This is a simple recipe for plain, gooey brownies, the ones to have frozen for last-minute snacks or desserts. The chocolate flavor is intense, and the batter can hold add-ins or toppings wonderfully without compromising its texture. It's a one-bowl recipe that only requires a few common utensils. The result is fantastic.
A new favorite
In this age of excessive information and a million recipes for everything, these chocolate squares rank as one of the fudgiest and simplest I have ever made. I love that they are like old-fashioned brownies but with a modern fudginess and deeper chocolate flavor.
I'm a brownie lover per se, and firmly believe that one can never have too many brownie recipes. And yet, this one-bowl recipe surprised me. Though I will never settle for just one, this recipe is one of my best.
And though I have a few labeled as favorites, like these fudgy nut brownies, the sweet and tart cheesecake brownies with raspberries, or my latest love, the mascarpone espresso brownies, I'm always looking for new ones.
They have a great balance of sweetness and dark chocolate. The mix of melted chocolate and cocoa powder gives them extra chocolate flavor.
If you're used to the box mix and want to start making brownies from scratch, this recipe is fantastic because it's all made in one bowl. It doesn't get much easier than that.
- Sarah ⭐️⭐️⭐️⭐️⭐️
These brownies turned out so delicious! Usually, when I bake brownies or cakes, they turn out dry or crumbly, but this recipe changed the game for me. ❤️ They're very moist and decadent!
Testing Notes
Line the pan for easier removal: I use one or two strips (crisscross-style) of parchment paper and a greased pan. It's the easiest way to remove the whole block and easily cut the squares.
For more chocolate flavor, stir ½ cup of chocolate chips into the batter. For a sweeter bar, add ½ cup milk or white chocolate chips to the batter.
In my opinion, brownies always taste better the next day, after the ingredients have time to meld and settle. Keep them in the pan, covered with plastic wrap. They keep well for 3-4 days at room temperature.
To freeze brownies: cut them into squares, wrap them individually in plastic wrap or freezer sheets, and then in aluminum foil. Label and date them for easier handling afterward. Defrost at room temperature, unwrapped.
Sophisticated brownies: add 1 or 2 tablespoons of your favorite liqueur to the batter to change the flavor profile. I like Frangelico (hazelnut), Cointreau or Grand Marnier (orange), Kahlua (coffee) and Amaretto (almond).
Toppings for different occasions: I use colored sprinkles to make Halloween brownies, Christmas or 4th of July brownies. It's a wonderful recipe for that.
Ingredients
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Chocolate: Use your favorite dark semisweet chocolate. I like 50% to 60% chocolate for brownies.
- Cocoa powder: Always use unsweetened. In my experience, the dark ones are the best (this does not apply to the super dark used for making homemade Oreo cookies, known as dark or black cocoa powder).
- Coffee flavor: You can use coffee extract or a teaspoon of instant coffee dissolved in the vanilla before adding it.
Paula's Dessert Tip
Serve plated brownie squares with a scoop of vanilla ice cream or a dollop of whipped cream, and a drizzle of caramel sauce, chocolate sauce, or berries.
I usually keep some in the freezer, already portioned and individually wrapped. When the need (or the craving) appears, simply unwrap, let thaw at room temperature and serve as mentioned above. It has saved more than an impromptu dinner party!
Process steps
Prepare the brownie pan
Line your pan with parchment for easy brownie removal. Cut a strip the width of the pan, grease it lightly, and fit it across the bottom and two sides (or use two strips crisscrossed). Pour in the batter and bake. Once cooled but not fully set, run a knife along the uncovered edges to loosen. When ready, lift the brownies out by pulling up the parchment ends.
Melt chocolate and butter
Microwave method: heat in 10-second bursts on high, stirring each time until smooth, and don't let it scorch.
Stovetop method: Place the chocolate and butter in a heatproof bowl (glass works best) over a small saucepan with an inch of simmering water. Stir often, making sure the bowl doesn't touch the water and no steam or drops sneak in. If the water boils too hard before the chocolate melts, turn off the heat and let the steam finish the job.
Brownie batter
The final mixture is thick and shiny. Make sure it's well mixed with no dry spots left.
Pour it into the prepared pan and smooth the top.
When are they done?
- The middle should still be jiggling a bit. If they firm up completely before you remove them from the oven, they'll be on the drier side.
- Insert a cake tester or toothpick in the center; it should come out with moist crumbs attached but not a wet batter.
