Name: Easy One Bowl Fudgy Cocoa Brownies Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup butter or oil; 1 cup sugar; 1/2 cup unsweetened cocoa powder, preferably Dutch processed; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup all-purpose flour; 1/4 teaspoon salt (omit if using salted butter); 1/2 cup favorite add-ins (chopped dark chocolate, chocolate chips, walnuts, raisins, or nuts)

There’s something utterly comforting about a rich, fudgy brownie that melts in your mouth—and that’s exactly what you get with this Easy One Bowl Fudgy Cocoa Brownies Recipe. It’s a no-fuss, quick way to satisfy your chocolate cravings without all the usual mess, making it a go-to treat for any day of the week.

The image shows a stack of four thick chocolate brownies placed on a light brown paper surface. Each brownie layer is dark brown with a moist, rich texture and visible melted chocolate chunks spread unevenly inside. The top surface of each brownie has a shiny, slightly cracked crust. The background is a soft, blurred dark gray, and the bottom surface is a white marbled texture, adding a clean contrast to the dark brownies. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy One Bowl Fudgy Cocoa Brownies Recipe
Top Tip
How to Serve Easy One Bowl Fudgy Cocoa Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy One Bowl Fudgy Cocoa Brownies Recipe

Why You'll Love This Recipe

Honestly, this brownie recipe feels like a secret weapon I always come back to when I want something chocolaty, cozy, and quick. It’s all about fuss-free prep and that perfect fudgy texture that’s hard to beat.

One Bowl Wonder: You mix it all up in just one bowl—minimal mess equals maximum joy.
Fudgy, Not Cakey: The secret is in the cocoa and baking time, delivering that rich, dense bite every time.
Super Customizable: Toss in nuts, chocolate chips, or any mix-ins you love to make it your own.
Quick to Bake: Ready in about 25 minutes, making it perfect for when you want something sweet stat.

A close-up image of a dark brown brownie held between two woman's hands, showing a cracked and crisp top layer with a soft and moist inside that is melting slightly, revealing rich, gooey chocolate texture with a few visible chocolate bits inside. The background is blurred but shows more brownies with similar texture on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because the ingredients are simple but chosen carefully to bring out ultimate fudginess and flavor. Using unsweetened cocoa powder, preferably Dutch-processed, really deepens that chocolate flavor without the bitterness.

Flat lay of rich unsweetened dutch-processed cocoa powder in a small mound, glossy melted butter pooling beside it, a heap of granulated sugar sparkling softly, two large raw eggs with smooth shells, pale vanilla beans placed delicately, a neat pile of all-purpose flour, scattered dark chocolate chunks and shiny chocolate chips, and a handful of chopped walnuts, all beautifully arranged with natural light highlighting their textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Butter (or oil): Butter adds richness and flavor, but oil can make the brownies extra moist and gooey.
Sugar: Sweetness balances the cocoa, and you can adjust it to taste between ¾ cup to 1¼ cups.
Unsweetened cocoa powder: This is the star for that chocolate punch; Dutch-processed gives a smoother, less acidic flavor.
Eggs: They bind the batter and add to the fudgy texture—be sure to whisk them well.
Vanilla extract: A touch of vanilla brings out the chocolate notes beautifully.
Flour: Just enough to hold everything together without making the brownies cakey—don’t overmix!
Salt: Enhances flavor; if you use salted butter, you can skip extra salt.
Add-ins (optional): Chopped chocolate, walnuts, or chips add texture and bursts of flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love trying little tweaks with this recipe to keep things interesting. Once, I added a teaspoon of espresso powder and it took the chocolate flavor to a whole new level. You should also experiment with your favorite nuts or even swirl in peanut butter for a richer experience.

Extra Gooey: Adding a tablespoon of oil along with the butter makes these brownies unbelievably moist—my favorite secret!
Nut-free: Easily leave out nuts and swap in more chocolate chips if you prefer a purely chocolaty brownie.
Double Batch: This recipe doubles perfectly and fits right into a 9x13 pan—just add some extra minutes for baking.

Step-by-Step: How I Make Easy One Bowl Fudgy Cocoa Brownies Recipe

Step 1: Melt and Mix the Chocolate Base

Start by melting your butter in a large microwave-safe bowl—one minute usually does the trick. Then whisk in the sugar and cocoa powder vigorously for at least a minute. This extra whisking helps dissolve the sugar so your brownies won’t have any grainy texture.

