One Bowl Brownies {VIDEO!}

Today, I present my little black dress of dessert recipes: One Bowl Brownies. Watch the step-by-step video below to see just how easy they are to make!

This brownie recipe is the product of a long, obsessive, chocolate-stained quest to find the perfect homemade fudge brownie recipe. This one is easy to make, dirties just one bowl and one spoon, and best of all, can be in your oven 15 minutes from now. In fact, I am so committed to these one-bowl brownies, I even made a new video about them!

Best Ever One Bowl Brownies. Thick and fudgy brownies that are ready to bake in 10 minutes! @wellplated

Why I love these One Bowl Brownies:

  • They’re ultra soft and chewy.
  • They’re unapologetically fudgy and chocolaty.
  • They’re quick and easy to prepare—I don’t know about you, but when I want a brownie, I want it five minutes ago. The last thing I need standing between myself and my dessert is complicated prep work or a pile of dirty mixing bowls.
  • They’re endlessly customizable. In fact, I’ve included 10 of my favorite one bowl brownie mix-ins and toppings at the end of this post, though to be honest, they are quite magnificent just as they are.

This one-bowl brownie recipe uses cocoa powder, which I’ve actually come to prefer over brownie recipes that call for solid chocolate. Cocoa brownies are softer and chewier than their solid chocolate counterparts, and cocoa powder actually has a more intense chocolate flavor too.

For the boxed-brownie fans in the audience, One Bowl Brownies with cocoa powder have a similar texture, but they taste better beyond compare, and I love knowing exactly what is in them too. As an added bonus, One Bowl Brownies also boast that elusive, shiny, crackly top layer—boxed brownie devotees, you know the one.

You only need 1 bowl and 10 minutes to make these ultra fudgy homemade brownies! @wellplated

For those who swear by solid chocolate brownies and have yet to be convinced by cocoa, I’m begging you to give this recipe a go. If you don’t believe it’s fudgy enough, the giant handful of semi-sweet chocolate chips in the batter will convince you. Plus, did I mention there’s only ONE bowl to wash versus the THREE that most solid chocolate brownie recipes require?

If I could only have one version of One Bowl Brownies for life, I’d choose the original with chocolate chips—they’re classic, supremely satisfying, and make my brownie-loving heart go pitter-patter. Every now and then, however, it’s fun to dig through my pantry and see what bits I have leftover to give the brownies a little extra pizzazz. Here are 10 of my favorites.

The BEST One Bowl Brownies, 10 Different Ways:

#1-5: Mix ins (all of the below should be chopped first, then folded into the batter just before baking)

  1. Chocolate covered espresso beans
  2. Oreos (and all of their derivative flavors)
  3. You favorite candy bar (Reeses peanut butter cups, Rolos, and Snickers are all winners)
  4. Freeze-dried raspberries
  5. Andes mints (for you chocolate-mint lovers)

# 6-10: Toppings

  1. Caramel sauce (drizzle on after the brownies are baked. I swear by Deb’s recipe.)
  2. Chopped pretzels (try combining with the caramel sauce above. Heaven.)
  3. Sea salt (also excellent when combined with either caramel or hot fudge.)
  4. Mini marshmallows and chopped graham crackers (sprinkle over the baked brownies, then place the brownies in the oven for 2-4 minutes, until the marshmallows melt. Ta-dah! S’more brownies.)
  5. This mocha cream cheese frosting

My current favorite one bowl brownie twist: Mix chopped pecans into the batter, then top with caramel sauce and crushed pretzels. It’s salty-sweet seduction.

The only brownie recipe you ever need- Fudgy Homemade One Bowl Brownies! Ready to bake in only 10 minutes! @wellplated

So, who else is baking brownies this weekend?

Tools I used to make this recipe:

To see more recipe demos, check out my YouTube, and if there are other videos you’d like to see, let me know that too! I plan to film a few more over the next few months and would love your ideas. Thanks for watching and for supporting Well Plated here, on YouTube, and beyond. I owe you a hug…and a big, gooey pan of One Bowl Brownies.

