Our Favorite One-Bowl Brownies Recipe
Irresistibly fudgy, classic brownies in one bowl are happening. Now and forevermore.
Several elements contribute to a crackly crust, but the mixing method is key. Just follow the directions and mix the batter until it shines, and you'll find that magic layer on top of your brownies when you pull them out of the oven.
In search of the best homemade brownies
Everybody needs a favorite brownies recipe, don’t you think? Something simple and reliable and relatively quick. Something to tote along to a dinner party. Something to whip up in an EMERGENCY.
I believe in this philosophy. I really do.
But for years I didn’t follow through on it, because — and this may throw you for a loop (unless you saw this recipe, heh heh) — I almost always liked brownies from a box better than any from-scratch recipe I tried. I know, I know. Just telling the truth.
Classic brownies criteria
That said, I’m fussy about my brownies — which makes me feel a little bit hypocritical because one of the criteria is that the brownies themselves can’t be fussy.
No fuss, so one-bowl brownies are ideal if not downright required. Fudgy more than cakey, but they need an excellent crumb. Sweet but not too sweet, chocolatey but not to the point that you can’t take more than one bite. The butter needs to play its important role without making itself obvious. And a thin, shiny, crackly top is an absolute must.
Which is why it took me a while — like 40 years? More on the whole I’M 40 NOW thing in an upcoming post — to perfect a brownies recipe.
When I tasted these, though, I knew I finally had it. I said to the girls, “THIS IS OUR NEW FAMILY RECIPE FOR BROWNIES.” And I lunged toward each of them like a fencer, brownie in hand. (FYI, I’m so good at sports that I almost accidentally referred to jousting just there instead of fencing.)
So. I now virtually lunge at you, brownie in hand, and invite you to try our new favorite one-bowl brownies. As “we” say in the fencing community, on guard.
- 1 cup (7 ounces) good-quality semi-sweet chocolate chips (such as Ghirardelli)
- 8 tablespoons (1 stick) butter, cut into small pieces
- 1 cup firmly packed light brown sugar
- 1 tablespoon brewed coffee (optional but good)
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup plus 2 tablespoons all-purpose flour, spooned and leveled
- 2 tablespoons excellent-quality natural unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt (omit if using salted butter)
- 1/2 cup chopped walnuts, optional
- Preheat oven to 350°F with a rack in the center. Use cooking spray or butter to lightly grease an 8-inch x 8-inch baking pan, then lightly flour it.
- Place the chocolate chips and butter into a large microwave-safe bowl. Heat on half power until just melted — chips may retain their shape until stirred. This takes about 2 minutes in my microwave, but your mileage may vary. Stir until completely smooth. Stir in the brown sugar, coffee and vanilla until smooth. Crack the eggs into the bowl and mix very well into the batter.
- Sprinkle the flour, cocoa powder, baking powder and salt evenly over the chocolate mixture, then stir until well combined and shiny. Stir in nuts if using. Scrape batter into prepared pan.
- Bake for about 30 minutes, until a tester comes out with a few crumbs but not a lot of molten chocolate. Let cool in the pan before cutting into 16 squares to serve.