Easy One Bowl Fudgy Cocoa Brownies
I bake a lot, and I keep coming back to this recipe because it does exactly what brownies should: deep chocolate flavor, a fudgy center, and a glossy top that snaps when you slice through it. It’s simple to pull together, only a handful of pantry ingredients, and it all happens in one mixing bowl. No mixer. No fuss. Just chocolatey comfort ready in about half an hour from start to finish.
If you’re short on time or kitchen energy, these brownies are forgiving. They’re also a great base for small customizations—add chopped chocolate, chips, or nuts. The technique matters more than bells and whistles: melt the fat, dissolve the sugar, fold gently, and don’t overbake. Follow that, and you’ll have reliably fudgy results.
This page gives the recipe, exact steps, ingredient notes, gear suggestions, troubleshooting tips, and answers to the questions I get asked most often. Read the essentials, then jump to the instructions when you’re ready to bake.
The Essentials
What you need to know at a glance: this is a one-bowl recipe, baked at 350°F in an 8×8″ square pan or a 9×5″ loaf pan. The batter is quick—melt the fat, whisk sugar and cocoa into it, add eggs and vanilla, fold in a small amount of flour and a pinch of salt, toss in your add-ins, and bake for roughly 20 minutes. Let the brownies cool completely before cutting so they set up properly.
Yield and texture: the recipe directs you to cut into 9 large squares or 16 small squares. Because the crumb is dense and fudgy rather than cakey, patience is rewarded: cooling fully in the pan gives the cleanest slices.
Ingredients
- 1/2 cup butter, or oil — provides the fat that gives fudgy texture and glossy top; use butter for flavor, neutral oil if that’s what you have.
- 1 cup sugar, see note — sweetens and helps with the shiny crust when dissolved properly; regular granulated sugar is assumed.
- 1/2 cup unsweetened cocoa, preferably, dutch processed — the main chocolate flavor; dutch-processed gives a deeper, smoother taste, but natural cocoa will work in a pinch.
- 2 large eggs — bind the batter and contribute to the fudgy structure.
- 1 teaspoon vanilla — enhances the chocolate flavor.
- 1/4 cup flour — a very small amount keeps these brownies dense and fudgy rather than cakey.
- 1/4 tsp salt, leave out if using salted butter — balances sweetness and brightens chocolate; omit when using salted butter as directed.
- 1/2 cup favorite adds-ins, (chopped dark chocolate, chocolate chips or walnut) — optional texture and flavor: use any combination you like, but keep total around 1/2 cup so batter consistency stays right.
One Bowl Fudgy Cocoa Brownies, Made Easy
- Preheat oven to 350°F. Grease an 8×8″ square pan or a 9×5″ loaf pan, or line it with parchment or foil; set aside.
- In a large microwave-safe mixing bowl add 1/2 cup butter (or oil). Microwave for about 1 minute or until completely melted.
- Add 1 cup sugar and 1/2 cup unsweetened cocoa to the melted butter and whisk vigorously for at least 1 minute, until the sugar has dissolved and the mixture is smooth.
- Add the 2 large eggs one at a time, mixing briefly after each addition. Add 1 teaspoon vanilla, then whisk for at least 1 minute more until the batter is well combined and glossy.
- Stir in 1/4 cup flour and 1/4 teaspoon salt (omit the salt if you used salted butter) until the flour is fully incorporated. Be careful not to overmix.
- Fold in 1/2 cup favorite add-ins (chopped dark chocolate, chocolate chips, or walnuts).
- Spread the batter evenly in the prepared pan and bake at 350°F for approximately 20 minutes, or until the center is slightly set. Do not overbake.
- Cool completely in the pan, then cut into 9 large squares or 16 small squares.
