Introduction

These One Bowl Brownies are a chocolate lover’s dream—rich, fudgy, and so easy to make. With just one bowl and simple ingredients, you’ll have irresistible brownies ready in no time. Perfect for satisfying sweet cravings or sharing with friends.

The image shows a close-up of three rich, dark brown brownies stacked vertically on a white marbled surface. Each brownie has a slightly cracked, shiny top layer with a dense and moist texture inside. The edges are slightly firmer and the center looks soft with visible crumbly bits. Around the stack, other brownie pieces are scattered on the white marbled surface, all emphasizing the rich chocolatey nature of the dessert. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray, then line it with parchment paper leaving an overhang on the sides. Spray the parchment paper again to prevent sticking, and set the pan aside.
Step 2: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the sugar dissolves.
Step 3: Add the eggs and vanilla extract to the bowl, whisking until the mixture is smooth and combined.
Step 4: Sift in the all-purpose flour and cocoa powder. Add the salt and espresso powder if using. Stir gently until just combined, being careful not to overmix.
Step 5: Fold in 1 cup of the chopped chocolate. Spread the batter evenly into the prepared pan, then sprinkle the remaining ¼ cup of chopped chocolate on top.
Step 6: Bake on the middle rack for 25-30 minutes, or until the brownies are just set to the touch. Avoid overbaking, as they will continue to set as they cool.
Step 7: Remove the brownies from the oven and allow them to cool completely before lifting them out using the parchment paper overhang. Cut into squares and serve. Optionally, sprinkle with flaky sea salt for an extra flavor boost.

Tips & Variations

Use espresso powder to enhance the chocolate flavor without adding coffee taste.
Swap chopped chocolate with chocolate chips or chunks for different textures.
For a nutty twist, fold in chopped walnuts or pecans along with the chocolate.
Ensure the butter is slightly cooled before mixing to prevent cooking the eggs.

Storage

Store the brownies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To reheat, warm briefly in the microwave or let come to room temperature to enjoy their fudgy texture.

How to Serve

A square piece of dark, moist brownie with a cracked, slightly shiny top sits in the center of a white plate with a thin brown rim. On top of the brownie is a scoop of smooth, white vanilla ice cream starting to melt and drip down the sides. Around the main plate, there are other brownies placed on a white marbled surface, some fully visible and some blurred in the background, adding depth to the image. The focus is sharp on the brownie with ice cream, showing the rich texture of the brownie and creamy softness of the ice cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can substitute regular unsweetened cocoa powder, but the flavor and color may be slightly different. Dutch-processed cocoa is smoother and less acidic, which some prefer for brownies.

Why should I avoid overmixing the batter?

Overmixing develops gluten in the flour which can make brownies tough. Stir just until combined to keep the brownies tender and fudgy.

One Bowl Brownies Recipe

Print Recipe

★★★★★

4.4 from 60 reviews

These decadent One Bowl Brownies combine rich cocoa and chopped chocolate for a fudgy, moist treat that’s easy to prepare with minimal cleanup. Made in a single bowl, these brownies are perfect for anyone craving a classic chocolate dessert with a touch of espresso for depth of flavor and optional flaky sea salt topping.

Author: Tara
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 24 brownies (2×2 inch pieces) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet 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

Dry Ingredients

1 cup all-purpose flour
1 cup Dutch-processed or unsweetened cocoa powder
1 teaspoon kosher salt
1 teaspoon espresso powder (optional)

Chocolate and Garnish

1 ¼ cups chopped chocolate, divided
Nonstick cooking spray (for pan)
Flaky sea salt (optional, for sprinkling)
Parchment paper (for lining pan)

Instructions

Prepare the Pan: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on the sides for easy removal, then spray the parchment paper again to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and dark brown sugar until the sugars are dissolved and the mixture is smooth. Add the eggs and vanilla extract, whisking until fully combined and smooth.
Add Dry Ingredients: Sift the all-purpose flour and Dutch-processed cocoa powder into the wet mixture. Add the kosher salt and espresso powder if using. Carefully stir until just combined—avoid overmixing to maintain a tender texture.
Incorporate Chocolate: Fold in 1 cup of the chopped chocolate evenly throughout the batter. Pour the batter into the prepared pan and spread it evenly. Sprinkle the remaining ¼ cup of chopped chocolate evenly on top of the batter.
Bake the Brownies: Place the pan on the middle rack of the oven and bake for 25-30 minutes, or until the brownies are just set to the touch. Avoid overbaking, as the brownies will continue to set while cooling.
Cool and Serve: Remove the pan from the oven and let the brownies cool completely in the pan. Use the parchment paper overhang to lift the brownies out of the pan for easy cutting. Optionally, sprinkle with flaky sea salt before slicing into squares and serving.

Notes

Using parchment paper with an overhang helps lift the brownies out of the pan easily without crumbling.
The espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.
Do not overmix the batter once the flour is added to maintain a tender, fudgy texture.
Check brownies at 25 minutes to avoid overbaking; they should be just set but still moist inside.
Flaky sea salt on top adds a nice contrast to the sweetness, but it’s optional.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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