Fudgy Brownies

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Fudgy brownies are perfect for when the chocolate craving hits. A few smart substitutions make these brownies lighter while being completely tempting.

Brownies are one of my most favorite desserts. A bit more special than cookies but less fussy than a cake, brownies are something anyone can whip up after school or post-bathtime. 

Plus it’s a bit harder to tell when you’ve been sneaking slivers of brownie than whole cookies. Not that I know from experience or anything.

Three stacked fudgy brownies on a white plate.

I grew up making brownies using the recipe from the back of the cocoa tin. It was a solid recipe, but it used quite a lot of eggs and margarine.

This fudgy brownie recipe makes things a little lighter by swapping some of the ingredients with egg white and plain yogurt.

Still rich and fudgy, still totally delicious.

If you love chewy chocolatey brownies, you’ve got to try this recipe!


Grab the following ingredients:

Ingredients for fudgy brownies on a tile surface with labels.

Egg plus egg white – We’re using an egg white here in addition to a whole egg, unlike more traditional brownie recipes.

Plain yogurt – Yogurt keeps the brownies moist, while also adding protein. I usually use Greek-style yogurt, but you can use any plain variety you have on hand.

I don’t recommend flavored yogurt for this recipe due to the added sugars.

Vanilla extract – Vanilla is a must in baking recipes, especially those with chocolate. 

Pure vanilla extract has the best flavor. You can also use vanilla paste.

Granulated sugar – Because brownies are made with unsweetened chocolate, we need to add sugar to balance that.

In this recipe the sugar is warmed to help create a crackly crust and rich texture.

Canola oil – Canola (or vegetable) oil is used in place of butter or margarine.

Salt – A little bit of salt brings out the other flavors in the brownies, and contrasts with the sweetness.

Unsweetened cocoa powder – I use Dutch-processed cocoa powder in my brownies.

Because brownies do not contain baking powder or baking soda, you can use your favorite cocoa powder — just make sure it’s unsweetened! 

Unsweetened chocolate – For the ultimate chocolate flavor and texture, this brownie recipe uses melted chocolate in addition to the cocoa powder.

Look for chocolate that is labeled as either 100% cacao or unsweetened. You can also dark chocolate above 70% if you want the brownies slightly sweeter.

Flour – I’ve used both all-purpose flour and a blend of AP and whole wheat flour for these brownies. 

Whole wheat flour will give the brownies a bit of a nutty taste and more dense texture. If using it, try adding only half whole wheat flour rather than the full amount the first time you make these!

Water – Just a little bit to help the sugar melt!

Sliced fudgy brownies on a cooling rack with one stacked on top.

How to make brownies

To make this fudgy brownie recipe, first start out with preheating the oven to 350°F.

Coat an 8×8-inch square baking pan with nonstick spray, or line with a piece of parchment paper.

In a small bowl, whisk together the egg, egg white, yogurt, and vanilla until smooth and no lumps remain. 

Combine the sugar, canola oil, salt, and water in a saucepan.

Place the pan over medium heat and stir constantly until the sugar is warm and melty. 

It does not need to be completely dissolved, but make sure the sugar does not stick to the bottom of the pan. A silicone spatula works well for this.

Remove the pan from the heat and add the cocoa powder and chocolate pieces. Stir until the chocolate is completely melted.

Add in the egg mixture and stir well to combine, then add in the flour.

Stir just until the flour is incorporated and no dry bits remain.

Pour the batter into your prepared baking pan and smooth to the edges.

Place the pan in the oven and bake for 25 minutes.

Let cool completely before cutting.

Overhead of sliced fudgy brownies on a cooling rack.

Storage tips

These brownies will keep in an airtight container for 3-5 days.

You can store them uncut or cut into individual pieces. 

Cutting the brownies does make them dry out faster, so make sure to store the brownies in a sealed container to keep them moist.

The brownies can be stored in the refrigerator for up to 1 week. For even longer storage, freeze them!

Close up of three stacked brownies.

Brownies freeze well and make the perfect snack for whenever the mood strikes.

To freeze, let the brownies cool completely. Cut them into individual servings, then wrap in foil or plastic wrap.

Tuck into a freezer-safe container or bag, label the contents, and freeze for up to 3 months.

To thaw, remove from the freezer and let come to room temperature, or warm in the microwave for about 30 seconds.

Stacked fudgy brownies on a white plate.

Serving suggestions

For me, brownies are perfect with nothing else, but you can always go big on these!

Add flaky sea salt on top for a salty-sweet bite.

Use as the base underneath a scoop of vanilla ice cream for a delish brownie sundae.

Spoon on some raspberry sauce. The tart flavor is a great match for rich brownies.

Enjoy with your favorite sliced fresh fruit, like strawberries, bananas, or mango.

Caucasian hand holding a fudgy brownie with a bite taken.

Make these fudgy brownies the next time your chocolate craving hits!

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Three stacked fudgy brownies on a white plate.

Fudgy Brownies

A few easy substitutions make these fudgy brownies lighter while being completely tempting.
Author : Megan Myers
5 from 38 votes
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16
Calories 179 kcal


  • 1 egg
  • 1 egg white
  • 1/4 cup plain yogurt
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups granulated sugar
  • 1/3 cup canola oil
  • 2 tablespoons water
  • 1/2 teaspoon fine sea salt
  • 4 ounces unsweetened chocolate, chopped
  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup all-purpose flour


  • Preheat oven to 350°F. Lightly coat an 8×8-inch square baking pan with nonstick spray or line with parchment paper and set aside.
  • In a small bowl, whisk together egg, egg white, yogurt, and vanilla until smooth.
  • In a saucepan, combine sugar, oil, water, and salt. Set over medium heat and warm, stirring constantly to prevent sugar from sticking, until sugar is warmed but not completely dissolved.
  • Remove from heat and add the chocolate and cocoa. Stir until completely melted, then stir in egg mixture until smooth. Add the flour and stir just until it is incorporated.
  • Pour the batter into the prepared pan, spreading to the edges. Bake for 25 minutes. Cool completely in the pan before serving.


Calories: 179 kcalCarbohydrates: 26 gProtein: 2 gFat: 9 gSaturated Fat: 3 gCholesterol: 11 mgSodium: 84 mgPotassium: 99 mgFiber: 2 gSugar: 19 gIron: 2 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!
Lightened-Up Fudgy Brownies are made with yogurt for a healthier sweet treat.

About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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