Easy One Bowl Brownies are chewy, fudgy, and made in just one bowl. Better than a boxed mix and simple to make, this will quickly become your new favorite way to make brownies!
Easy One Bowl Brownies
Brownies have become one of my favorite desserts over the years.
But, I’m picky about easy brownies from scratch. It has to be thick, fudgy, and chewy…like these brownie bites with nutella frosting and those frosted peppermint brownies.
And because it’s been entirely too long since I’ve shared an easy homemade brownie recipe, this one bowl recipe meets all of my requirements. Plus, it contains just a handful of ingredients and is super easy to throw together.
One bite and you’ll never go back to the boxed kind again. With a crackly top, a fudgy center, and chocolate decadence, this is the best homemade brownie recipe. Simple to make, no mixer required, and hardly any clean-up. How about that for an easy dessert recipe?
Ingredients in One Bowl Brownies:
- Unsalted butter
- Granulated sugar
- Salt
- Eggs
- Vanilla
- Unsweetened cocoa powder
- All-purpose flour
- Chocolate chips
How to Make Homemade Fudgy Brownies:
- Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper and let the sides hang over for easy removal from pan. Grease parchment paper lightly with cooking spray. Set aside.
- Place butter in a large, microwave-safe bowl and heat until melted. Whisk in sugar and salt until combined and sugar has mostly dissolved.
- Whisk in eggs and vanilla until smooth. Add cocoa powder and flour and stir until just combined. Gently fold in chocolate chips.
- Pour batter into prepared pan and spread evenly with a spatula. Bake for 25-35 minutes, or until edges are set and center is still slightly underbaked (insert a toothpick into the center and it should come out with a few moist crumbs for that fudgy texture).
- Let cool completely in pan before cutting into squares.
How to Store One Bowl Brownies:
The best way to store brownies is to put them in an airtight container at room temperature. Tip: I like to reheat a brownie for 10 seconds (and even top with a scoop of vanilla ice cream) to get that warm, gooey center.
How Long Do Brownies Last?
Brownies will last for up to five days in an airtight container at room temperature.
Can You Freeze Brownies?
Freezing brownies is easy! Let brownies cool to room temperature and then wrap tightly in aluminum foil or parchment paper. Place brownies in a large ziploc bag or freezer-safe container and freeze for up to three months.
Variations:
If you don’t want to add chocolate chips to the batter, feel free to skip! They’re delicious all on its own.
Or, try adding some chopped nuts, dried fruit, peanut butter chips, or candy (like M&Ms, chopped Reese’s or Snickers) for a delicious twist!
Tips for the Best Ever Brownies:
- Be careful not to overmix the batter when adding the flour and cocoa powder. Doing so will let more air into the batter, which will create a cakey texture, not a fudgy, chewy brownie that we are looking for.
- Use good-quality ingredients! A good, unsweetened cocoa powder and quality chocolate chips (if using) will greatly enhance the flavor of these brownies.
- Try not to over-bake the brownies! I checked mine at exactly the 25-minute mark and they were perfect, slightly underbaked and gooey. The brownies will continue to set once removed from the oven. And, of course, oven times will vary, so be sure to do the toothpick test.
Looking for more chocolate recipes? I’ve got you covered!
- Chocolate Lava Mug Cake
- Chocolate Chip Pound Cake
- Easy Chocolate Pudding
- Flourless Chocolate Cake
- Chocolate Cobbler
- Mini Chocolate Chip Cupcakes
An Easy Video Tutorial for One Bowl Brownies:
Easy One Bowl Brownies
Equipment
Ingredients
- ¾ cup unsalted butter
- 1¼ cup granulated sugar
- ½ teaspoon salt
- 3 eggs
- 2 teaspoons vanilla bean paste or vanilla extract
- ¾ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ½ cup milk chocolate chips if desired
Instructions
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper and let the sides hang over for easy removal from pan. Grease parchment paper lightly with cooking spray. Set aside.
- Place butter in a large, microwave-safe bowl and heat until melted. Whisk in sugar and salt until combined and sugar has mostly dissolved. Let cool for several minutes if too warm (so eggs don't scramble when added).
- Whisk in eggs and vanilla until smooth. Add cocoa powder and flour and stir until just combined, being careful not to overmix. Gently fold in chocolate chips.
- Pour batter into prepared pan and spread evenly with a spatula. Bake for 25-32 minutes, or until edges are set and center is still slightly underbaked (insert a toothpick into the center and it should come out with a few moist crumbs for that fudgy texture).
- Let cool completely in pan before cutting into squares.
Notes
- Try not to over-bake the brownies! Mine were ready at the 29-minute mark and they were perfect, slightly underbaked and gooey. The brownies will continue to set once removed from the oven. And, of course, oven times will vary, so be sure to do the toothpick test.
- Brownies will keep in an airtight container at room temperature for up to five days.
- See my tips and tricks for making these Easy Brownies above the recipe box.
Leave a Reply