The Ultimate Fudgy Brownie Recipe

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The Ultimate Fudgy Brownies: Easy, Rich & Irresistible

There’s something undeniably comforting about a tray of freshly baked brownies. The way they fill the kitchen with the smell of chocolate, the way the edges get slightly crispy and chewy while the center stays soft and fudgy—like heaven in the kitchen. Whether you’re baking for a party, a casual weekend treat, or just because you're craving something sweet, this simple brownie recipe is a crowd-pleaser.

The best part? It only takes 10 minutes to prep, and you’ll have 12 decadent brownies ready in under 40 minutes. Let’s break down the recipe step by step, and I will be explaining why each ingredient matters. I will also share some handy baking tips along the way.

Ingredients

This is what you’ll need:

  • 3 large eggs (at room temperature)

  • ⅓ cup of butter (melted)

  • 1 cup granulated sugar

  • 1 tbsp cooking oil

  • ½ cup all-purpose flour

  • ½ cup unsweetened cocoa powder

Why Each Ingredient Matters

Before we jump into the baking steps, let’s take a closer look at the ingredients and what each one does:

3 Eggs (Room Temperature)

Eggs bind the ingredients and give structure. Room-temperature eggs mix more easily and help the batter bake evenly.

⅓ Cup Butter (Melted)

Butter provides richness and flavor while contributing to the chewy edges and fudgy center we want.

1 Cup Granulated Sugar

Besides sweetening, sugar gives that classic shiny, crackly brownie top and adds a satisfying chew.

1 Tbsp Cooking Oil

Oil adds moisture, helping keep brownies soft even after a day or two. It’s the secret to a tender crumb.

½ Cup All-Purpose Flour

Just enough to hold everything together. Using a small amount prevents cakey brownies.

½ Cup Cocoa Powder

This is where the rich chocolate flavor comes from—no need for melted chocolate. Just intense cocoa goodness.

Step-by-Step Instructions

This recipe is as straightforward as they come. Even if you’re a beginner in the kitchen, you’ll be able to make these with confidence.

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 180°C (350°F). Line a small baking pan (about 8x8 inches) with parchment paper, leaving extra paper on the sides for easy removal later.

Step 2: Mix the Wet Ingredients

In a large bowl, combine your eggs, melted butter, sugar, and oil. Use a whisk or an electric beater to mix until smooth and slightly thickened.

Step 3: Sift in the Dry Ingredients

Sift the flour and cocoa powder directly into the bowl. Sifting removes lumps and helps everything combine more evenly.

Step 4: Fold the Batter

Using a spatula or wooden spoon, gently fold the dry ingredients into the wet mixture. Be careful not to overmix—this can make the brownies tough and cakey.

Key tip: Stop folding as soon as you no longer see dry flour. That’s it!

Step 5: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 18-25 minutes at 180°C. Keep a close eye on them.

Tip: All ovens are different; some heat up more than others. Know your oven!

Check with a toothpick—if it comes out with a few moist crumbs (not wet batter), your brownies are ready!

 Brownie Tips for Success

  • Room-temp eggs matter — they blend better and help with structure.

  • Don’t overmix — mix until just combined. Overmixing = cakey brownies.

  • Use parchment paper for easy removal and clean cuts.

  • Cool before slicing — for cleaner, neater pieces.

 Serving & Storage

These brownies are rich, soft, and chocolatey straight from the pan. But if you want to elevate them, serve them warm with

  • A scoop of vanilla ice cream

  • A drizzle of caramel or chocolate sauce

  • A sprinkle of flaky sea salt for contrast

Storage:

  • Store in an airtight container at room temperature for 2–3 days.

  • Keep in the fridge for up to 7 days.

  • Freeze for up to 2 months (wrap them individually).

Final Thoughts

This simple brownie recipe gives you bakery-style results at home—no fancy ingredients or techniques required. With just a few pantry staples, you’ll have a tray of soft, fudgy brownies that disappear fast.

Whether you enjoy them plain, topped with nuts, or as a warm dessert with ice cream, one thing’s for sure: you’ll be making these again and again.

If you try them, let me know how they turn out! Share your favorite brownie add-ins (coffee? caramel? dark chocolate chunks?) in the comments below.

Happy baking! :)

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