Fudgy Brown Sugar Brownies (one egg)

by Beat Bake Eat

Easy one-bowl recipe for homemade fudgy brownies made with brown sugar, cocoa powder and one egg. So simple but yet so rich and decadent!

Fudgy Brown Sugar Brownies (one egg) - Easy one-bowl recipe for homemade fudge brownies from scratch made with cocoa powder, brown sugar, and one egg. | Beat Bake Eat

After attempting to make chewy brownies a couple weeks ago and failing, I decided that I was not going to be testing and tweaking the recipe dozens of times just to get the texture that I want. So I resorted to my trusty blondie recipe. It’s a foolproof recipe that comes out perfect every time so I thought why not make the chocolate version. I swapped out some of the flour for cocoa powder and it worked out perfectly. I also decided to add some chocolate chips to make them chocolate chip fudge brownies. The chocolate chips are obviously optional but I find that brownies with chocolate chips/chunks are better than those without.

Fudgy Brown Sugar Brownies (one egg) - Easy one-bowl recipe for homemade fudge brownies from scratch made with cocoa powder, brown sugar, and one egg. | Beat Bake Eat

Easy Homemade Brownies

This has become my go-to recipe for fudgy brownies with cocoa powder. Maybe I’ll create an even better recipe in the future but this one is pretty solid. I don’t see myself topping this one.

It’s a one-bowl brownie recipe with simple ingredients that can be made without a mixer and comes together in minutes.

For the way these brownies turn out you’d think that you’d need to be mixing for an hour or add a special ingredient, but no. This recipe is quite simple.

Many people don’t know just how easy making brownies from scratch can be. When it comes to baking, making brownies is one of the easiest things you can make (and one of the cheapest too). Once you master how to make brownies from scratch you’ll never go back to buying a box mix.

Brown Sugar Brownies

Some brownie recipes call for only white sugar while others call for both white and brown. This recipe calls for just brown.

I didn’t use white sugar in this recipe because I was aiming for brownies that are super fudgy and or chewy. Either one would have worked for me and I managed to get that amazingly fudgy texture with minimal effort and I love it. Plus, I prefer brownies with brown sugar.

Using solely brown sugar made these brownies soft, moist, and rich in flavor. They’re also thicker and darker in color than their white-sugar counterparts. And if you didn’t know this already, baked goods with chocolate and brown sugar always turn out flavorful and moist. Always.

The amazing thing about these brownies is that even though they contain no white sugar at all, they still manage to have that crackly top that is such a popular appetizing characteristic of brownies. I’m not quite sure how they turned out with the shiny crust but I’m not complaining! See, this is why I love baking. I always learn something new and there are so many surprises.

One Egg Brownies

Almost all brownie recipes call for at least two eggs. Eggs are responsible for binding the ingredients, moisture, and lift. By only using 1 egg for this recipe it takes out some of that lift that creates a cake-like texture and produces a fudge-like texture instead.

Fudgy Brown Sugar Brownies (one egg) - Easy one-bowl recipe for homemade fudge brownies from scratch made with cocoa powder, brown sugar, and one egg. | Beat Bake Eat

Brownie Recipe with Cocoa Powder

Using real chocolate to make brownies is always good however, using cocoa powder is great too. Cocoa powder is actually packed with more chocolate flavor because it isn’t diluted with milk, water, or sugar which yields brownies that are rich. Making brownies without chocolate is also more convenient. I almost never have baking chocolate on hand but I always have a big tin of cocoa up in my cupboard.

Measuring Cocoa Powder

How do you measure cocoa powder? Cocoa powder is often times clumped together so to make sure that you measure it correctly, fluff it with a spoon prior to measuring (remove as many lumps as possible) then spoon it into the measuring cup and level off the excess. This will ensure that the cocoa powder is not packed into the measuring cup, preventing the possible outcome of a drier baked good. If you want to take it a step further, you can sift the cocoa powder to remove any and all lumps.

