These from scratch fudgy Brownies will be your new go-to brownie recipe. Rich and decadent, with a shiny, crackly surface. Plus only one-bowl and 5 minutes of prep needed!
If a cookie, donut, piece of cake, or fudgy brownie were sitting in front of my daughter, she will always choose the brownie. She’ll want the others, but if having to choose, the brownie wins. Every time. Moist, chocolaty, handheld…what’s not to love? And since these only require one bowl and five minutes of prep, I love them, too!
Brownies From Scratch
Do we all really need another brownie recipe? Well, maybe not just any brownie recipe, but you definitely need this one!
There are so many brownie recipes out there, but they’re not all created equal, for sure. Some use butter, some use oil. Some are flat, some thick. Some cakey and some fudgy. I am 100% in the fudgy camp. If I wanted cakey, I would, well, make a chocolate cake.
I’m not opposed to boxed brownie mix, but when you have such an easy from-scratch recipe that only requires one bowl AND tastes so much better, why wouldn’t you use it instead?
How to Make Brownies From Scratch
If you want fudgy brownies from scratch, here’s what you need to know:
- All-purpose flour verses cocoa powder – The more all-purpose flour you use in brownies, the more cake-like they will be in texture and taste. Cocoa powder takes the place of some flour, which creates a more dense and fudgy crumb. Plus, cocoa powder actually provides a deeper chocolate flavor.
- Oil verses butter – Butter helps batter rise and also gives baked goods a caramelized, nutty flavor – I love both of these components in my cookies…but not in my brownies. So I prefer oil. Oil renders denser, fudge-like brownies and also doesn’t detract from the chocolate flavor.
- A lot of eggs – Eggs are a key ingredient in brownies; they provide structure, binding, and tenderness. I use five eggs in this recipe, which is another reason these brownies are so moist and fudgy.
Can I cut back on the amount of sugar?
This brownie recipe calls for two cups of sugar, which might sound like a lot, but this recipe also uses unsweetened cocoa powder, as opposed to milk chocolate, so where you’re gaining extra sugar in one place, you’re decreasing it in another. Balance. Sugar isn’t just about sweetness, either; it creates a softer middle because it liquifies as the brownies bake. For this particular recipe, use the full two cups if you want optimal results.
Can I omit the nuts?
Yes. I love walnuts in our brownies for a little added crunch, balancing out all that awesome fudginess. They also add another layer of flavor. But if you don’t like walnuts, or if you’re concerned about nut allergies, simply omit them. It won’t ruin the recipe.
Storing Fudge Brownies
Leftovers: These brownies should be eaten within two days. They’re best kept stored in an airtight container at room temperature. To extend their life, you can freeze them.
How to freeze brownies: After cutting them, wrap each square individually in plastic wrap, then transfer to an airtight container or resealable freezer-safe plastic bag for up to 2 months. When ready to thaw, allow them to come to room temperature before unwrapping to prevent them from drying out.
Brownies From Scratch Video
The only thing that makes these fudgy brownies better is if you topped them with a scoop of vanilla ice cream!
Now, don’t you want a brownie?
Other Dessert Bar Recipes we love
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
One-Bowl Fudgy Brownies from scratch
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cups unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon kosher salt
- 5 large eggs
- 1 cups vegetable oil
- 1/3 cup chopped walnuts
- 1/2 cup milk chocolate chips , divided
Instructions
- Preheat oven to 350 degrees F. Coat a 9×13 pan with nonstick cooking spray; set aside.
- In a large bowl, whisk together the flour, cocoa powder, sugar, salt, eggs, and oil. Fold in the walnuts and 1/4 cup of the chocolate chips until combined.
- Spread batter evenly into the prepared pan. Sprinkle remaining 1/4 cup of chocolate chips over the top.
- Bake for 23-25 minutes or until a toothpick inserted comes out almost clean.
- Let cool completely.
- Cut into squares and enjoy!
Video
Notes
- The walnuts give these brownies a little added crunch and lend balance to all that awesome fudginess. They also add another layer of flavor. But if you don’t like walnuts, or if you’re concerned about nut allergies, simply omit them. It won’t ruin the recipe.
- For this particular recipe, use the full two cups of sugar if you want optimal results. Sugar isn’t just about sweetness; it creates a softer middle because it liquifies as the brownies bake.
- These brownies should be eaten within two days. They’re best kept stored in an airtight container at room temperature. To extend their life, you can freeze them. After cutting them, wrap each square individually in plastic wrap, then transfer to an airtight container or resealable freezer-safe plastic bag for up to 2 months. When ready to thaw, allow them to come to room temperature before unwrapping to prevent them from drying out.
Nutrition
Other Notes
I only have a 10″ cast iron skillet so I’ll have to adjust the time. I’m wondering about the 5 eggs, will it make them cakey? I hate cakey brownies, I like ooey gooey fudgy brownies…they look fudgy and gooey so I’ll try. If these turn out like I hope they will I am going to package the dry ingredients in a ziplock, then use the vacuum sealer and note the baking instructions plus wet ingredients. This way I’ll have mix within reach anytime, takes up less storage space and I can take a package camping!
OK, I confess I never got around to making these right away. In fact, the 9×13 and all ingredients sat on my countertop for a week! Finally did make them though, and it was worth the wait. They are not too sweet, not too bitter…..just right.
Another Belly Full winner
Making these tonight! I need something quick, easy and delicious. Looks like this recipe covers everything.