Rich, fudgy, and irresistibly chocolatey – this is the easiest brownie I’ve ever made in just one bowl. With a handful of pantry staples and minimal prep, I get a gooey, decadent dessert perfect for any occasion or late-night craving.
Why I Love This Recipe
I love how quick and simple this recipe is. I only need one bowl, a whisk, and a few everyday ingredients. It doesn’t require fancy equipment or complicated steps, and the results are always perfect — dense, moist, and intensely chocolatey. These brownies hit that sweet spot between cakey and fudgy, and I can customize them easily to fit whatever I’m craving that day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
120 g dark chocolate
50 g oil
50 g butter
200 g powdered sugar
2 eggs
90 g all-purpose flour
30 g cocoa powder
1 tsp vanilla essence
Directions
I start by placing the dark chocolate, oil, and butter in a microwave-safe bowl. I microwave it for about 1 minute, then stir until smooth and fully melted.
I add the powdered sugar to the mixture and stir well until it’s fully incorporated.
I whisk in the eggs one at a time, making sure each egg is well combined before adding the next.
Next, I sift in the all-purpose flour and cocoa powder, then gently fold them into the wet mixture.
I add the vanilla essence and stir just until the batter is smooth and even.
I grease a 9-inch baking pan, pour in the batter, and spread it evenly across the pan.
I bake the brownies in a preheated oven at 160°C (320°F) for 20–30 minutes. I check for doneness by inserting a toothpick — it should come out with moist crumbs (not completely clean).
Once baked, I let the brownies cool in the pan, then slice them into squares and serve.
Servings and timing
This recipe makes about 9 generous squares or 12 smaller pieces, depending on how I slice them. Prep time: 10 minutes Bake time: 20–30 minutes Total time: 40 minutes
Variations
Nutty twist: I sometimes add a handful of chopped walnuts, pecans, or almonds for extra crunch.
Espresso kick: A teaspoon of instant coffee mixed into the batter enhances the chocolate flavor.
Double chocolate: I like folding in chocolate chips or chunks before baking for gooey bites.
Frosted finish: I occasionally top the brownies with chocolate ganache or cream cheese frosting after baking.
Gluten-free option: I substitute the all-purpose flour with a gluten-free flour blend without any problem.
Storage/Reheating
I store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. To reheat, I microwave a piece for about 10–15 seconds — just enough to make it warm and melty again. They also freeze well; I wrap individual pieces and freeze them for up to 2 months. I let them thaw at room temperature or warm them up straight from the freezer.
FAQs
How do I know when the brownies are done?
I look for the toothpick test — when inserted in the center, it should come out with a few moist crumbs, not wet batter. The edges might also start pulling away from the pan slightly.
Can I use milk chocolate instead of dark chocolate?
Yes, I can substitute milk chocolate, but it will make the brownies sweeter and less intense in chocolate flavor. I prefer dark chocolate for that deep richness.
Can I make this recipe without eggs?
Yes, I can try using substitutes like mashed banana, applesauce, or yogurt. Keep in mind the texture might be slightly different — a bit more cakey or dense.
Why did my brownies turn out dry?
Overbaking is often the reason. I always start checking around the 20-minute mark and remove them when the toothpick has moist crumbs. Using the right size pan also helps.
Do I need to use both oil and butter?
Yes, I find that butter gives flavor while oil keeps the texture moist and soft. The combination creates a balanced, rich brownie.
Conclusion
This easiest chocolate brownie recipe has become my go-to when I want something indulgent without spending hours in the kitchen. It’s foolproof, rich, and endlessly customizable. Whether I enjoy them plain, topped with nuts, or served with a scoop of ice cream, they never disappoint.
