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Easy One-Bowl Classic Fudge Brownies

Easy One-Bowl Classic Fudge Brownie | urbanbakes.comYesterday you saw my deliciously boozy Baileys Irish Cream Brownie Chocolatini.  Today, you’ll see (part 2 of 3) the homemade brownies I made for it.  It’s of my very own tried and true recipe.  One I’ve made countless of times and never fails me.

I’ve been hesitant in showing you this recipe thinking there are so many out there, so why mine?  Why another classic brownie recipe?  But when you make it enough times, you’re able to determine how much or how little you need to adjust certain ingredients to your liking.

I am by no means a professional recipe developer (although I try to create everything on my own) so when I come up with something and it works, I try it again.  If it works again aaand again then, I know I’ve got something going here and you better believe, I will announce it to the world.  Because I’m proud!Easy Classic One-Bowl Fudge Brownies Collage | urbanbakes.comHow many times have you made brownies from scratch only to have it end up too cake-like, dry, not fudgy enough or lacked the flaky cracked top?!  That irks me sooo bad.  A brownie is not a brownie if it’s not fudgy with a flaky top.  Let’s not forget that this is the reason why brownies differ from any other square or bars known.  So unless your goal is to go for a cake-like version of a brownie such as Betty Crocker’s Spicy Mexican Brownie then, I can understand.

You just can’t say no to Betty.

Easy One-Bowl Classic Fudge Brownie | #brownies

So as the name implies here’s my recipe, a one-bowl fudge brownie that’ll always remain a classic.  I hope you try it, like it, love it and share it.  And if you do, tell me about it too. :)

Part 2 of a 3-part series

Part 1 – BAILEYS Irish Cream Brownie Chocolatini

Part 2 – Homemade One-Bowl Classic Fudge Brownie 

Part 3 – Easy Homemade BAILEYS Irish Cream – Ice Cream


Classic One-Bowl Fudge Brownies

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 16 squares

Classic One-Bowl Fudge Brownies


  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour


  1. Heat oven to 350 degrees F. Line an 8 x 8 baking pan with aluminum foil leaving excess foil hang over two opposing sides for easy removal. Grease and flour bottom and sides of the foil; set aside.
  2. In medium bowl, melt butter in microwave on HIGH at 30 second intervals, stir and repeat if necessary until fully melted.
  3. Whisk in sugar and cocoa. Beat in eggs and vanilla.
  4. Using a rubber spatula, fold in flour until flour is completely blended in cocoa.
  5. Pour evenly into pan. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. ENJOY!


This is a thickly dense batter which may require manual spreading in the pan. A rubber or an offset spatula is recommended to easy spreading.

Classic One-Bowl Fudge Brownies recipe is created by Connie of URBAN BAKES



8 Responses to Easy One-Bowl Classic Fudge Brownies

  1. This sounds like a great simple recipe for brownies always been looking for one bowl! Anyways I was wondering if I added chopped up Oreos would it still go right?! Or maybe add Oreos in the layer? Thanks!

    • Hi Melody! I have not added Oreos to this recipe but this is actually something I plan to experiment in the near future. I would say go for it! I can’t imagine any reason why it wouldn’t work. You can add it within the brownie batter or sprinkle it on top which will probably give it a nicer look. Let me know how it turns out for you. :)

  2. Hi your brownie looked perfect ! I tried baking it but it did not come out with a cracked top and wonder why. It would be appreciated if could please tell me what is the secret in making a cracked top brownie. Had tried other recipes the texture were good but not with a cracked top which I so much wanted it to be. Thank you.

    • Hi Sut, thank you! I’m no expert in a food science so I did a quick search on what creates the crackly top on brownies and found this link that I think may be of help to you. Basically, it states the desired appearance for the top should be shiny with minor cracks and to achieve this, you would need to mix “the batter for longer than usual after adding the eggs and before adding any other ingredients.” This creates a thin “meringue” layer which will crack during the baking process. Although I did not specify this in the recipe card, I will add this piece of info into the post. I hope you give it another try and end with positive results. Thank you!

    • Hi Momina, for this particular brownie recipe you do not need a leavening agent. Without it, the brownies bake thick and fudgy rather than light and airy. I hope this helps answer your question. Thanks for asking.