One-Bowl Chewy Fudge Brownies Recipe

If you like your brownies chewy, gooey and extra chocolatey, these one-bowl chewy brownies are for you. Made with oil and cocoa powder, you likely won’t need an extra grocery trip — they’ll remind you of box brownies but taste much better.

This post was originally published July 3, 2017 and updated July 13, 2024 with improved baking tips and photos.

Everyone has a favorite brownie texture. These one-bowl chewy brownies are ideal if you want something not overly rich, easy to make, and perfectly chewy. They use oil and cocoa powder, giving them that familiar boxed-brownie feel but with a fresher, more delicious result.

They aren’t as dense as brownies made with melted dark chocolate. Instead, they have a softer crumb and a clean cocoa flavor that’s chocolatey without being heavy.

The Easiest Brownie Recipe

This is a one-bowl, no-mixer recipe using common pantry ingredients. Minimal fuss, maximum chew.

Ingredients:

• 1/2 cup vegetable oil (or canola oil)
• 1 1/4 cup white sugar (about 250 g)
• 2 large eggs
• 1 large egg yolk (discard the white)
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour (94 g)
• 2/3 cup cocoa powder (60 g)
• 1/4 teaspoon salt
• 3/4 cup chocolate chips (about 120 g), semi-sweet or dark

The oil keeps the brownies moist and tender, while the extra egg yolk adds richness without making them cakey. There’s no baking powder or soda, so the brownies stay dense and chewy rather than rising into cake.

As the name implies, everything is made in a single bowl.

1. Preheat the oven to 350°F (180°C). Line an 8×8 in (20×20 cm) pan with parchment paper or lightly greased foil, leaving an overhang for easy removal.
2. In a large bowl, whisk together the oil and sugar. The mixture may seem slightly grainy — that’s fine.
3. Whisk in the 2 eggs, the extra egg yolk, and the vanilla until combined and no pieces of egg remain.

4. Sift in the cocoa, then add the flour and salt. Whisk until the batter is smooth and glossy — sifting the cocoa helps avoid lumps.
5. Gently fold in the chocolate chips with a spatula. The batter will be slightly tacky, which is expected.
6. Pour the batter into the prepared pan and bake in the center of the oven for 25–30 minutes. The top should look set and a toothpick inserted into the center should come out with a few moist crumbs (melted chocolate chips may coat the toothpick). Avoid underbaking so the brownies don’t remain raw in the center.

Cool the brownies in the pan for at least 2 hours before slicing. Use the parchment overhang to lift the slab out, place it on a cutting board, peel back the paper, and slice with a sharp knife. Avoid sawing; a steady, confident cut gives better results. If you want the slices to be very clean, chill for 3–4 hours first. Even after two hours, the chocolate chips may still be slightly melty.

Why You’ll Love These Chewy Brownies

• Super chewy and moist texture
• Big chocolate flavor without being overly rich
• Made in one bowl with no mixer required
• Uses simple pantry staples — oil and cocoa powder
• Only a little more effort than boxed brownies but far more satisfying

Note: To make a larger batch, double the recipe and bake in a 9×13 inch pan. Increase bake time to about 30–35 minutes at the same temperature.

Try these other favorite brownie variations when you want something different:

• Triple Chocolate Fudge Brownies
• Fudge Brownies with Chocolate Frosting
• Nutella Brownies
• Cream Cheese Brownies
• Red Velvet Brownies
• Peanut Butter Brownies

One Bowl Chewy Brownies