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    Home » In the kitchen » One Pot Classic Fudgy Brownies

    One Pot Classic Fudgy Brownies

    Published: Aug 18, 2016 · Modified: Jul 7, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    The absolute best made from scratch brownie recipe - double chocolate, super fudgy, crackly on top and ready in 40 minutes using only 1 pot! Homemade brownies have never tasted so good!

    The ultimate classic fudgy brownie recipe - double chocolate, super fudgy, crackly on top and ready in 40 minutes using only 1 pot! | thekiwicountrygirl.com

    So, Sage is scared of kittens. Our big, boisterous black labrador teenage puppy who has a bark that would frighten off any intruder is terrified of Josh's mums teeny tiny kitten. I was over at their house last night and Sage was a whimpering mess. They would eye each other up, and then the kitten would come running at Sage (which was hilarious) and Sage would go running to hide behind Josh's dad. We were actually in hysterics. If only our chickens would fight back like that!

    Anyway, brownie. Or more specifically the best, one pot ultimate chewy classic fudgy brownie!

    Brownies come in all shapes and forms but if I'm going to eat a brownie I want it to be really decadent. I want it to be rich and chocolately, not cakey at all and super fudgy. Substandard brownies are not something I want to know about. That's why today, I bring you the ultimate classic fudgy brownie, and the best brownie that's ever come out of my kitchen.

    I tried so many different variations of the standard brownie until I found the combination that I was 100% satisfied with and you are going to LOVE it!

    The ultimate classic fudgy brownie recipe - double chocolate, super fudgy, crackly on top and ready in 40 minutes using only 1 pot! | thekiwicountrygirl.com

    This particular recipe has both chocolate and cocoa powder making the brownie extra chocolately...exactly what we are after. It doesn't require any raising agent (baking powder or soda) because it doesn't need to rise. It only has a small amount of flour because chocolate and 3 eggs really do all the work in creating the bulk of it.

    They only need 20 minutes cooking time because you don't want to overcook them. They will start to crack around the edges and a toothpick inserted into the middle will come out pretty clean with a few crumbs on it. That means it's perfect! It's really important to let it cool completely in the tin before removing and cutting it as it needs time to set.

    These classic fudgy brownies are:

    • Fudgy & dense
    • Super chocolatey
    • Easy to make
    • Made in 1 pot = less dishes
    • Ready in 40 minutes

    Sound good?

    The ultimate classic fudgy brownie recipe - double chocolate, super fudgy, crackly on top and ready in 40 minutes using only 1 pot! | thekiwicountrygirl.com

    Josh loved it, I loved it and Josh's dad claimed that it passed the taste test with flying colours. High praise from a man who loves his chocolate desserts! And I've made it 3 times in 1 week... 🙂

    [mc4wp_form]

    The ultimate classic fudgy brownie recipe - double chocolate, super fudgy, crackly on top and ready in 40 minutes using only 1 pot! | thekiwicountrygirl.com

    The ultimate classic fudgy brownie recipe - double chocolate, super fudgy, crackly on top and ready in 40 minutes using only 1 pot! | thekiwicountrygirl.com

    One Pot Classic Fudgy Brownies

    The absolute best made from scratch brownie recipe - double chocolate, super fudgy, crackly on top and ready in 40 minutes using only 1 pot! Homemade brownies have never tasted so good!
    5 from 22 votes
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 16 squares
    Author: Laura

    Ingredients

    • 115 g butter
    • 150 g chocolate (I used Whittaker's Dark Block (50%))
    • ¾ cup white sugar
    • ¼ cup brown sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • ⅔ cup (93g) plain flour
    • 3 tablespoon cocoa powder
    • ¼ teaspoon salt

    Instructions

    • Pre-heat the oven to 180°C/350°F and line a 20cm square tin (8") with baking paper or tinfoil.
    • Roughly chop the chocolate and add to a medium sized saucepan with the butter. Melt over a low/medium heat. Remove from the heat and allow to cool for 5 minutes.
    • Add the sugars, eggs & vanilla & whisk together.
    • Sift in the flour, cocoa powder and salt & stir gently until combined.
    • Pour into prepared baking tin and bake for 20 minutes until the brownie is starting to crack on the top and is starting to pull away from the sides. A toothpick inserted into the centre will come out with a few moist crumbs on it.
    • Remove from the oven and allow to cool completely in the tin before removing and slicing into 16 squares.
    • Store in an airtight container at room temperature for 5 days..
    Nutrition Facts
    One Pot Classic Fudgy Brownies
    Amount per Serving
    Calories
    199
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    5
    g
    31
    %
    Cholesterol
     
    46
    mg
    15
    %
    Sodium
     
    102
    mg
    4
    %
    Potassium
     
    69
    mg
    2
    %
    Carbohydrates
     
    26
    g
    9
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    17
    g
    19
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    225
    IU
    5
    %
    Calcium
     
    14
    mg
    1
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!

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    Reader Interactions

    Comments

    1. Carl Shepherd says

      June 15, 2025 at 9:05 pm

      5 stars
      I added extra half of all ingredients and cooked it in a 12" by 8" pan extra 5mins cook time absolutely delicious

      Reply
    2. Caitlin says

      February 04, 2025 at 8:23 am

      5 stars
      Love this recipe, did a double batch, with an extra few spoons of cocoa powder as I used creamy milk chocolate! Lovely and moist

      Reply
    3. Roseagh says

      August 19, 2024 at 11:29 am

      5 stars
      First time making this brownie recipe and OMGosh, so easy!!!
      Slighly overcooked the edges but still very morish! I'm going to up the game next time with adding choc pieces before cooking, or maybe some dried raspberries. Tastes great with greek yoghurt 🙂

      Thank you for this recipe 🙂 <3

      Reply
    4. Shayla says

      May 23, 2024 at 6:49 pm

      Baked for 20 minutes and it's still batter????

