Fudgy One-Bowl Brownies
A quick and easy recipe for rich, fudgy brownies made in one bowl with simple pantry ingredients. Perfect for any occasion and loved by kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (200g) granulated sugar
- 1/4 cup (55g) packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour, sifted (or gluten-free flour blend for GF option)
- 2 tablespoons unsweetened cocoa powder (Dutch-processed preferred)
- 1/4 teaspoon salt
- Optional: 1/2 cup (60g) chopped walnuts or pecans
- Optional: 1/2 teaspoon espresso powder
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- Melt the butter and chocolate chips together in a microwave-safe bowl in 30-second bursts, stirring in between, or use a double boiler on the stovetop until smooth and glossy.
- Add the granulated sugar and brown sugar to the melted mixture and whisk until combined.
- Beat in the eggs, one at a time, along with the vanilla extract, mixing thoroughly after each addition until the batter lightens slightly and becomes silky.
- Sift together the flour, cocoa powder, and salt in a separate bowl.
- Fold the dry ingredients gently into the wet mixture using a spatula just until combined to avoid overmixing.
- If using, fold in chopped nuts or espresso powder.
- Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
- Bake for 20-25 minutes, starting to check at 20 minutes by inserting a toothpick into the center; it should come out with moist crumbs but no wet batter.
- Remove from oven and let cool completely in the pan. Use the parchment overhang to lift the brownies out onto a wire rack before slicing.
Notes
Avoid overmixing after adding flour to keep brownies fudgy rather than cakey. Use room temperature eggs for better mixing. Check doneness starting at 20 minutes to avoid drying out. For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free baking blend. For dairy-free, use coconut oil instead of butter and dairy-free chocolate chips.
Nutrition
- Serving Size: 1 brownie (1/16th of
- Calories: 160
- Sugar: 14
- Fat: 9
- Carbohydrates: 18
- Protein: 2
Keywords: fudgy brownies, one-bowl brownies, easy brownies, homemade brownies, chocolate dessert, quick brownies, crowd-pleaser