• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • NEW cookbook!
  • Recipes
  • Recipes By Category
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot – One Pan
    • Stewy slow-cooked things
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • RecipeTin Japan 🇯🇵
        • Korean
        • Modern Asian
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • 🎄Christmas
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Recipe collections
    • Cookbook recipes
  • My Food Bank
  • About
    • Me
    • RecipeTin Meals
    • My Cookbooks
      • Tonight (NEW!)
      • Dinner
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Collections Thanksgiving Recipes

Easy Chocolate Brownies – best ever, super fudgy!

By Nagi Maehashi
633 Comments
Share
  • Copy Link
  • E-mail
  • Facebook
  • WhatsApp
Published21 Mar '20 Updated26 Mar '25
Jump to
Recipe

What makes a good brownie? Using both cocoa AND melted chocolate, and butter instead of oil. What makes the BEST chocolate brownies in the world? Adding in a generous amount of dark chocolate chunks. Fudgy, as gooey as you want, and very, very chocolatey, this homemade brownie recipe is incredibly easy, made in one bowl, and incredibly forgiving!

Choose how gooey you want them, just follow the bake times and my “toothpick smearing” test. Brownies can be frozen for up to 3 months, but nothing quite compares to when they’re freshly made, and still slightly warm….

Homemade Chocolate Brownies

These homemade brownies are every chocoholics dream come true.

  • Need a chocolate fix urgently? These will be in the oven in 15 minutes flat (if not faster).

  • Hate washing up? Just one bowl to deal with here.

  • Like your brownies outrageously chocolatey, fudgy in the middle and the signature paper thin crackly top? This one delivers in spades.

  • Not such a confident cook? This recipe is astonishingly forgiving. Even if you overcook them, they might look cakey, but they still have that rich, fudgy mouthfeel. There’s just not enough flour in these to make them dry and overcooked!

And look ↓↓↓ Super fudgy yet you can actually pick it up, rather than scooping up gloops of raw batter!

Close up of hand holding super fudgy chocolate brownies

And that crinkly top we all know and love!

Overhead photo of brownies with crackly top

What makes a good brownie

The secret to a really great brownie is using both melted chocolate AND cocoa powder, plus butter instead of oil (because butter has way better flavour than oil). The combination of these plus minimal flour, just enough to make a barely-set batter, and brown sugar rather than white (for extra moisture and chewiness) is what will deliver that perfect rich, fudgy brownie you’ve been dreaming about.

And to make a killer brownie, stir through a generous amount of chocolate chunks. Not only will you get little pockets of gooey chocolate, it also makes the brownie extra fudgy because some of the chocolate melds in with the batter as it bakes!

What makes a good brownie - less flour, more butter and chocolate

Making homemade brownies

These dreamy brownies start by melting chocolate and butter together before whisking in eggs and vanilla. Then just mix in flour and coco powder, and lastly stir in the let’s-pretend-it’s-optional chocolate chunks. Scrape into lined pan and bake!

How brownies are made

How to tell when brownies are done

Stick a toothpick in the centre of the brownie, hold it for 2 seconds, then take it out.

  • super gooey – if there is a lot of smear on it (24 minutes bake time)

  • moist and fudgy (my favourite) – if the toothpick gets a brown strain and has some smear on it (28 minutes)

  • cakey (but still fudgy mouthfeel) – toothpick is clean with just a few crumbs (32 minutes). But still really moist (because this recipe only has 1/2 cup of flour in it, impossible not to be moist!).

Reduce cook time by 2 minutes if you opt not to use the extra chocolate stir ins.

How to tell when brownies are done - toothpick test

Fudgy, gooey brownies

The brownies in the photos and video are what I call “fudgy moist”. As in – super fudgy but not just a gloop of uncooked batter. You can pick it up with your hands rather than eating it with a spoon.

Hand picking up chocolate brownies

I have more elaborate brownies in my repertoire – such as these Outrageous Nutella Brownies (which certainly live up to their name!) and these Salted Caramel Stuffed Brownies (the caramel filling is creamy and set, like a soft fudge).

But this classic Chocolate Brownies recipe is the one I make most of the time. It’s my go-to because it’s everything I want in a brownie made with minimal fuss. The essential ingredients to make it super chocolatey, lovely and moist, and no unnecessary extras.

The other thing is that my brownie is sweet, but not tooth-achingly sweet. There are some brownie recipes out there that use almost double the sugar I do and they are far too sweet for me. The sugar in this recipe is just the right amount of sweet for me. No one has ever complained about my brownies not being sweet enough, that’s for sure! – Nagi x


Watch how to make it

 

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Stack of gooey chocolate brownies - the BEST brownies in the world!

