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One Bowl Brownies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Keywords: brownies, one bowl brownies, chocolate brownies, fudgy brownies, easy dessert, cocoa brownies, classic brownies, chocolate dessert

Find it online: https://www.cheftara.com/one-bowl-brownies-recipe/