Easy One Bowl Brownies

There is no shortage of brownie recipes on this website - that's a fact. My Perfect Shiny Crust Fudge Brownies and Small Batch Brownies are so popular already, and if you like box mix brownie texture there's my Better Than Box Mix Brownies Recipe, but that doesn't mean there's no room for more. My One Bowl Brownies recipe fits another need - a need for speed! These homemade brownies are so easy to make with few simple ingredients and even fewer dishes! You can make this brownie recipe in one bowl with no fuss. So, when you're short on time, this is the recipe for you!

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - this is the EASIEST homemade brownie recipe! All you need is 6 simple ingredients and 3 easy steps and no mixer required.

• One bowl brownie recipe - you can make these brownies in just one bowl with a spoon or spatula. Less dishes is never a bad thing!

• Fudgy chocolate brownies - these brownies have a soft and fudgy texture.

• Rich chocolate flavour - like all of my brownie recipes, these ones have rich chocolate taste thanks to bittersweet chocolate and not a lot of flour.

• Shiny top brownies - so the thing with a one bowl brownie recipe is that you don't always get that shiny crust on top. Why? It's because the sugar isn't mixed with the eggs separately to help it dissolve. Without this step it is less likely that the crust will form, but I have some tips on how to get it right. Just be sure to read the rest of the article below.

INGREDIENTS

• All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.

• Pure vanilla extract - vanilla is essential to enhance the flavour of the chocolate. Do not leave it out. I like this Madagascar Bourbon Vanilla extract.

• Butter - the best brownies that have a chewy fudgy texture are made with butter. You can use salted or unsalted butter in this recipe.

• Granulated sugar - simple fine white granulated sugar is best for these brownies. I do not recommend substituting with brown sugar because brown sugar has a coarser texture and it will be more difficult for it to dissolve to make the shiny top.

• Egg - 2 whole eggs will provide majority of the structure in these brownies.

• Dark chocolate - anything between 60 and 70% cocoa solids will work. I prefer Bittersweet Chocolate and these bittersweet chocolate callets are very convenient. Remember that there is no cocoa powder in this recipe, so it is important to use fine dark chocolate.

STEP BY STEP INSTRUCTIONS

• STEP 1.) Melt chocolate. Combine chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir frequently until melted, or you can do this gently in the microwave with frequent stirring after 20 second bursts so it doesn't burn. You want the chocolate to be very warm at this stage - don't worry, it will not cook the eggs. If the chocolate is hot enough to cook the eggs, then the chocolate is too hot in the first place!

• STEP 2.) Add eggs and sugar. Crack the eggs into the warm chocolate mixture, then pour the sugar right over the eggs. Bringing the sugar in direct contact with the eggs will help it to dissolve. Whisk or beat with a wooden spoon until evenly combined and smooth. The mixture should tighten up and become glossy once it is well mixed. Mix in vanilla and salt.

• STEP 3.) Add flour. Sprinkle over the flour and fold it in gently until evenly combined.

• STEP 4.) Bake! Spread the batter into your lined baking pan and bake until a skewer inserted into the center comes out with a few moist sticky crumbs attached, but not wet batter. Let them cool completely in the pan.

EXPERT BAKING TIPS FOR ONE BOWL BROWNIES

• Keep the chocolate and butter hot. There is no need to cool the chocolate mixture before adding the eggs. In fact, a warm batter will help the sugar dissolve for a nice shiny top.

• Always use room temperature eggs so that they incorporate more evenly and the warmer temperature helps sugar dissolve. TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.

• Add sugar over the eggs. Make sure to mix the eggs and sugar into the chocolate at the same time. This will ensure that some of the sugar dissolve in the eggs. If you mix the sugar into the chocolate first, then the sugar will get coated with fat and it will be harder for it to dissolve.

• Measure flour accurately. Too much flour leads to a dry brownie.

• Never use raising agents like baking soda or baking powder. Brownies are meant to be dense and using leavening will create gases that can make the brownie seem dry.

• Do not over-bake. In all my experience, most standard 8-inch pan brownie recipes take between 20 and 25 minutes when baked in a metal pan. Start checking after 20 minutes. A skewer should not come out clean -- it should come out with a few moist sticky bits attached. If it comes out clean it may be over baked, and if it comes out with wet batter then it is still a bit raw.

RECIPE FAQ

What type of chocolate should I use for one bowl brownies?

This recipe works best with semi-sweet or bittersweet chocolate. That is, chocolate with between 50% and 70% cocoa solids. I prefer bittersweet chocolate for a more intense chocolate taste. Keep in mind that if you use semi-sweet chocolate, the brownies will be sweeter and they will have a more prominent shiny top.

How to get the shiny crust on brownies?

It's about dissolved sugar. If you see my Perfect Shiny Crust Brownies recipe, I explain how the shiny top is achieved when sugar is thoroughly dissolved. The same applies here, except we are shortening the steps so we are skipping the part where we whisk the sugar into the eggs first. Instead, add the sugar over the eggs to the bowl with the chocolate. Always use room temperature (not cold) eggs because the warmer temperature helps sugar dissolve.

Can I use cocoa powder to make brownies?

This recipe requires melted chocolate. If you prefer to make brownies with cocoa powder only, then check out my Better Than Box Brownie Mix recipe.

Can I add chocolate chips to this brownie recipe?

Yes you can! If you'd like to add chocolate chips, I would recommend ½ cup of dark chocolate chips. Just fold it into the finished batter before baking.

How do I know when brownies are baked?

Brownies are baked when a skewer inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean, then the brownies are over-baked and if the skewer has wet batter then they are still raw.

Why are my brownies dry?

The number one reason why these would turn out dry is if they are over-baked. Brownies take no more than 25 minutes to cook if baked in a metal 8x8-inch pan. Measure the flour accurately too because too much flour will make them dry.

How do I store brownies?

Brownies keep really well at room temperature as long as they are stored in an airtight container to prevent drying out. If you plan to keep them for more than a couple of days, then store them in the fridge.

If you love brownies, check out these recipes!

EASY One Bowl Brownies

Christina Marsigliese

Super easy fudgy brownie recipe made in one bowl with just 3 simple steps!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings 16 brownies

Ingredients

  

• 6 oz 170g dark chocolate (60% cocoa), coarsely chopped
• 7 tablespoon 100g salted butter
• 2 large eggs at room temperature
• 1 cup 200g granulated sugar
• ½ teaspoon pure vanilla extract
• ½ teaspoon salt
• ½ cup 71g all-purpose flour

Instructions

 

• Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, leaving a 2-inch overhang at all sides.
• Place chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water and stir until the chocolate is completely melted and smooth. You can also melt it in the microwave with frequent stirring after 20 second bursts. The chocolate should feel very warm. Remove it from the heat and do not let it cool – move on to the next step immediately.
• Add eggs and sugar and whisk vigorously or mix with a wooden spoon until smooth and glossy. The batter will tighten up and look glossy when it is properly combined. Mix in vanilla and salt. Sprinkle the flour over the batter and fold it in gently.
• Spread batter evenly into prepared pan and smooth out the top. Bake for 22-26 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached and the top is shiny crinkly and puffed. It will sink as it cools. Transfer pan to a wire rack and let cool completely in the pan before slicing. For even fudgier brownies, let them set overnight in the fridge before slicing.