Irresistibly fudgy one-bowl brownies are happening. Now and forevermore.
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.
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.
Enjoy the weekend. Talk to you soon.
P.S. As per usual, this post contains affiliate links. Thanks for reading and for helping to keep Umami Girl bringing you gestalt and pepper on the regular. 🙂
My Favorite One-Bowl Brownies Recipe
This simple one-bowl recipe yields my favorite brownies. They're fudgy and squidgy (to borrow a favorite term from England) with that beautiful thin, shiny, crackly top.
- 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