Fabulously Fudgy One Bowl Brownies! Brownies are the ultimate pantry recipe, and this one is so simple you can memorize it for those times when you’re craving a little comfort. It makes enough to share, too!
If you feel the need to do a little ‘distractibaking’, brownies are the perfect choice ~ this easy one bowl recipe offers plenty of delicious diversion. And of course, like any great distracti-bake, it ends with something utterly irresistible to eat, which is the point of it all, now isn’t it.
Why I love this fudgy one bowl brownie recipe SO much!
The one bowl thing, it makes such a difference.
It bakes in a 9×13 pan, so everybody can have brownies, and we can even freeze some for later.
I love that they’re made with melted chocolate and not cocoa powder so they have a rich chocolate flavor.
They’re fudgy but not wet or gooey.
They have that nice crackly top.
These one bowl brownies have the perfect texture
You can see the texture of these brownies in the pics better than anything I can convey in words. It’s moist, definitely fudgy, and not cakey. But it’s not so wet that it doesn’t have a nice ‘crumb’… it’s brownie perfection! This will be my go-to brownie recipe from now on.
Baking tips for best brownies
- This recipe calls for melted chocolate. I like to use dark or bittersweet because it gives the best flavor payoff.
- When melting the chocolate (I use dark chocolate chips) I don’t melt them completely, there are still some lumps left, and that translates into tiny pockets of pure chocolate in the baked brownies. A definite plus.
- You’ve heard it a million times before, but don’t over-bake. An under-baked brownie is still delicious, but an over-baked brownie is just sad.
More from the pantry treats~
- The BEST Maple Walnut Blondies
- Pineapple Coconut Bars
- Black Bottom Coconut Squares
- Outrageous Almond Butter Skillet Blondies
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Fudgy One Bowl Brownies
Equipment
- 9×13 pan
Ingredients
- 1 cup unsalted butter, cut into chunks
- 8 ounces dark chocolate chips (or dark chocolate cut in small pieces) This is about 1 1/3 cups.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 cup all purpose flour
Instructions
- Preheat the oven to 350F Grease and line a 9×13 pan with parchment paper. The paper is optional, I use it to lift the cooled brownies out for slicing.
- Put the butter into a microwave safe bowl and microwave until melted. Add the chocolate and stir. Let the mixture sit for a few minutes, then stir again to mostly melt the chocolate. It's fine if there are some lumps left.
- Add the two sugars to the bowl with the chocolate and stir or whisk briskly to thoroughly combine.
- Whisk in the eggs, one at a time, making sure they get completely incorporated.
- Stir in the vanilla and salt, and then fold in the flour.
- Turn the batter into your prepared pan and spread out evenly.
- Bake for 30-35 minutes, just until set around the edges and a toothpick inserted in the center comes out without batter clinging to it. The toothpick will be moist, however.
- Let cool before slicing.
Notes
Nutrition
I have my eye on this brownie recipe but would like to cut the sugars in half, how do you think that would alter the outcome ? Thanks!
The general rule is that you can cut sugar by about 1/3 without issue. You can try to cut it by half, but the texture may change a bit, your brownies might be a little drier and less tender. Let us know if you try!
Well, good thing I have been cooking for 50 years as the melted chocolate and melted butter mixture was not incorporated into the mix. I have literally dozens of your recipes saved and I use them frequently. However, there seems to be more errors in directions, ingredients lately. My brownies, with added flour because of altitude, are baking as we speak because I knew when to incorporate the chocolate mixture. Smells divine! Please try to be accurate with instructions, especially for new cooks?
Hey Sara ~ I’m glad the brownies smell divine! In step two I tell you to whisk the eggs etc into the bowl (with the chocolate.) I’ll clarify it so there’s no confusion.
Thanks for this brownie recipe, Sue! I made some today and they’re so yummy! I loved the ease of using only one bowl in preparation, and the bittersweet chocolate gave the brownies a wonderfully rich taste! The parchment worked great for easy cutting and storage (however brief that’s going to be)!
Hey Karen, glad you tried these 🙂 Bittersweet chocolate is the secret, for sure!
Perfect names, Fabulous and Fudgy.
These are all of that and more, absolutely Delicious. Thanks Sue for yet another wonderful recipe. Made them as soon as I received your e mail , yesterday.
I’ve lost count of how many times I’ve made your Strawberry Buttermilk cake and Cranberry Breakfast cake. Just yummy
Thanks Angela, this made my day 🙂
These look delicious. And I am definitely in need of a little comfort. All I have are semi-sweet chocolate chips, but I’m going to give it a go. Thanks for all of your wonderful recipes.
They’ll work fine, brownies are very accommodating 🙂
Looks easy enough for my elementary and preschool kids to try as part of school today…with a built in treat after! Thank you!