Why You’ll Love One Bowl Brownies Recipe

I keep coming back to this recipe because it’s incredibly easy and delivers bakery-style results every time. I like that everything comes together in a single bowl, which saves time and dishes. I also love how rich and decadent these brownies turn out while still being simple enough to make on a whim.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I begin by preheating the oven to 350°F. I spray a 9×13-inch baking pan with nonstick spray, line it with parchment paper leaving an overhang, then spray it again and set it aside.

In one large mixing bowl, I whisk together the melted butter, granulated sugar, and brown sugar until the sugars are dissolved. I add the eggs and vanilla extract and whisk until the mixture is smooth and well combined.

I sift in the flour and cocoa powder, then add the salt and espresso powder if I’m using it. I stir gently until just combined, being careful not to overmix. I fold in 1 cup of the chopped chocolate, then spread the batter evenly into the prepared pan. I sprinkle the remaining ¼ cup of chopped chocolate over the top.

I bake the brownies on the middle rack for 25 to 30 minutes, just until they are set to the touch. I remove them from the oven and let them cool completely before lifting them out and cutting into squares.

Servings and Timing

I usually need about 15 minutes to prep and 25 minutes to bake, making the total time around 40 minutes. This recipe yields 24 brownies, which makes it perfect for sharing or storing for later treats.

Variations

I sometimes add chopped nuts like walnuts or pecans for extra crunch. When I want an even deeper chocolate flavor, I use dark chocolate chunks instead of regular chopped chocolate. I also like sprinkling flaky sea salt on top after baking for a sweet-salty finish.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 4 days. If I want them extra gooey, I warm individual squares slightly before serving.

FAQs

How do I get shiny crackly tops?

I make sure the sugar is well dissolved into the butter before adding the eggs, which helps create that crackly surface.

Can I skip the espresso powder?

I often skip it, but I like how it deepens the chocolate flavor without tasting like coffee.

What cocoa powder works best?

I use Dutch-processed cocoa for a richer flavor, but unsweetened cocoa works well too.

Can I use milk chocolate instead of dark?

I sometimes do, but the brownies turn out sweeter and less intense.

How do I know when the brownies are done?

I check that the top is just set and avoid overbaking since they firm up as they cool.

Can I halve this recipe?

I can halve it and bake it in a smaller pan, adjusting the bake time slightly.

Why shouldn’t I overmix the batter?

I avoid overmixing because it can make the brownies dense instead of chewy.

Can I freeze these brownies?

I freeze them tightly wrapped, and they keep well for up to 2 months.

Should I line the pan with parchment?

I always do because it makes removing and cutting the brownies much easier.

Can I add extra chocolate?

I sometimes add more chocolate chunks because I love extra pockets of melted chocolate.

Conclusion

I rely on these one bowl brownies whenever I want an easy, foolproof dessert that never disappoints. I love how simple the process is and how indulgent the results are, making this recipe a permanent favorite in my kitchen.