How to make Brownies Fudgy

  • Use less eggs
    For a fudge-like texture
  • Mostly or solely brown sugar
    For denser, richer brownies.
  • Less butter
    With less fat the brownies have less moisture which makes for a less gooey center and a more fudgy one.
  • Shorter baking time
    Because the batter is thick and not as moist it doesn’t require to be baked as long.
  • No leavening ingredients
    Another thing that contributes to the fudgy texture is the lack of leavening ingredients because those provide lift and create air bubbles which we do not want for this recipe. Brownies without baking powder or baking soda are naturally denser which is exactly what fudge brownies should be.

Fudgy Brown Sugar Brownies (one egg) - Easy one-bowl recipe for homemade fudge brownies from scratch made with cocoa powder, brown sugar, and one egg. | Beat Bake Eat

You’ll see just how fudgy these are before you even put them in the oven. That’s right, I said before because the batter is so thick. When you start spooning it into the pan you’ll just know that these are going to be exactly what I promise you they’ll be. And don’t forget to like the spoon!

Speaking of which, make sure to scrape the bowl. Get as much batter into the pan as possible. We’re not letting any of that chocolate goodness go to waste.

Although this is an easy brownie recipe, there is some waiting required. After baking you have to wait for them to cool completely before slicing. This takes about 25 – 30 minutes. I know, I know, but it’s a small price to pay.

Fudgy Brown Sugar Brownies (one egg) - Easy one-bowl recipe for homemade fudge brownies from scratch made with cocoa powder, brown sugar, and one egg. | Beat Bake Eat

How to tell when Brownies are done baking

These brownies are done when the center is set to the touch and slightly under baked (no longer completely raw). If you stick a toothpick in the middle there should be just moist crumbs sticking to it. Unlike most brownie recipes, it’s not that hard to tell when these are done. But it’s very important that you do not over bake the brownies.

Taking the brownies out of the oven while they are still under baked will ensure that the end product is not dry and hard. You want to keep as much moisture as you can so that when the residual heat from the pan continues to “bake” the brownies they’ll still be soft and moist on the inside.

Fudgy Brown Sugar Brownies (one egg) - Easy one-bowl recipe for homemade fudge brownies from scratch made with cocoa powder, brown sugar, and one egg. | Beat Bake Eat

How to store Brownies

Store sliced brownies at room temperature in an airtight container or cover tightly with foil. I find that they start to get stale after two days so it’s best to eat them while they’re fresh.

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Fudgy Brown Sugar Brownies (one egg) - Easy one-bowl recipe for homemade fudge brownies from scratch made with cocoa powder, brown sugar, and one egg. | Beat Bake Eat

Fudgy Brown Sugar Brownies (one egg)

Beat Bake Eat
Easy one-bowl recipe for homemade fudgy brownies made with brown sugar, cocoa powder and one egg. So simple but yet so rich and decadent!
4.50 from 62 votes

Click the stars to rate!

Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Course Dessert
Servings 12 Brownies
Calories 166 kcal


  • 1/4 cup (half a stick) unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1/2 teaspoon salt
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup semisweet chocolate chips


  • Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper or foil and set aside. *Note that if using foil the edges may crisp quicker.
  • In a large bowl combine butter, brown sugar, and salt.
  • Beat in the egg and vanilla extract.
  • Add flour and cocoa powder and stir until combined (batter will be thick). Fold in the chocolate chips.
  • Spoon batter into the baking pan in an even layer.
  • Bake for 15 – 16 minutes until the very center is set to the touch and no longer completely raw. Do not over bake.
  • Cool in pan completely before slicing (about 30 minutes).


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Keyword brown sugar brownies with cocoa powder, how to make brownies fudgy, one egg brownies
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Recipe Rating


Adam December 27, 2019 - 3:11 pm

For me this ended up like a giant chocolate cookie. They tasted really good and were very soft, but nothing about this was brownie-like.

Crystal December 27, 2019 - 3:28 pm

Brownies come in all different textures; soft, chewy, fudgy, cake-y, gooey. It’s all about preference. These brownies are fudgy (hence the name of the recipe). They have the same texture as blondies which are very similar to gooey cookie bars.

