Easy Cocoa Homemade Fudge Brownies

Rich with melting chocolate, these Easy Homemade Fudge Brownies from scratch are made with cocoa and semi-sweet chocolate chips for a mouth-watering chewy brownie that will get chocolate lovers’ hearts racing.

Brownies don’t get any simpler than this, my Friends. I’m sharing a chocolatey homemade fudge brownie recipe that results in dense, rich brownies with a crunchy top that’s totally out of this world delicious. Using only 8 simple ingredients, you can have a pan of these beauties in about 30 minutes!

More Easy Chocolate Lover Recipes

• Easy Chocolate Brownies
• Chocolate Brownie Trifle Dessert
• Flourless Chocolate Cake
• Chewy Molasses Chocolate Chip Cookies
• Salted Caramel Chocolate Pretzel Bars

How To Make Fudge Brownies

This recipe let’s you ditch the box of brownie mix and easily make your own from scratch. You won’t believe just how easy they are to make!

These brownies take just 3 steps to go from chocolate cravings to delight!

1. Preheat the oven to 350F/180C. Spray an 8 x 8 pan with non-stick cooking spray, line your pan with parchment and spray the parchment with cooking spray too.
2. In a large bowl, beat the oil with the sugars and vanilla. Add the eggs and beat until combined. In another bowl whisk together the flour, cocoa and salt. Add dry ingredients to the wet ingredients and mix until blended. Stir in 3/4 cup of the chocolate chips.
3. Pour the batter into your prepared pan, sprinkle with the remaining chocolate chips and bake for 20 to 23 minutes until the brownies are glossy on top and the center is just set. Be careful not to overbake. Remove and allow to cool completely before cutting.

The easiest way to get baked goods out of a pan is by lining it with a parchment paper sheet. We love to use pre-cut sheets…and at less than $15 for 160 large sheets they’re worth every penny!

Ingredients to Make Homemade Fudge Brownies

• Vegetable Oil – vegetable oil or canola oil work best for this recipe. Choose an oil with neutral flavor to let the amazing chocolate flavor shine.
• Granulated (white) Sugar – plain old white sugar…you can substitute brown sugar if you like.
• Powdered Sugar – dissolves easily in the mix.
• Vanilla Extract – essential flavoring for the best and most aromatic baked treats.
• All-Purpose Flour – nothing fancy here! We use King Arthur Unbleached All-Purpose Flour for most of our baking.
• Eggs – to lift, bind and add structure to the batter.
• Dutch Process Cocoa Powder – the darker the cocoa the better. We love this brand for our chocolate baking.
• Chocolate Chips – adds an extra layer of chocolate goodness! Semi-sweet chocolate chips were used in this recipe, but dark and milk chocolate are perfect substitutions.

Frequently Asked Questions About Making Fudge Brownies

Do I need to use Dutch process cocoa powder to make the brownies fudgy?

Though Dutch-processed cocoa powder will generally give you the most fudgy results due to the high fat-low starch ratio, trust your own taste buds and judgment on what’s right for you. A good rule of thumb is to seek out a cocoa powder that has at least 1 gram of fat per 5 gram serving.

I don’t have parchment paper, what can I use instead?

Aluminum foil can be used to line your pan, but most foils don’t have anti-stick properties so you’ll need to grease the foil before adding the brownie batter. OR just grease and flour the baking pan.

If I add an extra egg will the brownies be more like cake?

Eggs add structure and lift to brownie recipes that don’t call for a leavener like baking powder or baking soda. They also hold air bubbles which helps give the “rise” to baked goods. So yes, an extra egg will make the brownies more cake-like…but be very careful not to overbake or you may ruin the texture of the brownies.