite phrase. Thanks again for coming back here to comment!

  • Katie September 16, 2015, 2:35 PM

    Okay, so I can’t have chocolate, which is the BANE of my life, however, I tried your recipe but subbed in carob powder and carob chips that I got on Amazon (Chatfield’s brand) and it came out absolutely HEAVENLY!!!!! Ate 1/3 of the pan within 15 minutes so I froze individual portions from the rest of the pan to avoid going into a sugar coma. Next time I will try replacing a little bit of the sugar with Truvia in a vain attempt to try and justify pigging out. Thank you SO much for bringing chocolatey-tasting joy back into my life!

    • Courtney @ Neighborfood September 30, 2015, 6:16 PM

      It makes me SO happy that this turned out for you and you were able to get a treat that satisfies that chocolate craving!

  • Mandy January 6, 2016, 2:07 PM

    These look and sound amazing! I’ve never made brownies from scratch but have always wanted to. I just may need to make them this weekend since I have a fresh canister of cocoa and don’t want to see it go to waste πŸ˜‰

    • Courtney @ Neighborfood January 8, 2016, 2:20 PM

      I hope you give it a try and love it! They really are almost as easy as box brownies and SO fudgy!

  • Alex February 13, 2016, 10:40 AM

    I made them faster by preheating the oven to 400 and baking them for 26 minutes.

  • Angie Wilson February 24, 2016, 6:38 PM

    Just pulled these babies out of the oven, they are amazing!!!! Even though I had to play got potatoe with my piece!!! So worth it!!!!

  • Jess Peacher July 22, 2016, 5:38 PM

    This is a good recipe, even better the day after and refridgerated BUT 40-45 minutes is way too long of a cook time. More like 25 minutes

  • Angie July 22, 2016, 8:02 PM

    I loved loved loved loved the brownies. These are the best homemade brownies I’ve ever made. Little effort and much more flavorful and moist than others I’ve tried. Thank you!!!

  • Valerie Estrada August 17, 2016, 10:12 AM

    Do you melt the choclate chips?

    • Courtney @ Neighborfood August 17, 2016, 10:14 AM

      No. They will get melty in the oven so you’ll just have little pockets of melty chips in the brownies..

  • sharon lee August 19, 2016, 5:46 PM

    these brownies look great! But could I use unsalted butter instead?

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