Jen March 5, 2020 - 9:30 pm

is there supposed to be any leavening agent like baking soda or powder? we made them this evening and everyone loved them. they were very good!! will definitely make them again

Crystal | Beat Bake Eat March 5, 2020 - 10:02 pm

I’m so happy that everyone loved them, Jen! Glad you’ll be making them again. And no, there are no leavening ingredients in this recipe. Adding baking soda or baking powder would make them cake-y instead of dense and fudgy.

Anonymous June 20, 2023 - 5:53 pm

The recipe turned out fantastic for me. In fact it’s turned out fantastically four times now! Very fudgey, very chocolaty, and smooth with such a lovely chew when you fridge it. Totally decadent to begin with but I have topped them with chocolate ganache and holy wow! The only recipe I’ll use for brownies and I knew it from first bite.

Crystal | Beat Bake Eat September 27, 2023 - 5:47 pm

That’s good to hear! Thank you so much. Can’t go wrong with chocolate ganache.

Paige March 6, 2020 - 12:34 pm

Could I use two eggs to make the brownie bigger?

Crystal | Beat Bake Eat March 6, 2020 - 3:26 pm

I’m not sure what you mean by “bigger”. Do you mean thicker/taller or just fluffier? Adding an extra egg would change the texture of the brownies by making them softer, lighter, and more cake-like instead of dense and fudgy but it would not make them bigger in size. If you want them to be larger (taller) you can try doubling the recipe, baking it in the 9×9 inch pan, and baking them for a little longer since there would be twice the amount of batter. Whatever you do try, let me know how it turns out!

Posey Nelson March 25, 2020 - 4:09 pm

Yum. Making them for a second time today, sheltering at home because of Coronavirus. The recipe seems a bit dry with 3/4 c flour but I will carry on as they were so good last time. I melted butter in a saucepan and added the other ingredients into the same pan, less dishes. I don’t use white sugar so this is a good recipe for me. Using non-organic cocoa powder this batch, Hershey’s, & will compare to my Saco Conscientious Kitchen Organic cocoa which I don’t want to run out of. I may be making these a lot in the coming months, thanks a lot Crystal!

Crystal | Beat Bake Eat March 25, 2020 - 4:55 pm

Hmm, well since it came out great the first time you probably packed the flour or cocoa powder into the measuring cup the second time resulting in a drier batter. That’s the only thing I can think of. I’ve never used Hershey’s cocoa powder before but it does have good reviews. I’m glad you’ll be making these brownies again! Thank you for the 5-star rating. Stay safe.

Diane April 9, 2020 - 4:57 pm

It’s on the oven as I write but batter tasted good. Brownies are my super speciality but I am out of white sugar and I didn’t think it was right for my husband to run out for 5-6 things (most needful is sugar) in the current caronavirus crisis. I think they will work. I did add walnuts because my husband insists upon nuts in his brownies and chocolate chip cookies. Easy peasy receive.

Crystal | Beat Bake Eat April 9, 2020 - 5:09 pm

You’re right. Best to stay inside. Those are great additions. Thank you for trying my recipe, Diane! Let me know how it turns out.

Posey Nelson March 25, 2020 - 4:14 pm

Oh, forgot: I live at high altitude, 8000 ft. I cooked the brownies for about 5 minutes longer. Is there anything else I should do? Thx

Crystal | Beat Bake Eat March 25, 2020 - 5:09 pm

I don’t really know much about high altitude baking but I did a little research and it seems that the only thing you need to do for brownies is bake them a little longer, about 5 – 10 minutes (which you already did) and add extra liquid (milk, water, use extra large eggs, add an extra egg yolk, etc.) if the batter is too dry. I hope this helps! By the way, because you live at high altitude, this could be the very reason why the batter was drier the second time around.

Angela March 26, 2020 - 3:40 pm

These brownies sound delicious. I’m stuck inside due to coronavirus & have run out of butter. Can I substitute coconut oil? Thank you!