Easy Chocolate Brownies

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 35 minutes mins
Sweets
South Western
4.97 from 231 votes
Servings9 – 16
Tap or hover to scale
Print
  • 189
Recipe video above. These are my "go to" brownies, the one I have been making for years that's super easy and outrageously chocolatey. The best fudgey chocolatey brownies made without fuss, in one bowl in 10 minutes. These are not the cakey kind, they're soft fudgey kind. Super rich and moist!

Ingredients

  • 200g / 14 tbsp unsalted butter (1 3/4 US sticks)
  • 200 g / 1 1/4 cups dark chocolate chips (7 oz) (Note 1)
  • 1 cup (175g) brown sugar , loosely packed
  • 3 eggs , lightly beaten
  • 1 tsp vanilla extract
  • 1/2 cup (75g) plain flour
  • 1/4 cup (30g) cocoa powder
  • Pinch of salt
  • 180g/6oz dark chocolate block/bar (optional) , chopped into chunks rather than shards, (bittersweet or semi-sweet, cooking chocolate) (Note 2)

Alternative stir in

  • 1.5 cups roughly chopped walnuts (or other nuts)
Prevent screen from sleeping

Instructions

  • Preheat oven to 180°C/350°F (160°C fan forced).
  • Spray a 20cm/8″ square tin with oil and line with baking/parchment paper with overhang (Note 2).
  • Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
  • Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
  • Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
  • Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
  • If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
  • Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

Recipe Notes:

1. Chocolate – Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate.
Also use cooking chocolate bars for the add in chunks (though eating chocolate will work here too, just that not all types/brands will melt so you get a smooth molten ooze like you see in the video)
2. Lining pan – Have overhang so you can lift the brownies out of the tin.
3. Baking measures – Cups, tbsp and tsp measures differ slightly in size between countries. For most recipes on my blog, the difference is not enough to make a difference, or the difference is relative and consistent across all ingredients in a recipe. Where the difference DOES matter, I specify the measurements for different countries, like I do for my Chewy Oatmeal Raisin cookies. For this recipe, it DOES NOT matter so you can use cups or weights per the recipe, no matter which country you are in. The only exception is Japan, please use the weight measures, not cups.
4. Storage – airtight container for 4 days, refrigerate only if it’s very hot. Or freeze for up to 3 months.
5. Nutrition per brownie, assuming 16 pieces, without extra chocolate stir through.

Nutrition Information:

Serving: 48gCalories: 212cal (11%)Carbohydrates: 21g (7%)Protein: 2.6g (5%)Fat: 14.5g (22%)Saturated Fat: 8.9g (56%)Cholesterol: 58mg (19%)Sodium: 98mg (4%)Potassium: 64mg (2%)Fiber: 0.5g (2%)Sugar: 15.5g (17%)Vitamin A: 350IU (7%)Calcium: 20mg (2%)Iron: 0.9mg (5%)
Keywords: best brownies, brownies recipe, chocolate brownies, easy brownies
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published August 2016. Updated with new photos and brand new video in 2020.

All things Brownies

Close up of stack of Caramel Brownies
Caramel Brownies
Close up of stack of Outrageous Nutella Brownies
Outrageous Nutella Brownies
Stack of Flourless Chocolate Brownies (gluten free) slices with milk and flowers in the background
Flourless Chocolate Brownies (gluten free)
A pile of Brownie Cookie Sandwiches with Peanut butter Frosting, with milk in background
Brownie Cookie Sandwich with Peanut Butter Frosting

And more irresistible bars and slices

Pile of Caramel Slice
Caramel Slice
Stack of Raspberry jam oat bars
Raspberry Jam Oat Bars
Easy Lemon Bars photo
Easy Lemon Bars
Fresh Strawberry Bars with a buttery biscuit base, topped with jam, fresh strawberries and a crumbly topping. No mixer, quick to make! www.recipetineats.com
Fresh Strawberry Bars
Super quick, 5 ingredient Peanut Butter Chocolate Bars - tastes like Peanut Butter Cups! recipetineats.com
Chocolate Peanut Butter Bars
Apple Crumble Bars with ice cream and salted caramel sauce being drizzled over
Apple Crumble Bars

Life of Dozer

Dozer hates being hugged. Don’t know why. I mean, what dog doesn’t like their face being squished like this in a chokehold grip?

