PERFECTLY Fudgy One Bowl Brownies

4.46 from 11 votes

These are the BEST Fudgy Brownies – an easy recipe that’s done in minutes. They’re ONE BOWL Brownies and they are SO good – you can’t stop eating them.

Seriously though, if you want the gooiest brownies EVER then make this recipe.

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These are the BEST and PERFECTLY FUDGY One Bowl Brownies you'll ever make. I could NOT stop eating them!

These photos should speak for themselves. I consider myself somewhat of a brownie aficionado. I have a gold standard brownie recipe, a go-to easy brownie recipe, and a brownie mix I use regularly. I’ve resisted other brownie recipes for the longest time because, well, once you have one you love, why try another?

Why? Because if I hadn’t I wouldn’t have found THIS one. And OMG, you guys: BEST BROWNIE EVER. I’m not joking. This brownie recipe is my new gold standard brownie…especially when you eat them warm…straight from the pan…not that I’d know or anything.


I can honestly say I’ve never had such a gooey, fudgy brownie recipe that didn’t have melted chocolate or butter in the batter. Every brownie recipe that just has cocoa that I’ve tried is good but not as rich and fudgy as my normal brownies. Recipes made with oil work and taste just fine, but I’ve always found butter brownies to be richer in flavor. But these? These are fudgy to the extreme, which is a requirement for a good brownie recipe.

These are the BEST and PERFECTLY FUDGY One Bowl Brownies you'll ever make. I could NOT stop eating them!

One Bowl Brownies

These brownies really are a one-bowl recipe. You don’t need to sift anything in a different bowl or whisk anything together separately. Basically you toss, mix, bake.

How are they just one bowl brownies? Because they just use cocoa powder (instead of melting chocolate) along with all the other dry ingredients. You’d think cocoa powder wouldn’t be enough to make the most chocolatey brownies ever, but you’d be wrong.

When it comes to cocoa powder, you can use any kind you like in this recipe. I use regular unsweetened, but since there is no leavening (i.e. baking soda) the chemical reactions won’t be altered if you use dutch process. These would also be great with Special Dark Cocoa. Read all about the different kinds of cocoa powder.

These brownies are also made with oil instead of butter, so no melting or microwave/stovetop needed! You will NOT miss the butter, believe me.

How to make one bowl brownies collage of 4 photos

Secret to FUDGY Brownies

What’s the secret? I’m pretty sure it has to do with the 5 eggs in the recipe.

Eggs are the backbone of this brownie, giving it the richness where oil might lack and structure in place of leavening. Whatever the chemistry is, the brownies are the bomb dot com, and you need to make them.

The only change I made from Amy’s recipe is I added about 1 ½ cups more chocolate chips than she called for. I just love lots of chocolate chips in brownies…what can I say? #addictedtochocolate

overhead shot of brownies cut into squares

FAQ and Tips

How to make fudgy brownies?

This recipe is super fudgy because of the eggs. I also like to take them out before they’re over done – so be sure to watch them.

My brownies took longer to bake!

Chances are your definition of done and mine are different. I like mine gooey and erring on the side of under done, so take that into consideration.

Are fudgy brownies chewy?

These aren’t super chewy, they more gooey.

What does an extra egg do to brownies?

It makes them into this recipe: SUPER FUDGY!!

Be sure you go check out her book (details below)…your family will thank you!

Other Brownies We Love

If you looooove brownies like I do be sure to check out these salted caramel brownies from scratch or gooey Oreo brownie bars!

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

Perfectly Fudgy One Bowl Brownies

These are the BEST perfectly Fudgy One Bowl Brownies – an easy recipe that’s done in minutes. These brownies are SO good – you can’t stop eating them. And, minus the chocolate chips, they’re dairy free.
4.46 from 11 votes
Total Time 40 minutes
Yield 24 brownies
Serving Size


  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 5 large eggs
  • 1 cup vegetable oil
  • 2 cups chocolate chips divided
  • 1/3 cup walnuts optional (I didn’t use them


  • Preheat oven to 350°F. Spray a 9×13″ pan with nonstick cooking spray (I lined mine with foil first).
  • Whisk flour, cocoa, sugar, and salt. Stir in eggs and then oil until completely moistened. Stir in 1 ½ cups chocolate chips and walnuts (if using).
  • Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top. Bake for 22-26 minutes, or until a toothpick comes out with just a few crumbs.
  • Let the brownies cool completely before slicing for clean lines. They taste so good warm though!

