Ultra-Fudgy Chocolate Brownies with Crackly Top

Homemade fudgy brownies are inexpensive and simple to make in one bowl—just like a boxed mix. Super moist and intensely chocolatey, these brownies disappear fast.

Although I’ve been blogging for years, I realized I hadn’t posted a simple classic brownie recipe—so here it is: fudgy brownies with no frills and no extras, just rich chocolate flavor and a tender, gooey interior.

Fudgy Brownies

This recipe is designed to be made in ONE BOWL, much like a boxed mix. The base uses dry cocoa powder instead of melted chocolate, so it stays affordable and easy. You only need a few pantry staples—eggs, butter (or oil), water, and vanilla—to transform the dry mix into a dense, fudgy batter.

The finished brownies have a slightly crisp, cracked top and a moist, dense center—definitely not cake-like. They’re best when cooled slightly or chilled for neat slices, though warm with ice cream is a lovely treat.

I do use boxed mixes sometimes because they’re easy to dress up, but this homemade version stands on its own. No frosting or add-ins are required—though chocolate chips or a scoop of vanilla ice cream are nice options if you like.

These brownies are forgiving and quick to prepare. They’re kid-approved—mine disappeared fast—so they’re perfect for family snacks, potlucks, or whenever you need a reliable chocolate fix.

Below is a clear ingredient list and straightforward instructions so you can make a 13×9-inch pan of fudgy brownies with minimal fuss.

Fudgy Brownies

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

12 brownies (13×9-inch pan)

Ingredients

• 2 cups (400 g) granulated sugar
• 1 cup (120 g) all-purpose flour
• 2/3 cup (54 g) cocoa powder (feel free to use a mix of regular and dark cocoa)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup (113 g) butter, melted (1 stick) — or substitute oil
• 1/4 cup (59 ml) water
• 1 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking dish, or line it with parchment for easy removal.
2. In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt. (This dry mix can be stored in an airtight container for up to 12 months.)
3. Add the eggs, melted butter (or oil), water, and vanilla. Stir until the flour barely disappears; the batter will be thick. Spread the batter evenly in the prepared pan.
4. Bake at 350°F: 35–45 minutes for a glass pan or 25–35 minutes for a metal pan. Bake until a toothpick inserted in the center comes out clean. Let cool slightly or completely before cutting for the cleanest slices.

Notes

* You may use oil instead of butter. Brownies made with oil can have slightly crisper edges and may take a bit longer to bake.

* To make an 8×8-inch or 9×9-inch pan, halve the recipe.

* Recipe adapted from a classic boxed-style approach.

Disclaimer: Nutritional values are estimates calculated with a third-party tool.

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