Nagi gripping Dozer in chokehold grip

SaveSave

SaveSave

Previous Post
Rice Recipes – Outrageously delicious Rice MEALS for Dinner Tonight!
Next Post
Coronavirus Menu Plan 1 – Family Favourites

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




633 Comments

  1. Naomi says

    March 19, 2021 at 9:39 pm

    5 stars
    Nagi has done it again! 🤩 I love baking but have never managed to made successful brownies that look and taste good. This recipe was perfect! I love the way you write so clearly, and the photos and video are super helpful. You are my absolute go-to collection for online recipes! Love love love. Thank you!

    Reply
  2. Emma says

    March 5, 2021 at 10:41 pm

    Hi, my tin is 24cm, will that be okay?

    Reply
    • Nagi says

      March 6, 2021 at 1:15 pm

      Hi Emma, I would just increase the batter to 1.5 x the recipe listed to cater for a larger pan. Bake for 30 minutes and keep an eye on it for your desired “doneness” 🙂 N x

      Reply
  3. Heather says

    March 5, 2021 at 1:09 pm

    Hey Nagi, I am hoping to use this fudge recipe as a cake base with a flourless orange cake on top. But will it cut later or does this fudge have to be cut when warm? Any suggestions? I love cooking with all your recipes and have learnt so much during lockdown.

    Reply
    • Nagi says

      March 6, 2021 at 1:19 pm

      Hi Heather, these are quite fudgey and im positive won’t hold up well to something layered onto of it sorry! N x

      Reply
  4. Esta says

    March 3, 2021 at 5:46 pm

    Hi Nagi, I’ve made this several times successfully, but last night, just as I was finishing mixing in the choc chunks, the butter seemed to separate out (tranché, in French) and the whole lot of batter literally slid into the pan and hardly left a trace in the bowl. When I took it out of the oven, there were spoonfuls of butter bubbling on top and no crackly crust. It is delicious, but doesn’t hold together, must be eaten with a spoon. Where did I go wrong? Thanks for any insight.

    Reply
    • Ari says

      April 1, 2021 at 3:20 pm

      5 stars
      I love all of your recipes and the brownies are no exception just delicious! I would say they taste even better after being cooked and in the freezer. Thank you so much for sharing your expertise.

      Reply
    • Lyn says

      March 20, 2021 at 4:41 pm

      I had the same problem as Esta. Brownie tasted delicious but it didn’t hold. And while it was cooking, I too saw the top bubbling… I thought the same, too much mixing, butter too warm??

      Reply
    • Nagi says

      March 4, 2021 at 12:26 pm

      Oh no Esta, could you have possibly mismeasured by any chance? If there was too much butter it could have separated out as the ratio would be off. N x

      Reply
      • Esta says

        March 4, 2021 at 5:21 pm

        Hi Nagi, thanks for your quick answer… I don’t think so, I weighed everything, and like I said, I’ve already made this recipe before and love it. Maybe I mixed too much? Not enough? Butter/choc mix too warm? No biggie, it was still delicious and people didn’t understand when I said it was a fail… it’s already all eaten 🤣! I was just telling my husband that I love your recipes because they never go wrong, so it must be me. Now my analytical brain will just have to make it again and again until I understand!

        Reply
  5. Karmela Batchelor says

    February 26, 2021 at 1:57 am

    Hi, I’ve made this recipe several times now and absolutely love it! We use gluten free flour and prefer half dark half milk chocolate but it’s still delicious. It’s super easy one pot recipe. Just the way I like it. And, with two children being homeschooled during lockdown (England) there is no washing up to do – they lick the pots clean. T😉👍

    Reply
  6. Jill Cameron says

    February 17, 2021 at 6:52 am

    5 stars
    Hi Nagi,
    We love these brownies and I follow so many of your recipes – love them all. I notice on my fave crunchy peanut butter jar it states bake into brownies. Could I do this? And if so, at what stage of the recipe should we add this, and how much?

    Jill (from Scotland)

    Reply
  7. Estelle Morgan says

    February 15, 2021 at 4:38 pm

    Hi…these look fabulous! It will be my first time making brownies but I only have a 9×9 tin…do I have to adapt the recipe at all for extra mixture?

    Reply
    • Nagi says

      February 15, 2021 at 7:00 pm

      Hi Estelle, you can use this size, the brownies will be slightly less thick 🙂 N x

      Reply
  8. Samantha Fernandes says

    February 11, 2021 at 3:53 am

    5 stars
    Hello dear Nagi,
    I tried this recipe and it was simply yummy 😋 my family enjoyed it. Thank you so much❤️

    Reply
  9. Shelly willis says

    February 8, 2021 at 4:16 am

    Just made these, so delicious 😋 can I change the chocolate used to milk ?

