I am moderately embarrassed by both how long it has taken me to post anything and also by how long it has taken me to post the recipe for these one bowl brownies. This is absolutely my go-to brownie recipe, and I’ve made them at least two dozen times without managing to take pictures or bother to post them here. High time for me to rectify that!
Given that every time I want to make brownies, I have to track down the picture I took of this recipe, you’d think I would have gotten over the hassle sooner. My apologies, friends. I didn’t, and you were consequently deprived of an awesome, simple brownie recipe that definitely beats out box mixes.
It’s also super adaptable – I’ve added cinnamon and toffee chips, butterscotch chips and toasted pecans, and probably several other variations. I tend to go with classic chocolate with chocolate chips, though. Then I top it with vanilla ice cream, and life is basically complete.
These are chewy, rich, and most importantly very quick to come together. No melting butter or chocolate. One bowl plus a liquid measuring cup and that’s it in terms of mess (if you have a kitchen scale. If you don’t – you should! – then you’ll also have to contend with a few measuring spoons. But that’s a small price to pay).
Best One Bowl, Chewy Dark Chocolate Brownies
- 2/3 cup (2 oz) Dutch process cocoa
- 1 1/2 cups (10.5 oz) granulated sugar
- 1/2 cup (2 oz) confectioners’ sugar
- 3/4 teaspoon salt
- 1 cup (4.25 oz) flour
- 1/2 – 1 1/2 tsp espresso powder (optional, to taste – brownies will be quite sweet without any, though)
- 1 cup (4 oz) chopped nuts (optional)
- 1 cup (6 oz) chocolate chips or other mix ins
- 1/2 cup vegetable oil
- 2 Tablespoons water
- 3 large eggs
Preheat the oven to 350° F. Line an 8″ or 9″ square pan (preferably a metal one) with foil and spray with cooking spray. (I prefer to make them in a 9″, but I’ve got both options lying around. They’ll be fairly thick in the 8″).
In a large bowl, whisk together the dry ingredients: the cocoa, granulated sugar, confectioners’ sugar, salt, flour, espresso powder, nuts (if using any), and chocolate chips.
In a 2 cup measuring cup, measure the oil, add the water, then add the eggs. With the same whisk you used on the dry ingredients or a fork, mix to break up the eggs and combine until fairly well combined.
Pour the wet ingredients into the bowl with the dry ingredients and mix to combine (with a wooden spoon or silicone spatula or some such – not a whisk). Batter will be relatively thick.
Bake for 33-35 minutes for the 9″ pan, or 40-45 for the 8″. The brownies will be done when a toothpick inserted in the center comes out with just a few crumbs on it. If it’s slick with batter, give them a few more minutes.
Let them cool at least 30 minutes or so, otherwise they’ll be a mess to try and cut!