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, or walnuts)

There's something so satisfying about digging into a batch of fudgy, chocolatey brownies straight from the oven. That's exactly why I love sharing this Easy One Bowl Fudgy Cocoa Brownies Recipe — it’s simple, fast, and delivers total brownie bliss without any fuss.

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

I’m pretty picky when it comes to brownies, but this recipe hits every mark — fudgy, deeply chocolatey, and quick enough for even my busiest days. Let me tell you what makes it stand out.

Minimal mess: Just one bowl and a whisk—no extra dishes to dread afterwards.
Quick prep: Ready in under 30 minutes, perfect for those spontaneous chocolate cravings.
Customizable: Toss in nuts, chocolate chips, or whatever you love without changing the base recipe.
Perfectly fudgy: Not cakey, not dry—just that heavenly rich texture we all want in brownies.

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

The beauty of this Easy One Bowl Fudgy Cocoa Brownies Recipe is in its simple ingredients, each bringing something special to the table. Using just a handful means you can likely make these brownies today without a special trip to the store!

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: Gives richness and moistness; I often use salted butter but unsalted works great too.
Sugar: Sweetens and keeps the brownie fudgy; I recommend starting with a full cup but you can adjust.
Unsweetened Cocoa Powder: This recipe shines with Dutch-processed for a deeper chocolate flavor.
Eggs: Bind everything while adding structure and moisture.
Vanilla Extract: Just a splash elevates all those chocolate notes.
Flour: A small amount keeps the brownies dense but not cakey.
Salt: Enhances the cocoa’s flavor; if you use salted butter, you can skip it.
Add-ins: Chocolate chips, walnuts, or your favorite mix-ins add textural interest and extra 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

One of my favorite parts about this Easy One Bowl Fudgy Cocoa Brownies Recipe is how easy it is to make these brownies your own. I love tinkering with flavors or mix-ins to keep things interesting — you’ll definitely enjoy making it yours too.

Variation: For an extra fudgy experience, I add a tablespoon of coconut oil with the butter. It adds moisture and a subtle chewy texture that’s irresistible.
Gluten-Free: I’ve swapped the flour for almond flour a few times; results are deliciously fudgy with a slight nutty undertone.
Flavor Boost: A teaspoon of instant espresso powder works wonders at deepening the chocolate notes — don’t skip this if you’re a coffee fan.

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

Step 1: Prep and Melt Butter

Start by preheating your oven to 350°F and greasing an 8x8-inch pan or lining it with parchment paper — this step saves you headaches later. Then, melt your butter in a large microwave-safe bowl. About 1 minute usually does it for me, but keep an eye so it doesn’t scorch.

Step 2: Mix Sugar and Cocoa Powder

Now, add your sugar and the unsweetened cocoa powder to the melted butter and whisk vigorously. This step might sound odd, but whisking well helps dissolve the sugar a bit and brings that glossy, rich batter texture we’re going for.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract. Whisk for about a minute until the mixture looks smooth and shiny — this is a sign everything’s well combined, giving your brownies a lovely texture when baked.

Step 4: Fold in Flour and Salt

Sprinkle in the flour and salt, then gently stir just until you don’t see any dry flour patches. Don’t overmix here — the batter should still be thick and shiny. Remember, overworked batter can lead to cakey brownies, and that’s not what we want!

Step 5: Add Your Favorite Mix-Ins

Here’s where you get to have some fun: fold in chocolate chips, nuts, or anything else your heart desires. I love a combo of chopped dark chocolate and walnuts for a bit of crunch and melty pockets of chocolate.

Step 6: Bake and Cool

Spread the batter evenly in your prepared pan and pop it into the oven for about 20 minutes. Keep a close eye near the end: the center should be set but still a bit soft. Overbaking is the enemy here — you want moist, fudgy brownies, not dry squares!

Top Tip

After making these brownies countless times, I’ve learned a few tricks that really improve the final result and save you time.

Microwave Butter Gently: Melt butter in 30-second increments if you’re not sure — this keeps it from burning and turning bitter.
Don’t Overmix: Stop stirring once the flour disappears to avoid cakey brownies.
Watch Your Oven: Ovens vary, so start checking brownies at 18 minutes to make sure they don’t dry out.
Cool Completely: Let brownies cool fully before cutting to avoid crumbly pieces.

How to Serve Easy One Bowl Fudgy Cocoa Brownies Recipe

Fudgy Cocoa Brownies - Serving Suggestion

Garnishes

I usually serve these brownies just as they are, but if I want to jazz things up for company, I sprinkle a bit of flaky sea salt on top after baking or a dusting of powdered sugar. Fresh berries on the side add a lovely, bright contrast to the chocolate.

Side Dishes

Easy vanilla ice cream is my go-to pairing. The cold creaminess balances the fudgy richness perfectly. A cup of strong coffee or a rich latte also elevates the experience for an ultimate indulgent treat.

Creative Ways to Present

For birthdays or holidays, I like to cut the brownies into small bite-sized squares and arrange them on a pretty platter with nuts and fresh strawberries scattered around. Sometimes I drizzle warm caramel or chocolate sauce lightly on top for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I store leftover brownies in an airtight container at room temperature, and they remain fudgy and delicious for about 3 days. I find refrigeration makes them a bit too firm, but if you prefer, just bring them back to room temp before serving.

Freezing

These brownies freeze beautifully! I wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag. When I want a treat, I let them thaw overnight in the fridge or at room temperature for a few hours.

Reheating

To warm them up, I pop brownies in the microwave for 10-15 seconds or heat in a low oven for about 5 minutes. This revives the fudginess and makes them taste freshly baked.

Frequently Asked Questions:

Can I use oil instead of butter in this recipe?

Yes! You can substitute an equal amount of a neutral-flavored oil like vegetable or canola oil for the butter. It will slightly change the texture, making the brownies even fudgier and a bit softer.

How do I know when the brownies are done?

Look for a slightly set center that still jiggles a little when you shake the pan gently. The edges may look firmer and starting to pull away from the pan. Avoid baking until fully firm or toothpick dry for fudgy brownies.

Can I double this recipe?

Absolutely! The recipe doubles nicely in a 9x13 or 9x9 pan. Just extend baking time by 5-7 minutes and check often. You’ll get about 32 servings if you cut them smaller.

What causes brownies to become cakey instead of fudgy?

Usually it’s overmixing the batter or using too much flour. In this recipe, gently folding flour in just until combined and not overbaking will keep your brownies fudgy and dense.

Final Thoughts

This Easy One Bowl Fudgy Cocoa Brownies Recipe truly feels like a hug in dessert form — it’s straightforward enough for even the busiest day but special enough to impress anyone. I can’t wait for you to try it and share it with your people, just like I do. Happy baking!