Fudgy Chocolate Brownie

The only chocolate brownie recipe you’ll ever need – quick, easy, and ultimate fudgy!

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Dear readers, this post marks the start of a new journey on this blog – from today I will be sharing recipes with eggs in addition to the eggless recipes that I have been sharing.

I debated long and hard before deciding to do this, and even ran an Instagram poll. And while I realise that most of my readers and followers want to see eggless recipes only, there is still a considerable number of people who are comfortable using eggs in baking. Both are equally important to me and by expanding the blogs’ reach to more people, I am only looking to share more content while growing my own knowledge of baking.

Be assured that I will continue to share eggfree recipes with the same frequency as I have in the past. But for now enjoy these absolutely amazing fudgy chocolate brownies.

Fudgy brownies

There was no question in my mind that the first recipe with eggs that I share on the blog had to be the most requested and my most trusted recipe for fudgy chocolate brownies.

Fudgy texture

It’s a recipe that I first tried years back and hold extremely dear. It is

  • easy
  • quick to make
  • no-fuss, no-fail
  • seriously fudgy
  • versatile
  • has a shiny crackly top

and will soon become your favourite too.

Cocoa powder versus Chocolate

Purists may argue that a good brownie is always made with chocolate. While I do see some merit in that argument, this recipe defies the odds because it works just as well with only cocoa powder. For the first few years that I made It, I used only cocoa, and I started adding chopped chocolate when I realized that it would just add to the fudginess. Infact that reflects in the procedure as well where instead of the usual melting chocolate + butter together, we just throw in the chunks at the end directly into the batter.

Oil versus Butter

Again, a lot of people like to use only butter in brownies, but I feel like using atleast a little oil not only makes the brownies moister but helps to keep it that way for a while. The rest of the ingredients are regular kitchen staples that won’t break your bank –

  • flour
  • sugar
  • baking powder
  • eggs

Yes that simple!  

Fudgy brownie bite

The Right Pan

You could use any shape of pan although we all agree that the edges of fudgy brownie is the best part about it and a square pan allows you more of that. A 6 or 7 inch pan works best for the measurements of this recipe. I recommend lining your pan with good quality baking paper because it’s almost impossible to turn a brownie pan upside down without ruining that beautiful crinkle top.

Did you say crinkle top?

Yes the reason why these brownies are my favourite is how effortlessly you get a shiny crackle top that is sacrosanct to the brownie eating experience. The secret (not so secret anymore) lies in beating together the eggs and the sugar. It is why it is such an uphill task achieving the same crackle top in eggfree brownies.

How to know when Brownies are done?

Since a skewer test does not typically work well for brownies, the best way to know when brownies are baked is to check for the brownies leaving the sides of the pan very slightly. Overbaking brownies takes away the fudginess and makes them dry so be careful and plant yourself next to the oven during the last 10 minutes of baking.

Substitute for Egg?

Coming to the question that I know most of you will be asking by this point. How do you substitue the eggs in this recipe? Unfortunately, you cannot. I have spent a good part of last year trying multiple eggless recipes to achieve the same high standard that I hold for any good brownie. The result of my trials led me to the understanding that with brownies – it wasn’t just the recipe but the technique that made all the difference. Thus I decided to conduct a workshop to teach everything that I had learnt about brownies. You could check that out here – Eggfree Brownie Workshop

I still have trials underway to share some reliable eggless brownie recipes on the blog too (different than the workshop) and I will share my results as soon as I’m satisfied with them.

Make sure you’re subscribed to the blog for regular updates.

Meanwhile if you’d like to try other eggless chocolate recipes that will give you somewhat the same satisfaction as a brownie, here are a few ideas –

Fudgy Chocolate Brownies

The only brownie recipe you'll ever need for the fudgiest brownies
Prep Time15 mins
Cook Time30 mins
Total Time45 mins


  • ½ cup All-Purpose Flour (70g)
  • ¼ cup Cocoa Powder (25g)
  • ¼ tsp Baking Powder
  • 2 Eggs
  • 1 cup Castor Sugar (200g)
  • ¼ cup Butter (56g)
  • ¼ cup Oil (60ml)
  • 1 tsp Vanilla Extract
  • 70g Chopped Chocolate



  • Line a 7 inch pan with parchment paper in a way that the parchment comes up the sides too. Pre-heat the oven to 170 degree C.
  • In a bowl, mix together the flour, cocoa, and baking powder together and set aside.
  • In a large bowl, add the 2 eggs and sugar and beat for atleast 3-5 minutes. Do not skip this step as this is what will give you a crackly shiny top on the brownies.
  • Add the vanilla, melted butter, and oil and beat again for a minute.
  • Finally add the flour mix and mix well. Fold in the chopped chocolate reserving a few to add to the top.
  • Pour the batter into the pan and top with remaining chocolate.
  • Bake at 170 degree C for 25-30 minutes or till the brownie pulls away from the sides of the pan.
  • Let it cool completely before slicing.

Join the Conversation

  1. Deepa Keshwani says:

    Can we replace the eggs .. pls clarify since I m a veg

    1. Hi Deepa, I have mentioned about it in the article. There is no replacement for eggs in this recipe

    2. Tabassum Begum says:

      Loving all ur recipes

  2. Shivani tharani says:

    Hey pooja your recipes are amazing I just had one question can we replace castor sugar with icing sugar? Also if yes then in what quantity? And I recently tried the chocolate cake recipe from your blog it turned out so yummy I used that as a base for chocolate cake thanks for sharing such great recipes 🙂

    1. Hi Shivani, thank you so much. For this recipe I would recommend castor sugar. If you don’t have it replace with powdered sugar. For each cup of castor sugar you need to use 3/4 cup of powdered

  3. Castor sugar replacement?

  4. Salted butter or unsalted butter?

    1. I have used salted

  5. Faseeha Yaseen says:

    but is ths too sweet ?

  6. Hi Pooja! Thank you for this recipe. I was wondering if it’s possible to substitute all purpose flour for wheat. I know wheat tends to be denser, so if I do substitute all purpose flour with what should i add a tablespoon or two of water/milk? Thank you!

    1. Hi Shreya, I haven’t tried wheat in this recipe but you could surely try that. Yes I recommend adding some warm milk or water towards the end.

  7. Hi Pooja, thanks for the recipe, would this brownie work as a base for a Brownie Icecream cake? Or would it become too hard due to the butter on freezing?

    1. Hi this wouldn’t work well as a base for an ice cream cake

  8. Simy Mathew says:

    Can we bake brownie without oven?

  9. Hii…first of all thanks for the recipe I am worried I have only 9 x 9 pan …so if I use the same measurements will it be very thinner….how to increase the measurements for my pan size

    1. Hi Yamini, simply 1.5x the quantity of the batter and increase all ingredients proportionally

  10. Hi . Should i beat using an electric mixer or hand whisk?

    1. Hey you can use a beater or whisk my hand too. Just ensure to beat the sugar and eggs for enough together

  11. Varsha Rohith says:

    I only have an 8×8 pan, how will the measurements change?

  12. Hi Pooja, Can I use chocolate compound. Thank you for the recipe

  13. Simrat Kaur says:

    Which brand of chocolates can be used and which is the one which you use?

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