    Reply
    • Nagi says

      February 8, 2021 at 2:16 pm

      Hi Shelly, I would find milk chocolate far too sweet here but you can if you like! N x

      Reply
      • Shelly willis says

        February 15, 2021 at 2:56 am

        Thanks, I have just made again with milk chocolate 🍫 omg it’s amazing…thanks for your brilliant recipes x

        Reply
        • Louise says

          February 19, 2021 at 9:13 am

          Ive made these twice now. This first time I followed the recipe and the second time I used milk chocolate to melt with the butter and dark chocolate for the stir in chunks and definitely preferred it that way. Both ways were definitely delicious but I found using all dark chocolate made them a little too rich for me.

          Reply
  10. Natalie says

    February 7, 2021 at 1:48 pm

    I’ve made these a few times now, cooking for 24 minutes is perfect for a lunchbox treat that lasts! I did cut the sugar to 120g and it was just as delicious (kid sweet tooth approved!). Thank you for another wonderful and quick recipe!

    Reply
  11. Kerry Stevens says

    February 5, 2021 at 3:00 am

    5 stars
    was looking for a easy brownie recipe for my husbands work meeting, found yours, so easy to cook and tastes so good as well

    Reply
  12. Tasha says

    February 3, 2021 at 11:25 pm

    Hi Nagi I made this recipe twice. I nearly broke my arms trying to mix it both times. What am I doing wrong? I ended up just putting it in oven with many lumps. I
    Measured everything both times and followed steps exactly

    Reply
    • Nagi says

      February 4, 2021 at 7:44 pm

      Hi Tasha, are your eggs cold? That will seize the melted chocolate mix and make it hard to stir! N x

      Reply
  13. Ellese says

    February 1, 2021 at 9:22 pm

    Hi Nagi, this recipe looks great! If I’m going to make a half batch in a tin half the size, do I need to reduce the cooking time or keep it the same?
    Thanks!

    Reply
    • Nagi says

      February 2, 2021 at 8:18 pm

      Hi Ellese, yes you’ll need to reduce the cook time, I would just keep an eye on it and pull it out once just set. N x

      Reply
  14. Kaye says

    January 31, 2021 at 1:41 pm

    Hi Nagi,
    Thanks for all your great recipes and for taking your time to help an very adverage cook out.
    I have a friend coming to stay and wanted to make your easy choc brownies as they always work out beautifully. Can I substitute almond meal for the plain flour and if so how much?
    Thanks for your help!
    Kaye

    Reply
  15. Mashy says

    January 28, 2021 at 4:48 pm

    No other words. Just LOVE..

    Reply
    • Nagi says

      January 29, 2021 at 2:02 pm

      Thanks so much Mashy!! N x

      Reply
  16. Gen says

    January 24, 2021 at 12:12 pm

    5 stars
    Used this brownie recipe for the first time the other day and definitely a huge hit in my family. Very fudgy, chocolaty yummyness! Replace the cocoa with cacao and worked perfectly. The only problem is they were devoured so I now need to make more!

    Reply
  17. Ashleigh says

    January 20, 2021 at 4:31 pm

    I have a Gluten Free friend who I would love to make these for. Can I use gluten free flour instead and will it still work?

    Reply
    • Nagi says

      January 21, 2021 at 4:57 pm

      They will love these: https://salesdock.info/brownies-fudgey-easy-gluten-free/%3C/a%3E N x

      Reply
  18. Tola says

    January 17, 2021 at 4:32 am

    Hi Nagi,

    Can I use salted butter insteadbif unsalted?

    Reply
  19. Elle says

    January 10, 2021 at 7:36 pm

    There are no words as to how perfect these brownies are. Beyond perfection. Super easy, tasty and moreish – thank you again Nagi! I will never need another brownie recipe again!

    Reply
    • Nagi says

      January 11, 2021 at 1:58 pm

      Wahoo! I’m so glad you love them Elle! N x

      Reply
  20. Fiona says

    January 10, 2021 at 1:37 pm

    5 stars
    I have made this at least a dozen times and it never fails. One day I realised I had no cocoa so I subbed drinking chocolate powder, and it worked a charm hahaha!!! I’ve modified today’s batch to be white choc cranberry Blondies, and I only have the confidence to mix it up so much because your base recipe is perfection!! Thanks Nagi xoxo

    Reply
Newer Comments
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2025
  • Privacy Policy & Terms
Site Credits
Maintained by Human Made Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!