One Bowl Brownies (Rich & Fudgy!)

One Bowl Brownies (Rich & Fudgy!)


One Bowl Brownies

detail photo of brownies cut into squares

Today, I present my little black dress of dessert recipes: One Bowl Brownies. Easy to make, requiring a single bowl, and ready for your oven in under 15 minutes, these easy brownies will become a staple in your dessert lineup.

a stack of one bowl brownies

The EASY fudgy brownies of your dreams.

cookbook author erin clarke of well plated

This one bowl brownie recipe is the product of a long, obsessive, chocolate-stained quest to find the perfect homemade fudge brownie recipe.

Meet the winners!

These from-scratch brownies are classic, supremely satisfying, and make my chocolate-loving heart (I submit my full collection of chocolate dessert recipes as evidence) go pitter-patter. Here’s why I love this recipe:

  • Ultra soft and chewy.
  • Unapologetically fudgy and chocolaty (just like my irresistible Brownie Cookies and Brownie Bites!).
  • Boasting that elusive, shiny, crackly top layer—boxed brownie devotees, you know the one.
  • Quick and easy to prepare—as the name implies, this recipe requires just a single bowl, just like the incredible Chocolate Covered Strawberry Brownies in my cookbook. (If you’re okay with multi-bowl brownies, try these Guinness Brownies.)
  • Endlessly customizable. In fact, I’ve included my favorite one bowl brownie mix-ins and toppings at the end of this post.

5 Star Review

“Such a quick and easy recipe – will definitely be my go-to when the brownie craving strikes!”

— Jenni —

dense chocolate brownies cut into squares on baking sheet

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Cocoa Powder. This one-bowl brownie recipe uses cocoa powder, which I’ve actually come to prefer over brownie recipes that call for solid chocolate. Cocoa brownies are softer and chewier than their solid chocolate counterparts, and cocoa powder has a more intense chocolate flavor too.
  • Butter. For fudgy brownies like these, I’m a big proponent of butter which makes them rich, flavorful and decadent.
  • Granulated Sugar and Powder Sugar. A combo of both sugars was a recent discovery of mine, and now I don’t want to make brownies any other way. It makes these brownies tender, chewy and sweet.
  • Espresso Powder. If you don’t have espresso powder, you can swap for 1 1/2 times the amount of regular instant coffee. If you don’t have either on hand, simply omit it. The brownies are still super delicious.
  • Vanilla Extract. It may seem odd to add vanilla to such a chocolate-focused dessert, but the vanilla actually enhances and enriches the chocolate flavor.
  • Eggs. Egg whites give the brownies structure while the egg yolks lend fat for richness.
  • All-Purpose and Whole Wheat Flour. Don’t worry, the whole wheat flour isn’t detectable among all the rich, fudgy chocolate goodness. Be sure to lightly spoon the flour into the measuring cup and then level it, rather than scooping.
  • Dark Chocolate Chips. Makes these brownies extra fudgy and extra chocolaty. No complaints!
  • Flaky Sea Salt. Optional, but in all honesty, it has become an essential finishing touch to just about any brownie recipe I bake (even these Avocado Brownies).

Substitution Tip!

If you don’t have butter on hand, want to make these brownies dairy-free, you may swap for canola oil or olive oil.

  • Canola oil for a mild taste that is the most similar to a boxed mix.
  • Olive oil, which is my other favorite way to make this recipe, adds a distinct olive oil flavor that pairs beautifully with chocolate.

How to Make One Bowl Brownies

Prepare. Preheat the oven to 325 degrees F and line an 8×8-inch baking pan with parchment paper. (Pan size matters! Double-check the size of your pan. DO NOT use a 9×9 inch pan for this recipe as-is or your brownies will be thin and over-bake.)

Melt. Combine the first six ingredients in a heat-proof bowl set over a pan of simmering water and warm until the butter is melted. It will look gritty but that’s OK.

Mix the Wet Ingredients. Add the wet ingredients (be sure to stir the eggs one at a time).

Finish the Batter. Stir in the flours. Add the chocolate chips.

Bake. Transfer batter to the prepared pan, then bake 25 to 30 minutes.

