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Quick Fudge Brownies

Jessica T. Brown
These brownies are rich, fudgy, and effortlessly delicious. Made with simple ingredients in one bowl, they’re perfect for a quick dessert, snack, or gift.
Enjoy the decadent chocolate flavor with a satisfying chewy texture
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Prep Time 10 minutes
Cook Time 30 minutes
(including cooling) 3 hours
Total Time 3 hours 40 minutes
Course Dessert, Snack
Cuisine American
Servings 18 large brownies

Equipment

  • 1 microwave-safe bowl (medium)
  • 1 9×13-inch baking pan
  • Aluminum foil or parchment paper
  • Silicone spatula or wooden spoon
  • Whisk
  • wire rack

Ingredients
  

  • 3/4 cup 170 g unsalted butter
  • 4 oz 113 g semi-sweet chocolate bar, chopped and divided
  • 2 cups 400 g granulated sugar
  • 3 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1 cup 82 g unsweetened cocoa powder (natural or Dutch-processed)
  • 1 cup 125 g all-purpose flour, spooned and leveled
  • 1 tsp salt
  • Optional: 1 1/4 cups 225 g semi-sweet chocolate chips

Instructions
 

  • Prepare the Baking Pan: Begin by selecting a 9×13-inch baking pan.
    Lightly grease the bottom and sides with butter or non-stick spray to prevent sticking.
    For an easier removal, line the pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides.
    This creates a convenient “handle” to lift the brownies out after baking.
    Set the prepared pan aside while you make the batter—prepping your pan first ensures a smooth workflow and avoids last-minute scrambling.
  • Preheat the Oven: Set your oven to 350°F (177°C) and allow it to fully preheat while you prepare the batter.
    A properly preheated oven ensures even baking and helps achieve that perfect fudgy texture.
  • Melt Butter and Chocolate: Place 3/4 cup (170 g) of unsalted butter and half of the chopped semi-sweet chocolate (2 oz / 57 g) into a medium, microwave-safe bowl.
    Melt the mixture in 30-second intervals, whisking thoroughly after each interval to combine the ingredients.
    Continue until the butter and chocolate are fully melted and smooth, free of lumps.
    This step ensures your brownies have a rich, silky base, which contributes to their dense, fudgy consistency.
  • Combine Sugar with Chocolate Mixture: Once the butter and chocolate are melted and smooth, whisk in 2 cups (400 g) of granulated sugar until fully incorporated.
    The sugar will slightly dissolve into the warm chocolate, creating a glossy batter.
    This stage sets the foundation for a sweet yet balanced brownie, ensuring every bite is rich and flavorful.
  • Incorporate Eggs and Vanilla: Add 3 large eggs, one at a time, whisking thoroughly after each addition.
    The eggs provide structure while keeping the brownies tender and moist.
    Follow with 2 teaspoons of pure vanilla extract, mixing until the batter is uniform.
    At this point, the mixture will appear light brown and slightly dull, a sign that it’s ready for the dry ingredients.
  • Prepare and Fold in Dry Ingredients: Sift together 1 cup (82 g) unsweetened cocoa powder, 1 cup (125 g) all-purpose flour, and 1 teaspoon salt.
    Gradually add this dry mixture into the chocolate batter.
    Use a silicone spatula or wooden spoon to gently fold the ingredients, taking care not to overmix.
    Overmixing can result in dense, cakier brownies instead of the desired fudgy texture.
  • Add Remaining Chocolate and Optional Chips: Fold in the remaining 2 oz (57 g) chopped semi-sweet chocolate.
    If you like extra pockets of melty chocolate, stir in 1 1/4 cups (225 g) semi-sweet chocolate chips.
    These chunks will melt slightly during baking, giving every bite rich bursts of chocolate flavor.
    The batter will be thick and luxurious at this point, so ensure it is evenly spread in the prepared pan.
  • Spread Batter Evenly in Pan: Transfer the batter to your prepared 9×13-inch pan.
    Use the back of a spatula or an offset spatula to smooth the top and evenly distribute the batter.
    Even spreading ensures uniform baking and consistent texture throughout the brownies.
  • Bake Until Perfectly Fudgy: Place the pan in the preheated oven and bake for 30 minutes.
    Start checking at 30 minutes by inserting a toothpick into the center.
    The brownies are done when the toothpick comes out with only a few moist crumbs clinging to it.
    If wet batter remains, continue baking and check every 2 minutes until achieving the correct consistency.
    This careful testing ensures the brownies remain moist, rich, and fudgy without becoming dry.
  • Cool Completely in Pan: Once baked, remove the pan from the oven and place it on a wire rack.
    Allow the brownies to cool completely in the pan.
    Cooling in the pan allows them to firm up slightly, making them easier to lift out and cut cleanly.
  • Lift, Slice, and Serve: Use the parchment paper or foil overhang to lift the entire brownie slab from the pan.
    Place it on a cutting board and slice into 18 large squares using a sharp knife.
    For neat edges, wipe the knife clean between cuts. Serve as a decadent dessert or snack.
  • Storage Tips: Store leftover brownies in an airtight container at room temperature for up to one week.
    For longer storage, wrap individual squares in plastic wrap and freeze for up to 3 months.
    This makes them perfect for meal prep or keeping on hand for a quick indulgent treat.

Notes

  • For best results, use room-temperature eggs to ensure smooth incorporation and a uniform batter.
  • Avoid overmixing the batter once the flour is added; this keeps the brownies fudgy rather than cakey.
  • Use high-quality cocoa powder and chocolate for the richest flavor.
  • Lining the pan with parchment or foil makes cleanup easier and prevents sticking.
  • Chocolate chips are optional but enhance the gooey texture and add bursts of chocolate.
  • Cooling completely in the pan before slicing ensures cleaner edges and prevents crumbling.
  • You can slightly underbake for an extra gooey center, but check carefully to avoid wet batter.