For the longest time I did not think it was possible to make brownies from scratch that taste better than brownies from a box mix. Box mix brownies are so ooey and gooey and fudgy and just plain perfect. I also fully believe that store-bought and box mix desserts are perfectly acceptable, especially when they're just as good, if not better than homemade! So I wanted to come up with a brownie recipe that was just as easy as a box mix, but tasted even better and this recipe does exactly that! These Fudgy Brownies are so ooey gooey and have that perfect crackly top that brownie dreams are made of, and take just minimal time and effort to make!
This is the easiest and fudgiest brownie recipe you'll find! They're perfect for bake sales, gifts, and every chocolate craving! If you love fudgy chocolate desserts, be sure to check out this Flourless Chocolate Cake and these Mini Chocolate Molten Lava Cakes!
Why this Recipe Works
If you think you don't have the skills to bake from scratch, this is the recipe for you! These rich and fudgy brownies need just one bowl and a spoon or spatula, and are so easy to make that even the kids can help! This recipe is truly as simple as a box mix, and they taste so good you'll never go back to the box! They really are the absolute best brownies you'll ever have!
Ingredients and Notes
Cocoa Powder - Because there is no leavening agent in these fudgy brownies, dutch process or natural cocoa powder will work.
Vegetable Oil - This chocolate brownies recipe uses vegetable oil in addition to butter for a source of fat. While the butter adds a richness in flavor, the oil contributes to the fudgy, gooey texture.
Egg Yolks - The extra egg yolks give a richness to the brownies and help contribute to the perfect fudgy texture.
Substitutions
Vegetable Oil - Any neutral oil will work for these rich, fudgy brownies. Canola and vegetable oils are my go-tos, but a melted coconut oil should also work - it may just add a slight coconut flavor. The oil can also be replaced with an equivalent amount of butter, just be sure to add it with the rest of the butter instead of when the oil is added. Replacing the oil with butter may give the brownies a slightly different texture, but should also add a richer flavor.
Espresso Powder - Espresso powder does not give these chocolate brownies a coffee flavor, but it really helps to enhance the chocolate flavor. If you don't have it or don't want to use it, feel free to skip it!
Chocolate Chips - In place of chocolate chips, you can instead use m&ms or chop up a candy bar, or use whatever delicious chocolate you have on hand! There are so many ways to easily change up the mix-ins and give these fudgy chocolate brownies fun twists!
How to Make this Recipe
Step 1: Heat milk and butter until butter is melted and milk is hot, but not boiling.
Step 2: Add oil and cocoa powder, and stir until well combined.
Step 3: Mix in the eggs and yolks, then add the sugar and mix until fully incorporated.
Step 4: Add flour, salt, and espresso powder and mix until just combined. Stir in chocolate chips.
Step 5: Pour mixture into a parchment lined 9x13 pan and bake at 350℉ for 30 minutes, until edges appear fully baked.
Step 6: Let cool completely, overnight if possible, cut into squares and enjoy!
Recipe FAQs
This simple fudgy brownies recipe results in the best crackly top. This is a result of the ratio of sugar to other ingredients. I know 3 cups may seem like a lot of sugar but it's important for the perfectly fudgy texture and epic crackly top.
For the cleanest cuts, I recommend refrigerating the brownies for 30 minutes or so before slicing. You'll also want to wipe the knife clean between each slice. It's also really important that these brownies have cooled completely before slicing. Because of their extra fudgy texture, they need additional time to fully set or they will be very messy when you cut in!
I would not recommend doubling this recipe as it already makes quite a bit of batter and you would need a large bowl or saucepan to make it without overfilling the bowl. You also would need two 9x13 pans for baking as the batter would be too thick to bake in a single dish. If you need to double the recipe, I would suggest prepping batter for the second batch while the first batch is baking. You can also make these fudgy brownies in two 8x8 pans instead of a 9x13 (or four 8x8 pans if you're making the recipe twice).
Tips & Tricks
Tip #1: When melting the butter and heating the milk, the milk should be hot enough by the time the butter is melted. While you want the milk to get hot, you don't want it to boil. Adding the cocoa powder to a hot mixture helps ensure it fully dissolves.
