One Bowl Brownies
Published on July 16, 2021
Quick Summary
Best Brownie Recipe-you only need ONE bowl to make these fudgy, chewy, gooey, chocolaty brownies with shiny crackly tops! This easy homemade brownie recipe will be your GO TO! You will never buy a boxed brownie mix again!
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Pin ItBrownies are hands down one of my all-time favorite desserts. I love this brownie recipe, but the other day I needed a quick and EASY dessert because some friends stopped by unexpectedly and I wanted to serve them something sweet. I whipped up my One Bowl Brownies and everyone was dying over the deliciousness!
These easy homemade brownies taste similar to box brownies, in a good way, but even better! And I promise they are just as easy. You only need ONE bowl and you don’t even need a mixer! I guarantee they will be a family favorite dessert.
Best Brownie Recipe
These brownies are perfect in EVERY way! A few things I love about them:
- They are EASY! You can’t beat a ONE bowl recipe!
- They are chewy and GOOEY!
- They are FUDGY!
- They have shiny, CRACKLY tops!
- They are rich and CHOCOLATY!
Ingredients
I always have the ingredients on hand to make these brownies because you never know when a craving will strike or when friends might stop in for an impromptu dessert night! The ingredients are simple, but when they all come together you will be left with the most amazing pan of brownies.
- Butter-Use unsalted butter. The butter needs to be melted and cooled slightly. You can melt the butter in the microwave or in a pan on the stovetop.
- Sugar AND Brown Sugar-use granulated sugar AND brown sugar. The brown sugar makes the brownies extra moist!
- Eggs-choose large eggs and make sure they are at room temperature. I usually take the eggs out of the fridge 30 minutes before I start. If you forget, place your eggs in a bowl of warm water for a few minutes.
- Vanilla Extract–PURE vanilla extract is the way to go! I know it is pricey, but SO worth the extra cost.
- Flour-You need all-purpose flour. If you need the brownies to be gluten-free you can use all-purpose gluten-free flour. I like Cup4Cup gluten-free flour.
- Cocoa-I like to use Dutch processed cocoa but you can use unsweetened cocoa powder. Splurge and use a high quality cocoa for the best chocolate flavor. I like this Dutch processed cocoa or this one!
- Espresso Powder-The espresso powder is optional but I like using it because it intensifies the chocolate flavor. I highly recommend using it for the best brownies. It really makes a difference.
- Salt-Use kosher salt or sea salt.
- Chocolate-I like to use semi-sweet chocolate chunks, but feel free to use chocolate chips. Guittard brand is my favorite!
Can I add Nuts?
Yes! If you like brownies with nuts you can stir in 1 cup of chopped nuts when you stir in the chocolate chunks. Walnuts, pecans, and almonds are all good options.
Should I Use a Metal Or Glass Pan?
You need a 9×13-inch pan for this recipe. You can a metal or glass pan, but I prefer baking brownies in a metal pan, just make sure the pan isn’t too dark. When you use a metal pan, the brownie edges and corners get crispier and I am all about the brownie edges. I know some people like the middle and that is fine, but I want a brownie with a nice edge:) If you use a glass pan, you might have to bake the brownies for 5 more minutes. Check them to be sure!
If you want a thicker brownie, you can use a 7×11-inch pan or 8×12-inch pan, but you will need to bake the brownies for longer.
How to Make Brownies
Here are a few tips that will help you make the BEST brownies every single time!
- Line your baking pan with parchment paper. Spray a 9×13″ baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking.
- In a large mixing bowl stir together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
- Sift the flour and cocoa together to make sure you don’t have any cocoa clumps.
- Don’t over mix the batter. If you over mix the brownies will turn out cakey and they won’t have a nice crackly top.
- Don’t over bake. This one is REALLY important. If you over bake, your brownies won’t be fudgy and moist. They will keep baking in the pan while they are cooling so take them out when are just set. Use a toothpick to test for doneness. For fudge brownies, you want there to be a some crumbs stuck to the toothpick. Check at 25 minutes to be safe.
- Let the brownies cool completely before cutting. Cut with a sharp knife or you can cut with a plastic knife. Yes, a plastic knife works wonders when cutting brownies. The crumbs don’t stick to the plastic. It’s amazing!
How to Store
Uncut brownies that are stored in the pan and covered will keep on the counter for up to 4 days. If you cut the brownies, they will dry out faster. Wrap cut brownies in plastic wrap and keep on the counter for 1 to 2 days. Don’t store brownies in the refrigerator or they will dry out.
You can freeze brownies, they actually freeze really well. I always like having brownies tucked away in our freezer. Wrap brownies tightly in plastic wrap, then wrap again with foil or place in a freezer bag. Note-I don’t like to freeze brownie squares because they don’t keep as well.