Why This Recipe Is Reliable
There are three reasons this formula works consistently: proportion, technique, and timing. The small amount of flour relative to eggs and fat makes the crumb dense and fudgy. Melting the fat first, then whisking in sugar and cocoa, ensures the sugar dissolves and the cocoa is evenly hydrated—this contributes to the glossy top and even texture. Finally, the short baking time prevents drying out; watch for the center to be slightly set rather than fully dry.
It’s also forgiving because it’s built around a simple method: melt, mix, bake. You don’t need a stand mixer or precise folding technique. As long as you don’t overmix after adding the flour and don’t overbake, you’ll end up with tender, chocolatey brownies every time.
Budget & Availability Swaps
- Butter or oil: the recipe already allows either. Butter gives richer flavor; a neutral oil works if butter isn’t available.
- Cocoa: the recipe prefers Dutch-processed, but natural unsweetened cocoa is an acceptable swap if that’s what you have.
- Add-ins: stick to the 1/2 cup guideline. Chocolate chips, chopped chocolate, or nuts are all listed in the recipe and keep costs flexible depending on what’s on hand.
- Salt: omit the 1/4 tsp if you used salted butter as the instructions note.
Gear Up: What to Grab
- 1 large microwave-safe mixing bowl — for melting and mixing in one vessel.
- Measuring cups and spoons — accurate measuring matters, especially for the small flour amount.
- Whisk and spatula — whisk to dissolve sugar, spatula to fold in flour and add-ins.
- 8×8″ square pan or 9×5″ loaf pan — either is specified in the recipe.
- Parchment or foil (optional) — lines the pan for easy removal and cleaner cutting.
- Oven set to 350°F — reliable, even heat is key; an oven thermometer is handy if your oven runs hot or cold.
Steer Clear of These
- Overbaking — the single biggest culprit for dry brownies. Remove when the center is just slightly set.
- Skipping the sugar dissolve step — whisking sugar into the melted fat with cocoa until smooth helps create that shiny crust and better texture.
- Overmixing after flour goes in — mix until just combined to avoid incorporating too much air and creating a cakier result.
- Using too many add-ins — keep total add-ins around 1/2 cup so batter doesn’t become overly dense or uneven.
- Cutting too soon — cooling completely in the pan prevents the brownies from falling apart when sliced.
Make It Your Way
Keep variants simple and within the structure of the recipe. The directions already name a few add-ins—chopped dark chocolate, chocolate chips, or walnuts. Swap or combine those in the 1/2 cup total to match your mood: all chocolate for extra richness, or a mix of chips and nuts for texture. If you prefer, press some extra chips on top just before baking for a glossy, melty hat.
For a slightly different finish, use browned butter for a nutty background if you want deeper flavor (still use the same 1/2 cup measurement). If you choose oil instead, pick a neutral one so the chocolate flavor remains front and center.
Pro Tips & Notes
- Microwave time varies — the instruction says “about 1 minute.” Watch carefully; you want the butter fully melted but not boiling.
- Whisking the sugar and cocoa into the melted fat for at least a minute is intentional. It helps dissolve the sugar and avoids a grainy top.
- When adding eggs, mix briefly after each so they incorporate smoothly and the batter becomes glossy.
- Measure flour properly — spoon it into the cup and level it off rather than scooping directly with the cup, which can pack too much flour in.
- If using salted butter, leave out the 1/4 tsp salt as the ingredient note instructs.
- Cooling completely in the pan is not optional for clean squares; fudgy brownies need time to set.
Storing, Freezing & Reheating
Store fully cooled brownies in an airtight container at room temperature for several days. If you prefer firmer slices, refrigerate them; bring to room temperature or warm briefly before serving. For longer storage, wrap portions tightly and freeze for up to a few months—thaw at room temperature or microwave for a few seconds until just soft. Reheat individual squares briefly in the microwave (5–10 seconds) or warm in a low oven if you like them warm with soft chocolate chips.
Common Qs About One Bowl Fudgy Cocoa Brownies
- Can I use oil instead of butter? Yes. The recipe explicitly allows butter or oil. Butter adds flavor; oil keeps the process quick and can make the brownies slightly more tender.