Cool and Serve. Let brownies cool completely in the pan on a wire rack. Lift parchment and brownies from the pan and cut into squares. ENJOY!

fudgy one bowl brownies sliced into squares and separated on parchment paper

One Bowl Brownie Variations

Every now and then, it’s fun to dig through my pantry and see what bits I have leftover to give the brownies a little extra pizzazz.

Unique Mix-in Ideas

All of these should be chopped first, then folded into the batter just before baking.

  • Chocolate covered espresso beans
  • Oreos (and all of their derivative flavors)
  • You favorite candy bar (Reeses peanut butter cups, Rolos, and Snickers are all winners)
  • Freeze-dried raspberries
  • Andes mints (for you chocolate-mint lovers)

Delicious Brownie Topping Options

  • Caramel sauce (drizzle on after the brownies are baked.)
  • Chopped pretzels (try combining with the caramel sauce. Heaven.)
  • Mini marshmallows and chopped graham crackers (sprinkle over the baked brownies, then place the brownies in the oven for 2-4 minutes, until the marshmallows melt. Ta-dah!)
  • Mocha cream cheese frosting (spread over cooled brownies.)

My current favorite one-bowl brownie variation: Mix chopped pecans into the batter, then top with caramel sauce and crushed pretzels. It’s salty-sweet seduction.

a stack of fudgy one bowl brownies on a table

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One Bowl Brownies

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Easy one-bowl brownies from scratch that are ready to bake in 10 minutes! Rich, fudgy, and so much better than any boxed mix.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 brownies (1 8×8-inch pan)
Calories 151kcal

Ingredients

Instructions

  • Place a rack in the lower third of your oven and preheat the oven to 325 degrees F. Line the bottom and sides of an 8×8-inch baking pan with parchment paper and set aside. DO NOT use a 9×9 inch pan or your brownies will be thin and overcook.
  • Place the butter, granulated sugar, powdered sugar, cocoa powder, espresso powder, and salt in a medium heat proof bowl set over a pan of simmering water.
    butter, sugar and cocoa in a bowl
  • Stir periodically until the butter is melted and the mixture is evenly incorporated. It will be thick and gritty. Remove the bowl from the saucepan and set aside to cool, until it is just warm.
    creaming cocoa and butter together with sugar for brownie batter
  • Add the water, vanilla, and first egg. Stir until the egg is fully incorporated. Then add the second egg and stir until it is fully incorporated. Continue stirring until the batter looks shiny.
    adding an egg to brownie batter in a metal bowl
  • Sprinkle the all-purpose flour and whole wheat flour over the top and stir until combined.
    folding dry ingredients into wet brownie batter ingredients
  • Once the flour has disappeared, stir the batter for 40 rotations (strokes). Stir in chocolate chips or any other desired mix-ins.
    mixing dark chocolate chips into brownie batter
  • Transfer the batter to the prepared pan, smooth it into an even layer, then bake until a toothpick inserted in the center comes out mostly clean with just a few crumbs clinging to it, 25 to 30 minutes.
    brownie batter in a parchment-lined 8x8 glass pan
  • Let brownies cool completely in the pan on a wire rack. (I recommend cooling for at least 2 hours if you can stand it. They taste even better!). Using the parchment paper “handles”, gently lift the brownies onto a cutting board. Slice into squares and enjoy.
    freshly baked one bowl brownies in an 8x8 glass pan lined with parchment paper

Video

Notes

  • *Butter will yield brownies with the richest flavor and is tied for my top pick with olive oil. For dairy-free brownies, you can use canola oil for a taste that is the most similar to a boxed mix, or make olive oil brownies, which is my other favorite way to make this recipe. You can taste the olive oil; I love it as a pairing with chocolate, but for a more neutral flavor, use butter or canola oil.
  • TO STORE. Store leftover brownies in an airtight storage container in the refrigerator for up to 4 days.
  • TO SERVE. I enjoyed my brownies best either right out of the refrigerator or warmed in the microwave for a few seconds.
  • TO FREEZE. Freeze brownies in an airtight freezer-safe storage container for up to 2 months.

Nutrition

Serving: 1brownie | Calories: 151kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Potassium: 78mg | Fiber: 1g | Sugar: 16g | Vitamin A: 207IU | Calcium: 11mg | Iron: 1mg

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