Recipe Video

Nutritional information not guaranteed to be accurate

When I started blogging I had no idea how many bloggers there were. I started 6 years ago, so there were less than there are today, but there were still so many I had no idea about. I feel like I’ve met and interacted with a lot of them since I started but there are still tons of food blogs I’ve never heard of, read, or seen. It blows my mind, really.

Given all that it really boggles my mind that there are so many food bloggers that live near me. Not only that, but we are friends, we have lunch, we hang out, our families hang out together. So when one of these food blogger-turned-real friends writes a cookbook I have to brag a little. I mean, I have a famous friend who happens to be a food blogger and is now a published author…oh, and she’s a super nice person too.

I’m talking about my friend Amy Flanigan from the blog Belly Full. She wrote a cookbook and THIS is her brownie recipe. Need I say more?

This brownie recipe comes from Amy’s book, Good Fast Eats. It’s food that’s fast, but it’s not fast food. Amy’s mantra is to make good food that’s easy to prepare and fast to cook and even better to eat. While the book is mostly full of savory recipes, her desserts look mouth-watering. Besides brownies there are Coconut Pie, Chocolate Chip Cookie Skillet, and Cinnamon Roll Pastry Twists. I plan to work my way through every single one of those soon.

And, I guess, if I have to make real food for dinner or something (ha!), I am making the Shrimp Satay Ramen first, followed quickly by Sweet and Sour Chicken. Both are something Jordan will eat!!

Okay, let’s get back to brownies because, really, is there anything else to talk about? They. Are. Simply. Amazing.

One Bowl Brownies from Good Fast Eats by Amy Flanigan

Gluten Free Brownies

Brown Butter Brownies

Easy Double Fudge Brownies

Last Updated on May 25, 2021

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Recipe Rating

89 CommentsLeave a comment or review

  1. I did the recipe as it was instructed except the chocolate chips and the walnuts but when I put it to bake abs took it out 10 mins earlier they were dry so I would recommend less than 30 mins

  2. Hi, Dorothy. I noticed the recipe doesn’t call for vanilla. I have been looking for recipes like this. Can you make this recipe into eatable brownie dough (like Dairy Queen’s Blizzard)? Thank you for your recipes!!

    1. I haven’t ever tried to omit the eggs from this – usually when I’m making edible cookie dough I sub milk for the eggs. I’ll have to try it – if you do it let me know!

  3. I did a Google search for “no butter brownies” and your recipe popped up, and I’m so glad I gave it a go – my family loved them. I used parchment paper to line the pan and I used 1/2 cup sea salt caramel chips in addition to the 1 cup of regular chocolate chips used in the was a hit. Thanks again for a great recipe!

  4. These were decadent rich Chewy chocolaty brownies, my whole family and I love them! Excellent recipe! I did cook them a bit too long bc I’m used to using butter and not oil so I wanted to make sure they were cooked thoroughly but we still loved them.
    I used pecans instead of walnuts bc that’s what I had. Definitely a go to recipe to get your chocolate fix 😉

  5. My go-to brownie recipe! The first time I made them they did come out super oily and had to throw them away but I baked them in a glass dish. The second and every time after that I’ve used a pan lined with aluminum foil and they bake perfectly, fudgy and delicious! Making them right now for a potluck at work tonight! 

  6. I’ve made these brownies multiple times and they are the BEST! I always get compliments on them and I’ve never had a problem with them being to oily. They come out super moist and fluffy. I could eat the entire pan myself!

  7. Is it ok to replace the vegetable oil with canola oil? Also, is it fine to use a coconut oil spray for the non stick spray?