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 chopped dark chocolate, chocolate chips, or walnuts

There’s something magically simple about my Easy One Bowl Fudgy Cocoa Brownies Recipe — just one bowl, minimal fuss, and a decadent, fudgy treat that’s always a hit. The rich cocoa flavor really comes through, making these brownies a go-to whenever you want homemade chocolate bliss without the mess.

A stack of four square brownies with a dark brown color and a moist, dense texture is shown. Each brownie layer has a slightly cracked top with melted chocolate chunks visible inside and on the surface. The brownies are stacked on a light tan parchment paper placed on a white marbled surface, with part of another stack of brownies blurred in the background. The setting contrasts nicely with the rich chocolate tones of the 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’ve made countless brownie recipes over the years, but this easy one bowl fudgy cocoa brownies recipe stands out as my absolute favorite. It’s perfect every time and fits into my busy life seamlessly — plus, it’s deliciously fudgy, not cakey!

Simplicity: Only one bowl means less cleanup and more time to enjoy your brownies.
Fudgy Texture: The rich cocoa and buttery base give you that perfect dense, moist bite.
Customization: You can easily add nuts, chocolate chips, or any mix-ins you love.
Fast Prep: From start to finish, it takes just about 25 minutes — great for last-minute cravings.

A close-up image of a rich dark chocolate brownie held by a woman's hand, showing two layers: the outer layer is a cracked, firm chocolate crust with a deep brown color and textured surface, while the inner layer is gooey and moist with a darker, shiny chocolate appearance that looks soft and melting. The cracked outer layer forms an uneven top texture, and the gooey chocolate center peeks through the cracks. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a starring role to give you brownies that hit all the right notes — moist, richly chocolatey, with just the right hint of sweetness. I recommend using good-quality cocoa powder, like Dutch-processed, for the deepest flavor.

Flat lay of a rich block of unsweetened dutch-processed cocoa powder, a half cup of soft golden butter, a mound of fine granulated sugar, two large fresh eggs, a small glass bottle of vanilla extract, a neat pile of sifted white flour, and a scattering of dark chocolate chips and chopped walnuts, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Butter (or oil): Provides moisture and richness; butter adds flavor but oil keeps it extra fudgy.
Sugar: Sweetens while dissolving into the cocoa for a smooth batter; adjust to your sweetness preference.
Unsweetened cocoa powder: The star of the show — use Dutch-processed for mellow, deeper chocolate notes.
Eggs: Bind everything together and contribute to the fudgy texture.
Vanilla extract: Adds warmth and rounds out the chocolate flavor beautifully.
Flour: Just enough to give structure without drying out the brownies.
Salt: Balances sweetness and enhances the chocolate’s depth.
Optional add-ins: Chopped chocolate, nuts, or chips give great texture and 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 the best parts about this Easy One Bowl Fudgy Cocoa Brownies Recipe is how flexible it is. I often tweak it for my mood or what I have on hand, and it always turns out great. Feel free to make it your own!

Variation: I sometimes add a teaspoon of espresso powder to deepen the chocolate flavor — it’s a game changer if you love that rich mocha hint.
Nut-free: Skip the walnuts or pecans for a simple classic, or use seeds for a nut-free crunch.
Extra Gooey: Adding a tablespoon of your favorite oil alongside butter makes the brownies even fudgier. I’ve done this when baking for friends who love an ultra-moist bite.

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

Step 1: Melt the Butter and Mix the Cocoa

I start by melting the butter right in a large microwave-safe bowl — usually about 1 minute on high does the trick. Then, whisk in the sugar and cocoa powder vigorously for at least a minute. This helps dissolve the sugar so your brownies won’t have a grainy texture. The batter looks glossy and rich — that’s when you know you’re on the right track.

Step 2: Add the Eggs and Vanilla

Next, crack in the eggs one at a time, whisking well after each addition. This makes the batter super silky and shiny — that’s my secret sign that the eggs are fully incorporated. Don’t rush this step! Then whisk in the vanilla for extra flavor depth.

