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close up of a batch of homemade fudgy brownies
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5 from 2 votes

Easy Homemade Brownies (Dairy-Free and Super Fudgy)

These easy homemade brownies calls for just 8 simple ingredients and can be a dairy-free dessert.  They have a slightly crispy top and a super fudgy center with pools of melted chocolate chunks, making a party-in-the-mouth of any chocolate lover!
Keywords:dairy-free brownies, dessert recipe, easy homemade brownies
Prep Time 10 minutes
Cook Time 45 minutes
Cooling time 40 minutes
Total Time 1 hour 35 minutes
Servings 16
Calories494 kcal
Cost $ 1.00 per person


  • oven
  • Baking pan
  • mixer
  • spatula
  • microwave
  • bowl


  • 16 oz chocolate bar good-quality, chopped (use bittersweet to balance sweeteness. For dairy-free brownies, use 100% dark chocolate)
  • 18 TBSP vegetable oil if you prefer unsalted butter use 24 tablespoons
  • 2 1/2 cups sugar
  • 1/2 cup cocoa powder sifted (preferrably unsweetened)
  • 1/2 teaspoon salt
  • 4 eggs at room temperature
  • 4 tsp pure vanilla extract
  • 1 1/2 cups all-purpose flour sifted


  • Preheat the oven to 325°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper (if needed, grease the bottom slightly so the paper can stick to the pan). Make sure the paper rise up to also line the sides of the pan so that you can lift the baked brownies out of the pan easily.
  • Then, chop the chocolate bar into chunks. In a medium bowl, combine half of the chocolate and the oil together and heat in the microwave in 30-second intervals or until melted, about 1 to 1 ½ minutes. Let the mixture sit for about 3 minutes and stir well until smooth. Set aside!
  • In a separate large bowl, mix the sugar, sifted cocoa powder, and salt, and then add the eggs. Beat with an electric hand mixer for about 3-4 minutes to incorporate air. Whisk in the vanilla and the melted chocolate (make sure it’s not too hot or else the eggs will cook) by hand.
  • Sift in the flour and fold it in with a spatula to incorporate it into the batter, but do NOT overmix; otherwise, you will wind up with cakey brownies.
  • Reserve about 1/3 cup of the remaining chocolate chunks and fold the rest into the batter.  Transfer the thick brownie batter to the prepared baking pan and level with a spatula.  Place the reserved chocolate chunks on top.
  • Bake for 40-45 minutes or until the edges start to pull away from the pan, the top is set and the center (if gently touched) is still slightly soft but not jiggly. Let the pan cool completely on a rack for about 40-60 minutes before lifting up the parchment paper and slicing our easy homemade brownies into 16 slices.

Recipe Video

Recipe Notes

Store these easy homemade brownies in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days. Freeze them individually wrapped in parchment paper and then store them in a sealable plastic bag for up to 2 months. Let come to room temp before serving.
After thawing them, the chocolate chunks will be solid instead of melted.
Make sure the container doesn’t contain any strong odors. The chocolate can absorb them quickly! That is why I prefer to store mine in Ziploc bags, squeezing out as much air as possible from the bag and sealing properly.


Calories: 494kcal | Carbohydrates: 55g | Protein: 5g | Fat: 29g | Saturated Fat: 20g | Cholesterol: 42mg | Sodium: 95mg | Potassium: 273mg | Fiber: 4g | Sugar: 38g | Vitamin A: 70IU | Calcium: 33mg | Iron: 5mg
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