Tip #2: Though you want to add the cocoa powder while the milk is hot, you do not want to add the eggs to a hot mixture. If the mixture is still warm when the time comes to add the eggs, let the mixture cool a bit more before adding the eggs.
Tip #3: I highly recommend baking these fudgy brownies in a metal pan, not a glass pan. This will give your brownies sharper edges which are more visually appealing, but it also will ensure that they bake more evenly.
Tip #4: These brownies are extremely fudgy and gooey so it is imperative that they fully cool. They will seem underbaked when they first come out of the oven, but as they sit in the hot pan they will continue to bake and they will set as they cool.
Storage Tips
These extra fudgy brownies can be stored in an airtight container at room temperature for about a week.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Better Than Box Mix Brownies
Equipment
- saucepan or microwave-safe mixing bowl
- 9x13 baking pan
Ingredients
- ½ cup milk
- 1 stick butter
- ¾ cup cocoa powder heaping
- ½ cup vegetable oil
- 2 eggs
- 2 egg yolks
- 3 cups sugar
- 1 ½ cups flour
- 1 teaspoon kosher salt Diamond Crystal
- 1 tablespoon espresso powder
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350℉. Line a 9x13 pan with parchment paper.
- Heat milk and butter in a large saucepan or microwaveable-safe mixing bowl until the butter is melted and the milk is hot.½ cup milk, 1 stick butter
- Add cocoa powder and oil to the hot milk and melted butter and stir till well combined.¾ cup cocoa powder, ½ cup vegetable oil
- Mix in eggs and egg yolks.2 eggs, 2 egg yolks
- Stir in sugar.3 cups sugar
- Add in flour, salt, and espresso powder until combined.1 ½ cups flour, 1 teaspoon kosher salt, 1 tablespoon espresso powder
- If using chocolate chips, stir in now.1 cup chocolate chips
- Pour the mixture into the lined pan and bake for 30 minutes, until the edges are fully baked. They may seem underdone.
- Let cool completely (overnight if possible) and cut into squares. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
This recipe was originally posted on August 28, 2017, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in March of 2025.
Allison says
Best brownies ever! I made them with my son and he had so much fun. It was a fast and easy recipe, especially for someone who is not a great baker! I definitely want to do this one again.
Allison says
Best brownies ever! I made them with my son and he had so much fun. It was a fast and easy recipe, especially for someone who is not a great baker! I definitely want to do this one again
Liz Pollio says
I am so happy to hear this, and so glad you enjoyed them!!
Katie says
Hi, I'm a very very new baker and was wondering what would happen to the texture/moisture if you used 1 1/2 cups sugar to match the flour ratio? Thank you
Liz Pollio says
Hi Katie, I'm so excited you're starting your baking journey! I have not tested the recipe with that much of a sugar reduction. My best guess is that it will not ever fully bake into brownies (though, it seems the worst that would happen is that you eat it out of the pan with a spoon instead of cutting it into squares!). If you try this, please let me know how it turns out. I will also try to test this in the coming weeks and let you know how it goes. And if I can answer any more questions as you get more into baking, please let me know, I'm happy to help!
Cynthia says
Have you tried this recipe with a little less sugar? I tend to like my desserts on the less sweet side and was wondering if the texture would still be good if I cut out 1/2 cup or so…?
Liz says
Hi Cynthia! I have not tried this. I think it should be fine, it just may be a little bit more gooey of a brownie, but as long as you don't mind that I would think it should be okay. If you do try it, let me know how it goes!!
Jillian says
These were one the best brownies I have ever tasted. When I NEED gooey chocolate, I run to this recipe!
Liz says
I'm so so glad you like them!! They're a perfect go-to for a gooey chocolate fix!!
Richelle says
I made these last weekend and they are every single thing! Chewy, fudgy, made for chocolaholics. Perfect warm with a scoop of vanilla ice cream. chef's kiss.
Liz says
I am so thrilled to hear you love them as much as I do!! A perfect go-to recipe when you need chocolatey deliciousness!
Adina says
I think I’m going to make these tonight!
Liz says
Let me know how they turn out! They're super easy and SO good. I highly recommend the addition of chocolate chips 🙂