Chocolate Brownies
Published Oct 26, 2026
Fudgy chocolate brownies made in one bowl with cocoa powder, oil, and chocolate chips. No mixer or melting chocolate needed, with a shiny, crackly top.
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I love cake, but if I’m making brownies, I really don’t want them to have the same texture. I want a soft, fudgy middle, and I actually like when brownies are a little gooey, especially if I’m eating one while it’s still warm. These chocolate brownies have a thin, crackly top too, which I love. And yes, I’m still adding chocolate chips even though there’s already plenty of cocoa powder in the batter. I like getting those little bits of melted chocolate when I cut into one.
I also don’t bother melting chocolate for the brownie batter. I use cocoa powder, mix everything in one bowl, and don’t even need to get the mixer out.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Chocolate Brownies recipe.
I tried these chocolate brownies with more flour and even a little baking powder, and I just didn’t like how much they puffed up. They were getting too cakey for me. I liked them much better with less flour and no baking powder at all. I also noticed that the more I mixed the batter, the lighter the brownies came out, so now I stop as soon as the flour is mixed in and fold in the chocolate chips.
Let the brownies cool completely before cutting because they firm up quite a bit as they sit.
Happy Cooking!
– Yumna
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Chocolate Brownies Ingredients
- Chocolate: Unsweetened cocoa powder and semisweet chocolate chips give the brownies their chocolate flavor. If your cocoa powder is lumpy, sift it before adding it to the bowl. You can also use dark chocolate chips if you prefer!
- Dry ingredients: Just all-purpose flour, granulated sugar, and salt.
- Wet ingredients: You’ll also need avocado oil, large eggs, and vanilla extract. Use room-temperature eggs so they blend easily with the oil and vanilla.
How to Make Chocolate Brownies
These step-by-step photos walk you through how to make Chocolate Brownies. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Chocolate Brownies recipe below
1. Combine the sugar and oil
In a large bowl, whisk the granulated sugar and avocado oil together until thoroughly mixed. The mixture may still look grainy at this stage.
2. Whisk the eggs & vanilla
Add the eggs and vanilla, then whisk until the mixture is well combined.
3. Add the dry ingredients
Use a spatula to stir the cocoa powder, flour, and salt into the wet ingredients. Scrape along the bottom of the bowl to catch any pockets of flour.
4. Fold in the chocolate chips
Once there are no dry streaks left, gently fold the chips through the thick batter.
5. Spread the batter in the pan
Transfer to a parchment-lined baking pan. Use a spatula to push the batter into the corners and smooth the surface.
6. Bake the brownies
Bake until a toothpick inserted into the center comes out with a few moist crumbs. Set the pan on a wire rack and let the brownies cool completely before cutting into 16 squares.
Full Chocolate Brownies Recipe
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Chocolate Brownies Recipe
Ingredients
- 1¼ cup granulated sugar
- ½ cup avocado oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper.
- In a large bowl, whisk together the sugar and oil until the sugar dissolves. Add the eggs and vanilla, and whisk until well combined.
- Add the cocoa powder, flour and salt to the wet ingredients and stir with a spatula until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 25 minutes, or until a toothpick comes out with only a few moist crumbs. It’s better to underbake the brownies than to overbake them.
- Allow to cool completely for at least 30 minutes on a wire rack before cutting into 16 squares.
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Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
Valentine’s Day Brownies
If you’re baking something to share on Valentine’s Day, try these fudgy heart-shaped brownies with sprinkles. You can keep the decorating simple and still have something cute to pass around!
Reindeer Brownies
Make reindeer brownies with pretzel antlers, candy eyes, and a red nose! Try them for a Christmas get-together, or let the kids help decorate a batch at home.
- Espresso powder. Stir 1 teaspoon into the dry ingredients for a little coffee flavor.
- Chopped nuts. Fold in ¼ cup chopped walnuts or pecans with the chocolate chips.
- Flaky salt. Sprinkle a small pinch over the batter before baking if you like a salty bite with the chocolate.
Recipe Tips
- Use the right pan size. A larger pan spreads the batter thinner, so the brownies will bake faster. Stick with an 8×8-inch pan for the thickness you see in the photos.
- Give them enough time to cool. Start with at least 30 minutes, but cool for longer if the center is still warm. Leave parchment hanging over two sides of the pan so you can lift the cooled brownies out to slice.
Troubleshooting
Too much flour or too much time in the oven can dry them out. Spoon and level the flour instead of scooping it straight from the bag, and check the brownies around the 25-minute mark. You’re looking for moist crumbs rather than a completely clean toothpick.
They may still be warm. Let them cool completely in the pan before lifting them out, then use a sharp knife and wipe it between cuts. If the center is still wet after cooling, the brownies needed more time in the oven.