Crystal | Beat Bake Eat March 26, 2020 - 5:55 pm

Yes, you can. Replace the butter with 3 tablespoons of melted coconut oil. You may need to bake for 1 – 2 minutes longer since oil is moister than butter.

Mary April 9, 2020 - 9:28 pm

This is the second time I’ve made these and I doubled the recipe. I’m Celiac so used gluten free flour (Cup4Cup). Turned out great. Really good when they’ve been chilled in frig!
Stay well!

Crystal | Beat Bake Eat April 9, 2020 - 9:43 pm

Wow, thanks for letting me know that! I never thought of chilling them before. And it’s also good to know that this recipe works well with gluten free flour. You too, Mary! Thanks for popping back to leave a comment. I appreciate it.

Sara January 20, 2021 - 10:59 pm

YUMMY! I cut the sugar a bit and the emphasis was on chocolate! I used a combo of butter, coconut oil & olive oil. Easy and quick chocolate hit!

Crystal | Beat Bake Eat January 21, 2021 - 5:05 pm

Yum! Thanks for leaving a comment, Sara.

Katie May 17, 2020 - 9:11 am

Was going to skip past this recipe because I’m in the UK and use metric measurements but glad I didn’t! Best recipe I’ve found for brownies, texture is spot on. I’m also coeliac and turned out great with a standard gluten free plain flour. Will make double next time as they disappeared too quickly!

Crystal | Beat Bake Eat May 17, 2020 - 11:02 am

Oh wow! So glad they turned out great for you, Katie. I agree, definitely double it. I’m working on the unit conversions for all of my recipes but it’s a lot harder than I thought. When it comes to baking, I am completely unfamiliar with weight measurements. Sorry for the inconvenience.

Amber July 13, 2022 - 5:53 pm

Delicious recipe with a slightly gooey, perfectly fudgy center! I used a small amount of espresso powder in it too and I loved it!

Dar February 14, 2021 - 1:04 pm

Hi Crystal! This is a great recipe and I’ve made it twice already — love it! Thank you so much for sharing it. I would like to make a bigger batch, though, so would you happen to know if this recipe doubles easily? I’m planning to make it in a 12×8 pan, if that helps.

Crystal | Beat Bake Eat February 14, 2021 - 6:57 pm

You’re welcome! I’m happy you like it. I’ve never doubled it myself but I don’t see why you can’t; it’s simple enough. I know this is obvious but all you’d have to do is bake it a little longer. Maybe 20 – 22 minutes.

diane January 22, 2022 - 6:25 pm

Do you think I can substitute almond flour for the regular flour?

Crystal | Beat Bake Eat January 23, 2022 - 2:58 pm

Sorry for the late reply. I honestly don’t know. I’m not sure how it will turn out. I recommend looking for a recipe that specifically calls for almond flour.

Rob February 4, 2022 - 2:21 pm

This is the brownie recipe I was looking for! My daughter is allergic to eggs but can eat baked egg, so I have been searching for a recipe that has 1/2-1c flour per 1 egg. This was the only one I could find as most have 2+ eggs and only a small amount of flour. I did add a tiny bit of milk since the batter seemed so dry, and they turned out great! I’m so excited to have a brownie recipe that she can eat!

Crystal | Beat Bake Eat February 4, 2022 - 2:50 pm

Aw! It makes me so happy to hear that. It’s true, most do have multiple eggs. I’ve never added milk before, I think I’ll try that some day. Thank you for taking the time to tell me how it turned out. I hope your daughter loves them. Have a great day, Rob!

Paula February 20, 2022 - 11:40 am

I am saving this recipe! I googled brownie recipes with only 1 egg because that is all I had. These were fantastic! Very eye opening to use brown sugar. Made for a dense, carmel-y, fudge-y brownie that my family and I looooove! After cooling I went to slice and they were very gooey, looking under-baked. So, I chilled in the fridge for 30 mins as another reader suggested, and then they were perfect. I might make another batch today. Thanks again for the perfect recipe!

