Quick and Easy Fudge Brownies

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Recipe photo
Hands-on time:
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Yield: about 2 dozen 2" brownies

Recipe photo

This is one of our long-time favorite fudge brownie recipes. It's an easy one-bowl recipe; no melting chocolate, no combining wet and dry ingredients separately, simply stir everything together. And it makes a reliably delicious, moist, fudgy pan of brownies, perfect for that potluck you forgot about until the last minute.

Quick and Easy Fudge Brownies

star rating (37) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 2 dozen 2" brownies
Published: 06/02/2014



1) Preheat the oven to 375°F. Lightly grease a 9" x 13" pan.

2) Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture until it's smooth.

3) Spoon the batter into the prepared pan.

4) Bake the brownies for 25 to 30 minutes, or until they're just barely beginning to pull away from the sides of the pan.

5) Remove the brownies from the oven; let them cool completely before cutting. Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.

Yield: about 2 dozen 2" brownies.


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  • 01/23/2015
  • Kara from Bethesda, MD
  • More a question-I only have olive oil (not good to heat other oils) and I'm afraid it will affect the taste of the brownies. Can I use more butter in place of the oil?
    I think this would work fine, Kara, although the oil may give you a slightly more moist result. Barb@KAF
  • star rating 12/09/2014
  • from Justice, IL
  • They are easy and very good. I always bake them just like it says until the sides pull away a little, mine come out fudge-like with the crust just like the picture. My family likes them a lot. I tried them with all European style butter, but the texture did change, more cake like, but Oh, so good! I used them as filling in my cheesecake...divine.
  • star rating 11/09/2014
  • JT from Washington State
  • Yes, this was easy to make. Yes, it was tasty. But I found the texture to be more like a dense cake than a brownie. Secondly, I didn't get a nice crackly crust on top. What do you suggest? The heating of some of the ingredients is what will make that crackly top. This recipe for Fudge Brownies might be more what you are seeking. There is a blog post connected with the recipe as well. Happy baking! Laurie@KAF
  • star rating 11/02/2014
  • Linda from NJ
  • Tasted good but it was a thin brownie using the recommended pan. I prefer a thicker brownie texture.
  • star rating 10/28/2014
  • jeffreybehm from KAF Community
  • Easy, quick, and delicious. I add a tsp of ancho chili powder, 1/4 tsp cayenne, and 1/4 tsp cinnamon - just to add something a little different. They turn out with a hint of spiciness. Yum.
  • star rating 10/16/2014
  • Jessica from Illinois
  • These brownies do not need any changes . they are very very good. i used margerine because its what i had and they were delicious
  • star rating 10/14/2014
  • LCS from Merritt Island, FL
  • I just made these brownies and they are great! Very easy to make, too. Others have mentioned that using a 9 X 13 pan resulted in thin brownies so I used a 9 X 9 square non-stick baking pan (with a parchment sleeve) -- I decreased the oven temp to 350 degrees and baked for about 45 minutes -- they were perfect and the size was, too. My only complaint is I find them to be a little too "oily" -- I'm thinking of omitting the 1/4 cup oil next time I make them.
  • star rating 10/08/2014
  • SteelerTom from KAF Community
  • Just pulled a batch out of the oven. Used an 11 x 8 pan for thicker brownies. I didn't have vegetable oil so I did 168 g of unsalted butter and 15 g of olive oil. I also didn't have espresso powder so I used 1 tsp. of a fine instant espresso that I pulsed in a coffee grinder. Nice crust, rich and moist in the middle and WONDERFUL chocolate flavor!!!! This is a keeper recipe. Quick too!
  • star rating 09/25/2014
  • gala62 from KAF Community
  • Wicked good! I made the brownies exactly as listed except I did add 1 cup semi-sweet chocolate chips to send them over the top. Very moist and chewy and decadent. Plus the batter came together in seconds - honestly, there's no way a mix could be any easier. My only recommendation is to make sure you grease your pan very well - these do tend to stick in the pan a bit. Just using spray wasn't really good enough.
  • star rating 09/22/2014
  • spud14901 from KAF Community
  • Awesome! Simply Awesome. I use the espresso powder and what a great flavor enhancer for the chocolate.
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