These deeply chocolate brownies have crisp tops and fudgy centers, using one bowl and straightforward pantry ingredients.
Fudgy One-Bowl Brownies Recipe
Prep: 12 minutes Bake: 25 minutes Total: 37 minutes plus cooling Yield: 16 brownies
Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened natural cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup semisweet chocolate chips
Instructions
- Heat the oven to 350°F. Line an 8-inch square metal pan with parchment, leaving an overhang.
- Whisk melted butter and sugar vigorously for 1 minute. Whisk in eggs one at a time, then vanilla, until the mixture looks glossy.
- Add cocoa powder, flour, and salt. Fold just until no dry streaks remain. Fold in chocolate chips.
- Spread the thick batter evenly in the pan. Bake for 22 to 27 minutes, until the edges are set and a tester 1 inch from the edge has moist crumbs.
- Cool completely in the pan before lifting out and cutting into 16 squares.
Why this recipe works
Vigorous whisking dissolves some sugar and helps create a shiny top, while a modest amount of flour keeps the middle dense and fudgy.
Helpful tips
- Use a metal pan for predictable baking; glass may require extra time.
- For clean cuts, cool completely and wipe the knife between slices.
- Do not wait for a completely clean tester or the brownies may be dry.
Storage
Keep airtight at room temperature for up to 4 days. Refrigerate for a firmer texture or freeze individual brownies for up to 2 months.
Food-safety note: Do not taste raw batter because it contains raw eggs and flour. Bake until the edges and center are set.
Estimated nutrition
Per serving: 190 calories, 3 g protein, 25 g carbohydrates, and 10 g fat. Estimates vary by brands and portions.
Helpful kitchen gear
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