I like to freeze a pan of brownies or at least a half pan at a time. Freeze the brownies for up to 3 months. When ready to serve, thaw at room temperature before cutting into individual servings.
Best Party Dessert
This fudge brownie recipe is the perfect party dessert. The brownies are made in a 9×13 pan so they are perfect for feeding a crowd! You can easily take the pan of brownies to a party, I guarantee you will come home with an empty pan.
They are good served alone but if you want to go over the top, take a brownie square and add a scoop of ice cream and hot fudge sauce or salted caramel sauce. OH YEAH! Dessert doesn’t have to be fancy to be the BEST!
More Brownie Recipes:
- Our Favorite Brownies
- Zucchini Brownies
- Chocolate Peanut Butter Brownies
- Salted Caramel Pretzel Brownies
- Almond Toffee Sea Salt Brownies
One Bowl Brownies
Equipment
- 9 x 13 Baking Pan (This USA Pan gives the crispiest edges)
- Parchment Paper (I find that this brand doesn't burn!)
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
- Preheat oven to 350°F. Spray a 9×13" baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved. Add the eggs and vanilla extract until smooth and combined.
- Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don't over mix. Fold in 1 cup of chopped chocolate. Spread evenly into prepared pan and sprinkle the remaining ¼ cup of chopped chocolate on top of the brownies.
- Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don't over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares. You can sprinkle them with a little flaky sea salt, if desired.
Notes
Nutrition
Have you tried this recipe?
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Photos by Dishing Out Health
I haven’t tried them yet they’re still cooling, but I left them in the oven for like almost 35 mins. At 25, the middle was like soup. At 30 mins, same thing. No crackle top and when toothpick inserted it comes out very wet. No crumbs. Is this normal?
I’m having the very same issue.
how do you not over mix your brownies. I can;t get a cracked top.
10/10! Baked these for a friends b day and they were delicious. I used all brown sugar and baked them for 10 more minutes. Starbucks copycat brownies but WAY BETTER!
Glad you loved the brownies!
I really had high hopes for these. My kids and I made this after dinner because I was craving something sweet and chocolate. However, it was more biter than sweet. Brownie was moist and consistancy was great but not sweet like we wanted.
Delicious! It’s now my favorite brownie recipe.
My oven bakes fast so only took 18 minutes at 325⁰. I don’t use a toothpick. as soon as edges start to pull away from the pan they are done and will get firm while cooling.
I am thrilled you love my brownie recipe.
Loved it, satisfied my brownie cravings with the right combination of being cakey+fudgy. Will be saving this for sure :)Thanks for sharing!
Yay!
I made these brownies and followed the recipe as follows. However, I think they are too rich. I would reduce the cocoa of I make them again.
I’d been trying a few different brownie recipes. I even tried Katherine Hepburn’s brownie recipe, but it was WAY too dry because she liked to use just a little flour. This is by FAR the best homemade brownie recipe I’ve done! The brownies are FUDGY, CHOCOLATEY, crackly on the top but MOIST below! I used semi-sweet dark chocolate chips and mixed in some chopped walnuts. I sprinkled the top with Sea salt. These FLEW off my table – these are my go-to brownies for work, church, friends and family from now ON. Can’t go wrong! Thanks for sharing!
Oh and let me add I used ground Gevalia dark roast coffee instead of the espresso powder (who has that on hand? lol!) and it gave a depth to the chocolatey flavor just from 1 tsp!
You are very welcome. I am thrilled you loved the recipe!
you should try brown butter with your idea. really take it to the next level!
much love and many blessings
amazingly gooey in a great way!
YES!
The brownies are awesome! They’re fudgy inside, crispy on the outside and full of flavor. I will definitely make them again but probably use a bit less sugar, because I personally found it to be too sweet for my taste.
The best!!
fantastic…..I don’t understand why people are having issues. follow the steps, make sure oven is preheated. they come out perfect everytime. which I hate admit is often lol
They are so easy:)
My 18 year old daughter made these today, no modifications at all. She used Central Milling AP flour, King Arthur Double Dark Cocoa powder, King Arthur Espresso Powder, and Challenge unsalted butter. These were the best brownies I’ve EVER had…. Absolutely delicious!!!
Yay! They really are the best!
Waiting for the brownies to cool, but I ended up taking these brownies out at 40 minutes. It was like soup when I took it out at 30 minutes!
These are amazing! I’ve made them several times and they are always a hit. They are best with real butter but the recipe works with vegan butter too. Thanks for an easy to make and easy to clean up delicious recipe!!!
The best brownies!