Crystal | Beat Bake Eat February 22, 2022 - 4:01 am

Very true; the brown sugar makes them so rich and fudgy! Good thinking. Did you try reheating them afterwards? You’re very welcome! Thanks so much for the 5-star rating, Paula.

Bea March 4, 2022 - 4:24 pm

I made them last night. I followed the recipe almost to the T, just added some toasted pecans and used an 8×8 pan instead of the 9×9. Came out fudgy, but we found it to be too sweet and came out too thin (around half an inch tall). But they tasted great. Now, I’m wondering where I made a mistake. Like, how thick or thin was it supposed to be?

Crystal | Beat Bake Eat March 5, 2022 - 12:47 pm

They’re only as thick as what you see in the pictures. You probably didn’t make a mistake. This is one of my older recipes and most likely needs revising! When recipe testing, I will work on making them thicker and pay close attention to the sweetness. I also think an 8-inch pan would work better. Thanks for your honesty and feedback, Bea.

Karen March 19, 2022 - 10:31 am

Wow! I made these brownies last night. I doubled the recipe and baked in a 9×13 pan for about 23 min. They are so chewy and moist. Seriously the best brownies I have ever had! I would give it 10 stars if I could!! Thanks for sharing this recipe!!!

Crystal | Beat Bake Eat March 20, 2022 - 4:35 pm

Really?!! That’s so great to hear! Thanks so much for the feedback, Karen.

C. Martin May 7, 2022 - 9:12 pm

Perfection! I love the simplicity of it and will make it again. Oh, and it’s done, so that means tomorrow! Thank you!!

Sarah May 27, 2022 - 4:54 pm

Well, I didn’t have a 9×9 inch pan so I used a muffin tin to make brownie bites/muffins. Would love any recommendations or alternative suggestions for switching up the baking tin? Hopefully they turn out just as good! Love that I didn’t need any white sugar as I don’t really keep any in the house. Also measured the chocolate chips by feeling because I LOVE chocolate. Excited to see how they turn out! I will update when eating them.

Sarah May 27, 2022 - 9:27 pm

Soooo yummy! I used a muffin tin to make brownie bites out of this batter recipe and they turned out delicious! Only changes I would make is spraying the tin with non-stick and taking them out a few minutes sooner (took between 15-20 minutes max). Crispy edges with a chewy, fudge-like center. Would recommend and will definitely be making these again! Thanks for the recipe. (:

Beat Bake Eat September 27, 2023 - 7:59 pm

Thanks for the update, Sarah. I’ll have to try this some day.

Anonymous June 24, 2022 - 11:43 pm

brownies did not rise at all. very difficult to come off the pan. they tasted mediocre

Anonymous July 7, 2022 - 12:23 am

This recipe was certainly tasty, but I found that my brownies were very gooey. It does say they are fudgy, so it fits the name. Cooking for longer would be a solution for this if you enjoy brownies with a bit of crunch.

Thanks for the recipe!

Tina September 8, 2022 - 12:22 am

Isn’t it supposed to be in an 8×8 pan? There was only a small amount of batter. It does taste good. I only added 1/2 c of brown sugar because we like things a little less sweet. Thank you for the recipe.

Anonymous November 15, 2022 - 11:54 pm

WAYYYYY too salty NOT good!

Anonymous November 15, 2022 - 11:55 pm

WAYYYYY too sugary NOT good! (last comment accident)

NDM February 1, 2023 - 9:42 am

Hi, could I sub oil for these? The recipe looks great!

Beat Bake Eat September 27, 2023 - 7:19 pm

Yes, absolutely. However, they will be less flavorful.

Anonymous February 2, 2023 - 9:17 pm

It made no brownies I had enough for 3 normal brownies in a 6-6 if it was a 9-9 I would’ve had 1

diamond February 18, 2023 - 5:59 pm

best brownie ever so making it to share at camp

Beat Bake Eat September 27, 2023 - 7:13 pm

Aww, thank you

Beat Bake Eat September 27, 2023 - 7:17 pm

Haha, I know the batter spreads really thin but it does work.