- The sides of the pan will be drier and a bit shrunk. When the sides pull out, it usually means the brownies are done or close to being done.
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Fudgy One Bowl Brownie Recipe
Ingredients
- ¾ cup unsalted butter
- 6 ounces semisweet chocolate, coarsely chopped
- 1 cup white sugar
- 1 teaspoon pure vanilla extract or paste
- ½ teaspoon coffee extract, or 1 teaspoon instant coffee (dissolve it in the vanilla), optional
- ½ teaspoon pure almond extract, optional
- 3 large eggs, at room temperature
- ¾ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350ºF (180ºC).
- Butter or spray a 9-inch (20x20cm) square baking pan and line it with a strip of parchment paper. See Notes below.
- In a large bowl, melt ¾ cup unsalted butter and 6 ounces semisweet chocolate, see Notes below for methods. Add 1 cup white sugar and mix for 30 seconds.
- Add 1 teaspoon pure vanilla extract or paste, ½ teaspoon coffee extract and ½ teaspoon pure almond extract, if using, and mix well.
- Add 3 large eggs and beat by hand until very well mixed.
- Add the sifted dry ingredients: ¾ cups all-purpose flour, 1 tablespoon unsweetened cocoa powder, and ½ teaspoon salt). Fold or whisk well until the batter is shiny and smooth. Don't overmix.
- Pour the chocolate mixture into the prepared pan and bake for 20-25 minutes, until slightly jiggly in the middle.
- Let cool for about 30 minutes on a wire rack.
- Run a smooth-bladed knife along the edges and lift the parchment paper to transfer the brownies to a rack to cool completely before cutting. You can pop them into the fridge for a few hours to make cutting them easier.
- They are better the next day, in my opinion. They keep for a few days and can be frozen for up to a month, well wrapped.
Sarah says
These brownies turned out so delicious! Usually when I bake brownies or cakes they turn out dry or crumbly, but this recipe changed the game for me. ❤️ They’re very moist and decadent!
Pakistani Food Recipes says
Thanks, Puala for the delicious recipe. I really loved it. Brownies are my favorite.
Cocoa and Lavender says
These DO look like the perfect brownies, Paula. The simplicity is just what we all need, too. Can you tell me why so many recipes call for so many bowls when with a little planning, it can all be done in one? That is a real pet peeve of mine... ~ David
Sweet and That's it says
Paula, I'm so honoured to have the same name as your mother. How funny, and thank you for telling me.
Whiskey brownies... Yummy! Do you put the whiskey in the brownies or do you dip them into the whiskey...ihihi.
ovenchaos says
Your thinner looking brownies are so elegant - they are perfect to be topped with 'you name it' ingredients! Happy to hear that it was a winning recipe for you 🙂
Marissa | Pinch and Swirl says
These do look delicious, but I have to say the 'whiskey and raisins' brownies. MUST TRY!
sanyaliving.com says
I agree, the chocolate you use really does make a big difference!
And these were sooo delicious!
teaandscones says
Oh! Yea! definitely worth repeating. I only used one bowl, too, and they came out perfectly. I only shared a couple. The rest were MINE!!!!
Gretchen Noelle @ Provecho Peru says
These look just delicious! Love that you did the one bowl thing...I SO should have done that!
e / dig in says
these look so very good - i love the traditional crinkly topping, and they look satisfyingly squidgy. i love hearing how another cook adapts recipes and pans...i do that all the time.
i have to say though, i have found my best ever brownie http://www.diginhobart.blogspot.com.au/2012/07/the-ultimate-brownie.html
Deb says
Dorie's recipes never disappoint! I share your lack of conviction, "best of" sets up us for unrealistic expectations. But when it is a recipe from a master I do listen! For me, Brownie recipes are like Chocolate Chip Cookie recipes; hey we love chocolate lets give it a try. They are sure to be devoured!
Maggie says
I loved these brownies too & I agree about the chocolate - had to be done with dark, dark dark bittersweet or nothing at all. I know I've said it already but I LOVE the new look of your site! It's beautiful! Happy Thanksgiving!
Elaine says
I love your thin brownies! It is good to know that the one bowl method works with this recipe. I will definitely use your method the next time I make these. They are definitely a keeper. Beautiful job!
Inge and Gillian says
Your brownies look delicious. Beautiful photography.
Cathleen says
Glad these were close to best-ever for you. They certainly look delicious!!
yummychunklet says
I love that you eschewed the multiple bowl process. It was a bit laborious!