      Reply
      • Laura says

        May 23, 2024 at 7:44 pm

        All ovens are slightly different, just keep testing until it's done - it should only need an extra 5 minutes, 10 at the max I would think!

        Reply
    5. Iain says

      October 26, 2023 at 5:18 pm

      5 stars
      Never fails ;] Thank you!

      Reply
    6. Jacqui says

      November 04, 2022 at 1:35 pm

      5 stars
      Awesome recipe. Nice not being a large recipe.

      Reply
    7. Denise Nardan says

      May 21, 2022 at 5:10 pm

      I made this today…how do you achieve that wrinkly surface?

      Reply
      • Laura says

        June 14, 2022 at 10:38 am

        Hi Denise, sometimes I get a crinkly top, sometimes not!! I think that making sure your sugar is well dissolved in the batter is helpful, but other than that I'm not entirely sure! But regardless, it always tastes delicious!

        Reply
        • Denise Nardan says

          May 23, 2023 at 12:46 pm

          Yes, you are right! ALWAYS delicious!

      • Becky says

        August 12, 2023 at 7:45 pm

        Whipping the eggs and sugar within an inch of their lives should get you a crinkly top. So they are pale and fluffy

        Reply
    8. Adam says

      January 25, 2022 at 9:48 pm

      5 stars
      Decadent and delicious, I've started making it triple chocolate by smashing the rest of the block of whittakers into chunks and putting them in whole just before it goes in the oven. Sooooooo good, when it cools you get chunks of chocolate all through it

      Reply
    9. Carole says

      October 15, 2021 at 1:01 pm

      Do you think it would work with half the sugar, as I normally halve the sugar in all my baking? Can't wait to try these this weekend 🥰

      Reply
      • Laura says

        January 05, 2022 at 8:09 am

        Hi Carole, I definitely can't guarantee success halving the sugar - I would decrease it slightly (maybe by a 1/4 cup) to begin with and see how it goes.

        Reply
    10. Ashleigh says

      July 20, 2021 at 2:01 pm

      5 stars
      The easiest, yummiest recipe to make! Always my go to 😊

      Reply
    11. Chandra Yee says

      December 03, 2020 at 5:16 pm

      Does the recipe not need baking powder?

      Reply
      • Laura says

        January 09, 2021 at 8:21 am

        Hi Chandra, no it doesn't, that's what makes them so fudgy! Enjoy 🙂

        Reply
    12. Sheryl Black says

      November 10, 2020 at 2:58 pm

      5 stars
      These came out perfect and were gone in a flash. Going to make them again this weekend - thanks so much for the recipe.

      Reply
    13. Molly says

      October 14, 2020 at 8:55 am

      5 stars
      Mine came out cakey 🙁 Think it was user error - maybe I over cooked or stirred too hard? Any thoughts? Might just need to give it another go!

      Reply
      • Laura says

        November 10, 2020 at 11:12 am

        Maybe bake for slightly less time! Hopefully they work out next time! Laura

        Reply
    14. Michelle P says

      May 29, 2020 at 1:13 pm

      5 stars
      These are quick, easy and delicious. Thanks! 🙂

      Reply
    15. Tracey says

      April 20, 2020 at 1:42 am

      Can I use a buckwheat flour ?

      Reply
      • Laura says

        May 27, 2020 at 8:59 pm

        I've never cooked with buckwheat flour but as it's such a small amount of flour to swap, I'd definitely give it a try! Laura

        Reply
        • Tanya says

          October 14, 2021 at 11:44 pm

          Hello,
          I wonder if Tracey - or anybody else - has tried using buckwheat flour.
          Please share experience, if you have it. Thanks.

    16. Vicki @ Boiled Eggs & Soldiers says

      August 29, 2016 at 12:36 am

      these look amazingly delicious thanks so much for sharing with YWF

      Reply
      • Laura says

        August 29, 2016 at 6:48 am

        Thanks Vicki! 🙂

        Reply
    17. Claire @ My Pink & Green Life says

      August 20, 2016 at 4:41 am

      Mmmm yes these look like brownie perfection! I think I need to go eat something chocolatey like, right now, haha!

      That is too funny that your dog is scared of kittens! Our first dog was, too, but then again she was only as big as a cat so it was justified. 😛

      Reply
      • Laura says

        August 21, 2016 at 8:04 pm

        This really is brownie perfection Claire! Haha how funny is that! It looks so ridiculous, our dogs are so big next to the kitten!

        Reply
      • Natasja Martin says

        September 30, 2020 at 11:28 am

        Tried your recipe today, amazing! They came out perfectly and were very easy to make. I've tried many other recipes and none have worked as well as yours did. Thank you 😊

        Reply
    18. Megan says

      August 19, 2016 at 7:33 pm

      Woah these look amazing. I'm all about dense, fudgey brownies. I hate it when people make those light, cakey "brownies."

      Reply
      • Laura says

        August 21, 2016 at 8:06 pm

        Me too! If it's not fudgy, just call it cake! 🙂 You will love this one!

        Reply
    5 from 22 votes (12 ratings without comment)

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