- How do I know when they’re done? The directions say bake until the center is slightly set. Look for a glossy top with tiny cracks and a center that no longer looks liquid. A toothpick will come out with a few moist crumbs, not wet batter.
- Why is the sugar whisked into the melted butter and cocoa? Whisking helps dissolve the sugar and hydrate the cocoa, which improves the texture and helps form the shiny top.
- Can I double the recipe? You can, but bake in an appropriately larger pan and adjust time. Watch closely—thicker batters take longer and the “slightly set” cue remains your best guide.
- Why does the recipe use only 1/4 cup flour? The small flour amount keeps the brownies fudgy rather than cakey. Increasing flour will change the texture significantly.
Let’s Eat
These brownies are unfussy and dependable: rich cocoa, a glossy top, and a dense, fudgy interior. Cut into 9 large squares for sharing or 16 smaller bites for snacking. If you want a quick finishing touch, press a few extra chocolate chips on top before baking or fold in bittersweet chunks for pockets of melty chocolate. Serve plain, serve with a glass of milk, or warm one for a quick dessert.
Bake once and you’ll see why I reach for this one-bowl method again and again. It’s fast, forgiving, and pure chocolate comfort.
Easy One Bowl Fudgy Cocoa Brownies
Ingredients
Ingredients
- 1/2 cupbutter or oil
- 1 cupsugar see note
- 1/2 cupunsweetened cocoa preferably, dutch processed
- 2 large eggs
- 1 teaspoonvanilla
- 1/4 cupflour
- 1/4 tspsalt leave out if using salted butter
- 1/2 cupfavorite adds-ins (chopped dark chocolate, chocolate chips or walnut)
Instructions
Instructions
- Preheat oven to 350°F. Grease an 8x8" square pan or a 9x5" loaf pan, or line it with parchment or foil; set aside.
- In a large microwave-safe mixing bowl add 1/2 cup butter (or oil). Microwave for about 1 minute or until completely melted.
- Add 1 cup sugar and 1/2 cup unsweetened cocoa to the melted butter and whisk vigorously for at least 1 minute, until the sugar has dissolved and the mixture is smooth.
- Add the 2 large eggs one at a time, mixing briefly after each addition. Add 1 teaspoon vanilla, then whisk for at least 1 minute more until the batter is well combined and glossy.
- Stir in 1/4 cup flour and 1/4 teaspoon salt (omit the salt if you used salted butter) until the flour is fully incorporated. Be careful not to overmix.
- Fold in 1/2 cup favorite add-ins (chopped dark chocolate, chocolate chips, or walnuts).
- Spread the batter evenly in the prepared pan and bake at 350°F for approximately 20 minutes, or until the center is slightly set. Do not overbake.
- Cool completely in the pan, then cut into 9 large squares or 16 small squares.
Equipment
- Equipment
- Mixing Bowls
- Cocoa Powder
- 8x8-inch Pan
- large microwave-safe bowl
- Whisk
- Parchment Paper
- Tin foil
Notes
For EXTRA gooey brownies:
Add 1 tablespoon oil of choice to the batter along with the butter.
For espresso flavor
: add 1 teaspoon of instant coffee or espresso powder to boost the chocolate flavor.
Doubling the recipe:
This recipe also doubles well in a 9x13 pan or 9x9 pan, add 5-7 minutes of baking time. To double, adjust the serving size above to 32.
The sweetness:
The recipe calls for 1 cup of sugar; feel free to use between 3/4 cup - 1 1/4 cup depending on your personal preference!
Don't over-bake.
Be sure to bake these brownies for no more than 20-25 minutes. Overbaking the brownies will make them dry and cakey.
The serving size:
we cut the brownies into 16 small brownies and the serving size is per brownie. To cut into larger brownies, cut into 9 large pieces.
