One bowl brownies! Can you believe that something this simple can be delicious and easy to make? I didn’t for a long time….
I used to love a box mix brownie. Let’s be honest, who didn’t?
You would get a craving for something chocolatey, look in the pantry, see that Duncan Hines brownie mix and know that in about 45 minutes you could have warm brownies in your belly. Or, you’d get home from school and could smell the chocolate the minute you walked in the door.
Then I got a little older and learned about Ghiradelli. Also, a strong contender in the brownie game, these were more decadent, had chocolate chips right in the box and took a little longer to bake. Man, were they good! Costco carried them, my mom loved making them and we were all happy.
Then, a few years ago I thought I would try my hand at making brownies from scratch.
I’ll be honest, I was skeptical. Who needs to make something from scratch, when the box was good? Indeed it was simple, but it was not full of simple ingredients. So I started trying. I shaved chocolate bars, I procured fancy cocoa powder, I used 17 bowls, but I just hadn’t gotten it to what I wanted.
Then I found a few recipes that had a little more promise. Simple ingredient lists, less kitchen tools, great chocolate flavor, etc.
So today, let me introduce to you the simple one bowl brownie recipe that has emerged after a lot of taste testing…don’t worry, no one was upset with this experimenting.
You don’t need a double boiler and you don’t need an electric mixer. You just need a medium size microwave safe bowl (I like to use a glass one). You need a whisk and a spatula, that’s it.
The ingredients are simple and if you don’t have them exact it’s okay.
You can easily use semi-sweet chocolate chips instead of dark. You can leave out the espresso powder if you don’t have any on hand, you could also sub in instant coffee here. I’ve even tried these with white whole wheat flour and they are still delicious.
These are chocolatey, sweet, fudgy and delicious, but the best part is that they are made in just one bowl, one whisk and one spatula, and can be in the oven in about 10 minutes.
The only downside I see is that they are made in an 8×8 pan, which means you might need to make two batches, because these brownies fly off the tray quickly…really quickly.
Tips and Tricks:
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- Melt the ingredients together in the microwave, slowly. 30 second increments, no more.
- The batter will be thick when you stir in the flour, that’s okay
- Use 60% dark chocolate chips if you can. I used these Ghiradelli ones
- You may need to coax the batter into the corners of the pan, wet your fingers to keep the brownie batter from sticking.
- 1 ½ sticks of butter (12 Tablespoons)
- 1 ¼ cup sugar
- ¾ cup cocoa powder
- ¼ cup dark chocolate chips
- ¼ tsp salt
- 1 tsp vanilla
- 1 tsp espresso powder
- 2 eggs
- Scant ¾ cup flour
- ⅛ tsp baking powder
- Preheat oven to 350 degrees
- Prepare 8×8 baking pan, by cutting two pieces of parchment paper and criss-crossing them in the bottom and up the sides of the pan to from a sling.
- Put butter, sugar, cocoa powder, chocolate chips and salt into a large microwave safe bowl (I use glass).
- Microwave at 30 second intervals, stirring with the whisk after each 30 seconds until mixture comes together
- Once everything has melted together, whisk well until the mixture gets glossy.
- Whisk in the vanilla and espresso powder, incorporate well
- Add the eggs one at a time, whisking well between additions
- Whisk the mixture (it will be thick) until is super glossy, this may take 2-3 minutes
- Mix the baking powder into the flour.
- Using the spatula, mix the flour in just until you can’t see it anymore
- Pour into the parchment lined pan
- Bake at 350 degrees for 35-38 minutes (depending on your oven)
- Let cool in pan
- Once cool, remove from pan in parchment paper, place on a cutting board and slice into 20-25 pieces
Keywords: dessert, brownies