Mae May 16, 2023 - 12:25 am

Super delicious brownie I loved it so much. I would probably add a little less sugar because it is quite sweet (for my liking). But overall really delicious

Crystal | Beat Bake Eat September 27, 2023 - 6:11 pm

Thank you! We all have our preferences. You can certainly decrease the sugar.

Anonymous June 11, 2023 - 7:31 am

I made brownies for the first time using this recipe and they turned out amaazing! The sugar I used had large granules so I did have to grind it. And I did have to leave the brownies in my oven for longer, but I guess that depends on the type of oven used. Other than that I followed this exact recipe, and ended up with soft, fudgy brownies with the perfect sweetness. Next time I will double this recipe to share with more people. Thank you!

Crystal | Beat Bake Eat September 27, 2023 - 5:56 pm

You’re welcome! That was very smart grinding the sugar because that would have affected the texture in the end.

Anonymous June 15, 2023 - 5:42 pm

Amazing and gooey with just 1 egg! Batter is thicker and harder to spread but they turned out great. Thank you!

Crystal | Beat Bake Eat September 27, 2023 - 5:53 pm

Yes, the batter is quite thick. I’m glad it turned out great for you. 🙂

Anonymous July 24, 2023 - 10:35 am

It’s really good

Crystal | Beat Bake Eat September 12, 2023 - 10:53 pm

Thank you

Ricotta Gnocchi & Graham Cracker Cookie Delights - Microwave Recipes October 23, 2023 - 1:18 pm

[…] Discover more delightful one-egg recipes like the Peanut Butter Chocolate Chip Cookies and Coconut Oat Cookies at The Improving Cook. Or if you’re in the mood for a savory twist, check out the Masala Skillet Scramble and the Cheesy Potato Egg Bake. For the ultimate dessert, don’t forget to try the Fudgy Brown Sugar Brownies. […]

günseli November 23, 2023 - 12:45 pm

Thank you for this! I just tasted it, and it’s perfect! I’d like to share some notes that might be useful for others. First off, I substituted brown sugar with sugar beet molasses, added 3/4 cup but I’ll probably reduce it to 2/4 cup next time because it’s quite sweet for me, maybe because molasses is denser. And I might even try with carob molasses next time. Second, 15-16 minutes was not enough for mine, so I baked it for another 10 minutes. As a result, it’s not as fudgy as yours but not too dry either. I’m sure it will go great with coffee. Also, I divided the batter in two 18cm baking molds, for a thinner version, as I didn’t want to end up with a half-baked brownie at my first attempt, because that’s always the case. :=) But thank goodness it was a success this time. Cheers!

Beat Bake Eat November 26, 2023 - 9:44 am

Wow, you created an entirely new recipe! I’m glad your changes worked out and thanks for the feedback.

Anonymous December 9, 2023 - 7:02 pm

Yes! And I’m back with new comments. Seriously, I feel grateful to you whenever I’m making this recipe, and it’s quite frequent I must say :=) So glad I had only “one egg” that night! Haha. You gave me a great adaptable recipe to play with. It even worked with whole wheat flour and einkorn flour. And I’ve been making it with EVOO by the way, and I’m guessing it’d be even better with butter. So, as stated in my first comment, I’ve made it as two giant cookies (18cm) so far, but today I baked half of the dough in a silicone mini muffin pan and added some orange zest and 1/4 tsp baking soda this time. And I got 11 mini muffins, like brownie bites. And they rose pretty well. Wish I could share a picture of them. Thanks again!

Beat Bake Eat December 12, 2023 - 12:27 pm

I’ve never heard of Einkorn flour before! I’m glad you are enjoying experimenting with this recipe. Thanks for all of the feedback.

Karen November 27, 2023 - 1:19 pm

If I double the recipe do I let them bake longer?

Beat Bake Eat November 27, 2023 - 3:56 pm

Yes, bake them for longer!
But I am unsure for how long.
Maybe 19 – 20 minutes.

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