Fudgy Brownies

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These Fudgy Brownies are perfect for those times when you need something sweet but in a small batch. They are rich, chewy, and delicious. Loaded with the fudgy flavor and tasty enough for the whole family. Try it today!

overhead shot of fudgy brownies cut in squares

I love brownies.

Well I actually love chocolate and brownies are a version of chocolate, so brownies are chocolate…therefore I love brownies!

Brownies especially hold a special place in my dessert heart because they were one of the very first things that I learned to bake on my own.

My mom, being the awesome cook that she is, always kept an endless supply of flour, sugar, cocoa powder, and some form of chocolate chips on hand and all of those ingredients are exactly what you need to make up a batch of delicious brownies. Now today I find myself always having a pantry full of the ingredients required to make brownies and so it is very easy for me to whip them up in a pinch.

To me, brownies are best when they come fresh out of the oven. That is the time when they are warm, moist, chewy, and the chocolate just melts. It is also the perfect time to add a scoop of ice cream on top so that it melts just enough to mesh with the warm gooey brownie into the perfect sundae. But you may not always want a large square pan of brownies and so this recipe is perfect to make just 8 individual servings.

fudgy brownies with a glass of milk

Fudgy Brownies

This Fudgy Brownies Recipe is a small batch of brownies for those times when you are in the need something sweet. Rich, chewy, and delicious.
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: fudgy brownies
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 10
Calories: 169kcal


  • 3 1/2 ounces semisweet chocolate chips
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 cup plus 2 Tablespoons sugar
  • 1 large egg plus 1 large egg yolk
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour


  • Adjust your oven rack to the middle position and preheat the oven to 350 degrees F.
  • Line an 8.5 by 4.5-inch loaf pan with parchment paper or aluminium foil. If using foil be sure to spray with non-stick cooking spray as well to ensure the release of your brownies.
  • In a small bowl combine the chocolate chips, butter, and cocoa powder and place in the microwave and by setting on 30-second intervals at a time until the chocolate chips begin to melt, then remove and stir until the mixture is smooth. Set aside and allow to cool.
  • In a separate small bowl, whisk together the sugar, egg, egg yolk, vanilla, and salt until combined.
  • Then whisk in the chocolate mixture until combined. Stir the flour in with a rubber spatula until just combined. Transfer the batter into the prepared pan and smooth the surface. Bake 15 to 20 minutes, until a cake tester comes out clean and you may need to rotate the pan halfway through baking.
  • Allow the brownies to cool in the pan completely before removing. Then lifting the brownies out using the paper or foil, cut the brownies into 2-inch squares. The brownies can be stored at room temperature for up to 3 days.


  • For Vegan Brownies– Use vegan semisweet chocolate chips (such as Enjoy Life), substitute the butter for Earth Balance (vegan butter), and use 1/4 cup plus 2 Tablespoons of unsweetened applesauce for the egg and egg yolk replacement.
  • Recipe adapted from America’s Test Kitchen


Calories: 169kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 243mg | Potassium: 78mg | Fiber: 1g | Sugar: 14g | Vitamin A: 171IU | Calcium: 11mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Tag @simplylakita on Instagram and hashtag it #simplylakita!

side shot of stacked fudgy brownies

hand holding a fudgy brownie
Got any recipe ideas of your own or other ways to enjoy these Fudgy Brownies? Please share them in the comments below!


  • Reply
    November 19, 2015 at 4:43 PM

    Yum….I made some brownies using coconut flour around Valentines and they were yummy. I agree brownies taste so good right out the oven.

    • Reply
      November 20, 2015 at 9:05 AM

      They really do! I have only used coconut flour a few times, but I bet they were yummy.

  • Reply
    November 19, 2015 at 9:46 PM

    I do love fudgy brownies. I’m not really a brownies person. They’re so rich and I love other things more. BUT. I make exceptions for great ones and these look great.

    • Reply
      November 20, 2015 at 9:06 AM

      Thank you! I love fudgy brownies best.

  • Reply
    November 21, 2015 at 8:46 PM

    I love brownies, too, and warm brownies are the best!

    • Reply
      November 22, 2015 at 11:36 AM

      Yes they really are the best!

  • Reply
    Jennifer Parker
    March 16, 2020 at 10:13 PM

    5 stars
    Ok so I used almond flour and instead of butter used 4 Tbsp vegetable oil. Kept everything else the same but also added 1/2 cup of extra crunchy peanut butter . Baked at 350 for 18min. I also decided to frost them with creamy peanut butter buttercream frosting. They turned out AH-MA-ZING! I too am a self taught baker and love using base recipes to spin off of which is what I did with yours . Thank you so much for the smaller batch recipe cuz that’s exactly what I’d been looking for !!

    • Reply
      March 21, 2020 at 2:28 PM

      Thank you Jennifer! I love the modifications that you made to this recipe and will definitely be giving it a try soon!! Especially the crunchy peanut butter, yum!

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