Step 2: Whisk in Eggs and Vanilla

Add eggs one at a time, whisking well after each addition, then stir in the vanilla. I always whisk this for at least a minute to make the batter shiny and smooth—it really helps everything blend nicely.

Step 3: Fold in Flour and Salt

Sprinkle in the flour and salt and gently stir until combined. Here’s the trick: do NOT overmix. Overmixing can lead to cakey brownies, and we want fudgy ones! Just mix until the flour disappears.

Step 4: Add Your Favorite Mix-ins (Optional)

Now’s the time to fold in your favorite add-ins like chopped dark chocolate, walnuts, or chocolate chips—about half a cup works great. I sometimes throw in a handful of walnuts for a little crunch, but chocolate chips are a fail-safe classic.

Step 5: Bake to Perfection

Pour the batter into your greased or parchment-lined pan and bake at 350°F for about 20 minutes. Watch the center carefully—it should look set but still slightly soft. I learned the hard way that overbaking means dry brownies, so timing is everything.

Step 6: Cool Completely and Cut

Give the brownies ample time to cool completely in the pan before cutting. This helps them set up and makes for clean, perfect squares. I usually cut mine into 16 small pieces for sharing or snacking.

Top Tip

From countless batches, here are the tips that’ve turned my brownies from good to downright crave-worthy every time.

Use Dutch-Processed Cocoa: It really smooths out flavor and makes the chocolate richer and less bitter.
Don’t Skip Whisking Sugar Well: This step ensures no graininess and a silky brownie batter.
Watch Your Bake Time Closely: I set my timer for 18 minutes and then check every couple of minutes to avoid overbaking.
Cool Fully Before Cutting: Patience here is key—it stops brownies from crumbling and makes slicing neat.

How to Serve Easy One Bowl Fudgy Cocoa Brownies Recipe

fudgy cocoa brownies - Serving Suggestion

Garnishes

I like keeping it simple—maybe dust a little powdered sugar or add a scoop of vanilla ice cream when serving these brownies warm. For a touch of elegance, a drizzle of caramel or some fresh berries on the side work wonders.

Side Dishes

Pair these brownies with a cup of coffee or a glass of cold milk—it’s a classic for a reason! For parties, I like serving them alongside fresh fruit or a light yogurt mousse to balance the richness.

Creative Ways to Present

For birthdays or get-togethers, I’ve layered these brownies in clear glasses with whipped cream and berries for little brownie parfaits. They make a stunning (and delicious) dessert that’s easy to customize.

Make Ahead and Storage

Storing Leftovers

I keep leftover brownies in an airtight container at room temperature for up to 3 days. Wrapping them tightly helps preserve their fudgy texture without drying out.

Freezing

These brownies freeze beautifully! I cut them before freezing, then layer parchment paper between to prevent sticking. Just thaw at room temp for a couple of hours before enjoying.

Reheating

When I reheat leftovers, I pop a square in the microwave for about 15 seconds—warm, melty, and just as delicious as fresh out of the oven.

Frequently Asked Questions:

Can I use oil instead of butter in this recipe?

Absolutely! Oil works well here and can make the brownies even more moist and fudgy. It’s a great option if you want a dairy-free version or a slightly different texture.

How do I know when the brownies are done baking?

Look for the center to be set but still soft and slightly shiny. You don’t want to overbake—no cracks or dry edges. If you gently shake the pan, the batter should jiggle a bit but not be liquidy.

Can I add mix-ins to the brownies?

Yes! Adding chopped nuts, chocolate chips, or even dried fruit is a great way to personalize these brownies. Just fold them in at the end of mixing the batter.

Can I double this recipe for a bigger batch?

Definitely! This recipe doubles nicely and fits well in a 9x13 or 9x9 pan. Just remember to increase the baking time by about 5–7 minutes and check for doneness carefully.

Final Thoughts

This Easy One Bowl Fudgy Cocoa Brownies Recipe holds a special place in my kitchen because it’s reliable, delightful, and quick—perfect for when you want that homemade chocolate fix without pulling out every bowl and tool you own. I really hope you’ll give it a try and find as much joy in baking (and eating!) it as I do.