One Bowl Brownies Recipe

Introduction

These One Bowl Brownies are rich, fudgy, and incredibly easy to make with minimal cleanup. Combining melted butter and a mix of sugars creates a perfectly chewy texture, enhanced by chopped chocolate for extra indulgence. They’re a sure crowd-pleaser for any occasion.

Ingredients

• 1 cup butter, melted and slightly cooled
• 1 cup granulated white sugar
• 1 cup packed dark brown sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour
• 1 cup Dutch-processed or unsweetened cocoa powder
• 1 teaspoon espresso powder (optional)
• 1 teaspoon kosher salt
• 1 ¼ cups chopped chocolate, divided

Instructions

1. Step 1: Preheat your oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray, then line it with parchment paper leaving an overhang on the sides. Spray the parchment paper lightly as well. Set the pan aside.
2. Step 2: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the sugar dissolves. Add the eggs and vanilla extract, whisking until the mixture is smooth and fully combined.
3. Step 3: Sift in the flour and cocoa powder. Add the salt and espresso powder if using, then stir gently until just combined—do not over mix. Fold in 1 cup of the chopped chocolate.
4. Step 4: Spread the batter evenly into the prepared pan. Sprinkle the remaining ¼ cup of chopped chocolate evenly over the top.
5. Step 5: Bake on the middle rack for 25 to 30 minutes, until the brownies are just set to the touch. Avoid overbaking as the brownies will continue to set as they cool. Remove from the oven and allow to cool completely before lifting out using the parchment overhang. Cut into squares and sprinkle with flaky sea salt if desired.

Tips & Variations

• For an extra mocha flavor, don’t skip the espresso powder—it enhances the chocolate richness beautifully.
• Use high-quality chopped chocolate or chocolate chips for a melty, luxurious texture.
• Mix in nuts like walnuts or pecans for added crunch and flavor.
• To make them gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour.

Storage

Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To reheat, warm individual pieces in the microwave for 10-15 seconds for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can use natural cocoa powder, but it may alter the flavor slightly, making it a bit more acidic. Dutch-processed cocoa offers a smoother, more mellow chocolate flavor.

Why should I avoid overmixing the batter?

Overmixing develops the gluten in the flour, which can make the brownies tough and cakey rather than fudgy and tender. Stir just until the ingredients are combined for the best texture.

One Bowl Brownies Recipe

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★★★★★

4.8 from 116 reviews

These One Bowl Brownies are rich, fudgy, and incredibly easy to make with minimal cleanup. Combining melted butter, sugars, eggs, and cocoa powder into a single bowl creates a perfectly moist and chocolatey dessert, finished with chunks of chopped chocolate for extra indulgence.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 12–16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 1 cup butter, melted and slightly cooled
• 1 cup granulated white sugar
• 1 cup packed dark brown sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour
• 1 cup Dutch-processed or unsweetened cocoa powder
• 1 teaspoon espresso powder (optional)
• 1 teaspoon kosher salt

Chocolate

• 1 ¼ cups chopped chocolate, divided

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick cooking spray, then line it with parchment paper leaving an overhang on the sides. Spray the parchment again to prevent sticking. Set the prepared pan aside.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated white sugar, and dark brown sugar until the sugar is dissolved and the mixture is smooth. Add the eggs and vanilla extract, and whisk until fully combined and smooth.
3. Add Dry Ingredients: Sift in the all-purpose flour and Dutch-processed cocoa powder to the wet mixture. Add the kosher salt and espresso powder if using. Gently stir until just combined, being careful not to overmix to maintain fudginess.
4. Incorporate Chocolate Chunks: Fold in 1 cup of the chopped chocolate evenly throughout the batter. Spread the batter evenly into the prepared baking pan. Sprinkle the remaining 1/4 cup chopped chocolate evenly over the top of the batter.
5. Bake the Brownies: Place the pan on the middle rack of the preheated oven and bake for 25-30 minutes. The brownies should be just set to the touch and slightly fudgy inside. Avoid overbaking as the brownies will continue to set as they cool.
6. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, lift the brownies out using the parchment paper overhang and cut into squares. Optionally, sprinkle with flaky sea salt before serving for an added flavor contrast.

Notes

• Do not overmix the batter after adding the dry ingredients to keep the brownies tender and fudgy.
• Use parchment paper with an overhang for easy removal of brownies from the pan.
• Espresso powder enhances the chocolate flavor but is optional.
• Adding flaky sea salt on top before serving adds a delightful contrast to the sweet chocolate.
• Store brownies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: brownies, chocolate brownies, easy brownies, one bowl brownies, fudgy brownies, chocolate dessert