One-Bowl Fudgy Brownies (No Mixer) You’ll Crave Daily

You know those brownies that make everyone go quiet mid-bite? These are them.

No mixer, no drama, just glossy tops and gooey centers that feel bakery-level without the bakery. You’ll melt butter, whisk, stir, and boom—rich chocolate squares that turn any “meh” day into a win.

The batter comes together in one bowl, the crumbs cling to your fork, and your kitchen stays sane. Ready to look like you tried way harder than you did?

Why This Recipe Works

– The butter is melted, not creamed.

That means a chewier, fudgier texture instead of fluffy or cakey. We’re here for dense and glossy, not cake-in-disguise. – A mix of cocoa powder and chopped dark chocolate layers flavor—cocoa gives depth; real chocolate gives that truffle-level melt. – Brown sugar pulls double duty: more moisture and a hint of caramel notes.

Plus, it helps those shiny tops we all flex on Instagram. – Just enough flour and gentle mixing keep gluten development low, so you get that perfect fudgy bite. – No mixer needed, fewer dishes, less friction to amazing dessert. Efficiency meets decadence.

One-Bowl Fudgy Brownies (No Mixer) You’ll Crave Daily

Recipe by Wendy CarterCourse: Dessert

Servings

16

servings

Prep time

10

minutes

Cooking time

22

minutes

Calories

220

kcal

Ingredients

• 1/2 cup (113 g) unsalted butter

• 4 oz (115 g) dark chocolate, chopped (60–70% cacao)

• 3/4 cup (150 g) granulated sugar

• 1/2 cup (110 g) packed light brown sugar

• 2 large eggs (room temperature)

• 1 large egg yolk

• 1 tsp vanilla extract

• 1/3 cup (35 g) unsweetened cocoa powder (Dutch-process or natural)

• 3/4 cup (95 g) all-purpose flour

• 1/2 tsp fine sea salt

• Optional: 1/2 cup chocolate chips or chopped nuts

• Optional: 1/4 tsp instant espresso powder (boosts chocolate flavor)

Step-by-Step Instructions

• Prep the pan: Line an 8×8-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the sides. Preheat oven to 350°F (175°C).
• Melt the butter and chocolate: In a microwave-safe bowl, melt butter and chopped chocolate in 20–30 second bursts, stirring between each, until smooth. You can also do this over a saucepan of barely simmering water.
• Whisk in sugars: While the mixture is warm (not hot), whisk in granulated and brown sugar until glossy and thick. This helps that shiny top—skip this and you may cry later (kidding, but also not).
• Add eggs and yolk: Whisk in eggs and yolk one at a time, then vanilla. Whisk for about 30–45 seconds until the batter looks slightly lighter and cohesive.
• Dry ingredients: Sift in cocoa powder, flour, and salt (and espresso powder if using). Switch to a spatula and fold just until no dry streaks remain. Do not overmix, IMO that’s the fastest way to cakey brownies.
• Optional add-ins: Fold in chocolate chips or nuts. Keep them under control; too much and you’ll wreck the fudgy texture.
• Bake: Spread the batter into the pan. Bake 22–28 minutes. You want set edges and a center that’s slightly soft with moist crumbs on a toothpick. If it’s clean, you went too far.
• Cool (the hardest part): Let brownies cool in the pan for at least 30–45 minutes. Lift out with parchment and slice with a warm knife for clean edges. Or don’t wait.

Storage Tips

• Room temp: Store in an airtight container up to 3 days. They actually get fudgier on day two.
• Fridge: Up to 1 week.
  

  Chill for a denser, truffle-like texture.

• Freeze: Wrap individual squares and freeze up to 2 months. Thaw at room temp or microwave 10–15 seconds for instant cozy vibes.

Why You’ll Feel Good Eating This

These brownies deliver satisfaction fast, which means fewer “I need three desserts to feel something” moments.

Dark chocolate brings antioxidants and a deeper flavor, so you need less volume to feel happy. Butter beats mystery oils in taste and texture, and one bowl means less cleanup—your future self thanks you.

It’s indulgence with intention, not chaos.

Nutrition Stats

• Per brownie (1 of 16): ~220 calories
• Carbs: ~27 g
• Fat: ~11 g
• Protein: ~3 g
• Sugar: ~20 g
• Fiber: ~2 g

Numbers will vary based on chocolate percentage, add-ins, and slice size. If you make giant squares, well, you already know what you did.

What to Avoid

• Overbaking: The line between fudgy and dry is thin.
  

  Pull them when the center is just set.

• Overmixing: Once flour goes in, be gentle. Overmixing = gluten = cakey crumb.
• Too-hot batter: If the chocolate-butter mix is scorching, you’ll scramble the eggs.
  

  Let it cool a minute.

• Cheap chocolate: Use decent dark chocolate. It’s the backbone of the flavor.
• Wrong pan size: A 9×9 or 9×13 changes thickness and timing.
  

  Stick to 8×8 for optimal fudgy height.

Recipe Variations

• Salted Caramel Swirl: Dollop 1/3 cup thick caramel over the batter and swirl. Sprinkle flaky salt before baking.
• Espresso Boost: Add 1/2–3/4 tsp instant espresso powder to deepen chocolate flavor without making it “coffee.”
• Nutty Crunch: Fold in 1/2 cup toasted walnuts or pecans.
  

  Toasting = better flavor, always.

• Peanut Butter Ribbon: Warm 1/4 cup peanut butter, swirl into the top. Instant peanut butter cup energy.
• Double-Chocolate Chunk: Fold in 1/2 cup chopped milk chocolate for pockets of goo.
• Gluten-Free Swap: Use a 1:1 gluten-free baking blend.
  

  Add 1 tablespoon milk if the batter seems extra thick.

• Dairy-Free: Use vegan butter and dairy-free dark chocolate. Slightly different crumb, still amazing.

FAQ

How do I know when fudgy brownies are done?

Look for set edges and a center that no longer jiggles but still feels soft.

A toothpick should come out with moist crumbs, not wet batter and not clean. Start checking at 22 minutes.

Can I use only cocoa powder and skip the chopped chocolate?

Yes, use an extra 2 tablespoons butter and 2 more tablespoons cocoa.

Texture will be slightly less glossy and rich, but still very fudgy.

Why aren’t my brownies getting shiny tops?

Make sure sugar dissolves into the warm butter-chocolate mixture and whisk the eggs until the batter is glossy. Also, don’t cut the sugar too much—the crust needs it.

Using real chocolate helps.

Do I need to let the brownies cool before slicing?

If you want neat squares, yes—let them rest 30–45 minutes. If you want molten-center energy, slice early and accept the chaos.

Both are valid life choices.

Can I double the recipe?

Yes, bake in a 9×13 pan and start checking at 28–32 minutes. Watch the edges and test the center for moist crumbs.

Can I add fruit like raspberries?

Absolutely.

Gently press 1/2 cup fresh raspberries into the batter before baking. Reduce add-in chocolate to keep structure balanced.

What cocoa is best—Dutch-process or natural?

Either works.

Dutch-process will taste smoother and darker; natural will be slightly brighter and more intense. Choose your vibe.

Chef’s Final Word

These One-Bowl Fudgy Brownies (No Mixer) punch way above their effort class.

Melt, whisk, fold, and flex—no special gear, just smart technique and good chocolate. Keep them slightly underbaked, respect the cool-down, and you’ll have that legendary chew every single time.

Bake them once and they’ll become your emergency dessert plan. FYI: hiding a square in the freezer for “future you” is both strategic and noble.