Step 3: Stir in the Flour and Salt

Now, sprinkle in your flour and salt and gently stir just until everything is combined — be careful not to overmix. I find that stopping as soon as I see no more flour gives the best texture, since overmixing can make brownies cakey, and we want fudgy!

Step 4: Fold in Your Favorite Add-Ins (Optional)

This is the fun customization stage. I usually add chopped dark chocolate or walnuts, but you could add chocolate chips, raisins, or even a swirl of peanut butter. Just fold them in gently so the batter stays airy and easy to spread.

Step 5: Bake and Enjoy

Pour the batter into a greased or parchment-lined 8x8 (or 9x5 loaf) pan and smooth the top. Bake at 350°F (175°C) for about 20 minutes — check the center for that slight jiggle but no raw batter. Taking them out too late leads to cakier brownies, so watch the clock! Let cool completely before slicing into squares to get those clean edges I love.

Top Tip

After making this recipe countless times, I’ve learned a few tricks that really make the baking process smooth and the brownies consistently delicious.

Whisk Vigorously: Taking the time to whisk the butter, sugar, and cocoa well means a smoother batter and fudgier brownies in the end.
Don't Overbake: Pull the brownies out when the center is still slightly soft — they’ll firm up as they cool keeping that moist texture.
Use a Parchment Liner: Lining your pan with parchment paper makes removing brownies much easier and prevents them from sticking.
Temperature Matters: Make sure your butter isn’t hot when you add the eggs to avoid scrambling them in the batter.

How to Serve Easy One Bowl Fudgy Cocoa Brownies Recipe

Garnishes

I usually sprinkle a tiny pinch of flaky sea salt on top right after baking — the salty-sweet combo is irresistible. Sometimes, a dusting of powdered sugar or a drizzle of melted chocolate adds a special touch, especially if I’m bringing these to a party.

Side Dishes

These brownies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy afternoon, I love serving them with a strong cup of coffee or a creamy latte.

Creative Ways to Present

For birthdays or special occasions, I’ve laid these brownies out in pretty boxes with parchment liners, topped with fresh berries and edible flowers. Cutting them into bite-sized squares and stacking them on tiered trays makes a fun, shareable dessert display.

Make Ahead and Storage

Storing Leftovers

I store leftover brownies in an airtight container at room temperature — they actually taste better after a day as the flavors meld. Just keep them somewhere cool and dry, and they’ll stay fudgy for about 3-4 days.

Freezing

I’ve frozen these brownies a few times wrapped tightly in foil and then in a freezer bag. They freeze well for up to 2 months. When I’m ready to eat them, I thaw overnight in the fridge, then bring them to room temperature — and they’re just as fudgy and delicious!

Reheating

If you want warm brownies, I microwave a piece for about 10 seconds — just enough to melt those chocolate bits inside without drying out the brownie. A quick toaster oven warm-up also works nicely if you want a little crust on top.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can! Regular cocoa powder works fine, but the flavor will be a bit brighter and more acidic compared to the smooth, mellow taste of Dutch-processed cocoa. Both versions produce tasty brownies, so choose based on what’s in your pantry.

How do I know when the brownies are done without overbaking?

Look for a slightly set center that jiggles gently when you shake the pan. A toothpick inserted should come out with a few moist crumbs but not wet batter. Pull them out around the 20-minute mark to keep that gooey texture.

Can I double the recipe?

Absolutely! Double the ingredients and bake in a 9x13 or 9x9 pan, adding about 5-7 extra minutes of baking time. Check doneness carefully to avoid drying out the brownies.

What’s the best way to cut brownies cleanly?

Let the brownies cool completely before cutting. I also like to warm a knife under hot water and wipe it dry between cuts—this prevents sticking and gives you neat, professional-looking squares.

Final Thoughts

This Easy One Bowl Fudgy Cocoa Brownies Recipe holds a special place in my heart because it’s so simple yet incredibly satisfying. I love sharing these with friends and family — they always ask for seconds! Give it a shot yourself; I bet it’ll become one of your favorite chocolate treats too. Just one bowl, a handful of ingredients, and you’re moments away from cozy, fudgy happiness.