Fudgy Stove Top Brownies
Indulge in the rich, chocolatey decadence of Fudgy Stove Top Brownies—an irresistible dessert made entirely on your stovetop, no oven required! Perfect for those without access to traditional baking tools, this recipe combines silky melted butter, semi-sweet chocolate, and two types of sugar for a deeply fudgy texture and incredible flavor. The batter is effortlessly prepared in one pot, dusted with cocoa powder, and folded with optional nuts or chocolate chunks for added crunch or gooeyness. Cooked low and slow in a skillet with a lid, these brownies achieve the perfect balance of gooey centers and set edges. Ready in just 30 minutes, this crowd-pleasing treat is ideal for quick weeknight desserts or impromptu chocolate cravings.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 50 grams light brown sugar, packed
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 90 grams all-purpose flour
- 20 grams cocoa powder (unsweetened)
- 0.5 teaspoons salt
- 50 grams optional chopped nuts or chocolate chunks
Instructions
Place a medium-sized pot on the stovetop over low heat. Add the butter and semi-sweet chocolate chips. Stir constantly until completely melted and smooth. Remove from heat and allow to cool slightly.
Stir in the granulated sugar and brown sugar until combined. The mixture will thicken slightly.
Whisk in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Using a fine-mesh sieve, sift the flour, cocoa powder, and salt into the pot. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Avoid overmixing to keep the brownies fudgy.
If using, gently fold in the optional chopped nuts or chocolate chunks.
Prepare a nonstick or well-buttered skillet (preferably 8–9 inches in diameter) with parchment paper at the bottom for easy removal. Pour the batter into the skillet and spread it evenly.
Place the skillet back on the stovetop over the lowest possible heat setting. Cover the skillet with a lid (or foil if you don't have a lid). Cook for 18–22 minutes, checking after 15 minutes. The brownies are done when the edges are set and the center is just slightly jiggly.
Remove the skillet from heat and let the brownies cool completely in the skillet before slicing and serving.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 43.1 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