Soooo good! Super chocolatey and crusty on the outside, the salt is a great addition!
We used Aero bars for chocolate
Nice!
Perfect texture! Perfect taste!
They are SO good!
So good!
They are the best!
These are in the oven now.
I used a 8 x 11 glass pan.
I skipped all the butter.
1/2 cup salted butter.
1/2 cup vegetable oil.
Extra vanilla extract.
Pinch of coffee.
1 cup of chopped Reese’s cups scattered on the top.
Hopefully these set up well.
Thanks for the one bowl brownie recipe.
I love dark chocolate and this satisfied my cravings!!
I am glad! So decadent!
Next time, I will skip the espresso. My three and five year old said the brownies tasted like coffee.. I think they are good. But they won’t touch them!
The best homemade brownie I have ever had! Love the dark chocolate flavor and texture! Definitely a keeper. Thanks!
The best ever!
These were the best brownies I ever made! They are moist, decadent and such a good chocolate flavor. I will make these over and over.
Thank you Maria!
They are the best!
Hi Maria, love your recipes but haven’t tried this brownie recipe yet. Do I half the ingredients for an 8 inch square cake pan? Thank you .
Yes, you can!
Wow! The family was impressed and inhaled the entire batch! I baked 25, then another 2 minutes. Super gooey delicious. Won’t worry if I bake till 30. I’ll definitely use this recipe for my future brownies. No crackle top, but my priority is flavor, and this delivered!
I am glad you loved the brownies!
These are the easiest & most decadent brownies I’ve ever made & tasted!
I bake for the love of it & take any goodies I do cook along to my work place, where they are always welcome.
Thank you for such an amazing recipe.
They are the best brownies!
Far too much sugar, they’re overly sweet.
Too much cocoa, gives a too powdery texture.
Better to use less or a better espresso because this one adds too much bitterness.
One other thing; how come the pos get a reply but the more critical comments don’t?
Makes one think…
Sorry you didn’t love the brownies, they are my favorite.
Why the need to provoke a response? Makes one think…
Just made these. They are currently cooking. Baked exactly 25 minutes, can NOT wait to try them at our tailgate today!!
**cooling
The recipe just calls for 2 sticks of Butter, so I’m assuming salted Butter is ok to use??
You can use salted butter.
Just made these and they are perfection! I easily halved the recipe. I sprinkled with the few remaining Oreos I had in the cupboard and now they look like a special dessert. Mine were finished baking in 30 minutes at 350 degrees and are beautiful and flaky. Thanks for an easy recipe with ingredients I have in the pantry.
My go to brownies!
5 stars to the one bowl brownies- so easy and much better than the store bought mixes. I added walnuts to mine in place of chocolate chunks – a great recipe!!
I love the walnut addition.
My favorite brownies ever! I don’t even want to share them with my kiddos!
these are delicious, made them and used butterscotch morsels and don’t regret a thing. they’re very rich and sweet. I don’t have a sifter so I whisked the flour and cocoa in a separate bowl before adding to the wet mix. will definitely do these again.
I am glad you loved them!
Hi. I started putting these brownies together and realized I was out of vanilla extract. But I did have almond extract, and I do like almonds with chocolate. So I subbed almond extract in your recipe. Wow, it was delicious! These are wonderful brownies. I will make them again!!
Oooh, I will have to try that. I love almond extract.
delicious brownies! I did change one thing I browned my butter (cooked around 5 min or just until a nice rich brown color) Instead of just regular melting the butter. deff try browning makes a huge difference and added a tablespoon and a half of vanilla other than that this is my new go to recipe!
YUM!
Honestly, some of the worst brownies I’ve ever made. I followed the instructions to a T, yet there was no crackle top, was extremely dense, and had an almost powdery texture to it from the cocoa powder. It was also fairly bitter. I feel like I’d have to tweak it a ton if I wanted to make it again.
Sorry you didn’t like them, they are my favorite and most people love them!
LOVE LOVE LOVE! I have been craving a good brownie and so glad I found this recipe. Simple and easy. Only thing I did different is I halved the sugar, omitted the espresso, and added about 2tbs of water into the mix. Baked for 40min. DELISH!!!
I am so glad you found our recipe! It’s the best!
Can you make this on advance and freeze them?
YES! They freeze beautifully!
What do you use for the chopped chocolate?
I love Guittard chocolate or Trader Joe’s pound plus bars.
Dry and chalky compared to my last batch of brownies. Note to self: save the best recipes to my computer!
Love this recipe, but it is extremely difficult to spread them out in the pan…
Are these brownies good with coffee? I plan to open a coffee shop and need to decide what to serve. Thank you for your help.
YES!