For a step-by-step of how to make this One-Bowl Brownies recipe, watch this short video:


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One Bowl Brownies

Soft, fudgy brownies that are ready to bake in 10 minutes and use just one bowl! This is the BEST brownie recipe. So easy, you will never buy a mix again!

Yield: 16 brownies (1 8x8-inch pan)

Prep Time: 15 minutes

Ingredients:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 3/4 cup, plus 2 tablespoons unsweetened cocoa powder (Dutch process cocoa will yield an even more intense brownie)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon espresso powder
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup whole wheat pastry flour (or substitute all purpose flour)
  • 1/2 cup semi-sweet chocolate chips (or up to 2/3 cup of any desired mix-ins: nuts, peanut butter cups, chopped chocolate-covered espresso beans, or any of the ideas I’ve listed in the post above)

Directions:

  1. Place a rack in the lower third of your oven and preheat the oven to 325 degrees F. Line the bottom and sides of an 8×8-inch baking pan with parchment paper and set aside.
  2. Combine the butter, sugar, cocoa powder, and salt in a medium heat proof bowl set over a pan of simmering water. Stir periodically until the mixture is smooth, the butter is melted, and it feels quite hot (but not burning) to the touch. Remove the bowl from the saucepan and set aside until it is just warm. The mixture will appear gritty.
  3. Stir in the espresso powder and vanilla. Then, stir in the eggs, one at a time, fully incorporating after each. Continue stirring until the batter looks shiny, then add the flour and stir just until combined. With a wooden spoon or rubber spatula, stir the batter for 40 rotations (strokes). Stir in chocolate chips or any other desired mix-ins.
  4. Transfer the batter to the prepared pan, smooth it into an even layer, then bake until a toothpick inserted in the center comes out mostly clean with just a few crumbs clinging to it (25 to 35 minutes). Let brownies cool completely on a wire rack. Using the parchment paper “handles”, gently lift the brownies onto a cutting board. Slice into squares and enjoy.

Adapted from BitterSweet by Alice Medrich

// All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 brownie

  • Amount Per Serving:
  • Calories: 169
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Cholesterol: 39mg
  • Sodium: 28mg
  • Carbohydrates: 22g
  • Fiber: 2g
  • Sugar: 16g
  • Protein: 3g

For dangerously adorable mini brownies, try this recipe for Brownie Bites.

How to make mini s'mores brownies in a muffin tin

S’mores Brownie Bites

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

30 comments

  1. hey girl love the video! This is right up my alley! I love chocolate!

  2. Hi, these look delicious!  By any chance is there a substitute for espresso powder if I don’t have that on-hand?  I’d love to try these this weekend but won’t be able to get to a store by then.  I totally understand if not.  Thanks!

  3. These brownies sound too good to be true!!! One bowl, also??? I NEED THEM!

  4. Erin, love the video and LOVE the chocolate covered espresso beans in there!! what a great idea!!! OMG brownies, indeed!!!

  5. I love your video, and these brownies look SO fudgy and absolutely delicious!! Love the espresso powder in there :)

  6. I think I tried a similar recipe and it is GOOD but I still prefer the type with unsweetened chocolate (lazy me modified it to be one bowl), maybe I’ll try these again though. I love the video and the mix in suggestions.

  7. I wasted no time in making these.  Within a few hours of receiving the post in my email, these delicious brownies were baking in my oven.  I used Andes baking chips as my mix-in (omitting the chocolate chips), and the result was delicious!  Thanks for an easy, scrumptious recipe.

  8. Wonderful photos and a delicious looking recipe! Can’t wait to try it :)

  9. Nice video and a delicious recipe. Thank you.

  10. I’m definitely feeling that mocha cream cheese frosting on top…sounds divine! Thanks for the inspiration!

  11. Yum, these look so good, can’t wait to make them…..
    You have a beautiful kitchen and I love the video…..you did a great job Erin…..keep the videos’  coming   :)

     

  12. HI Erin, I’d like to make these for my sister-in-law who was recently diagnosed with celiac disease. Do you have any idea if GF flour would work as a substitute? She has had to radically change her lifestyle, lives in Canada and is coming for a visit. I’d love to surprise her! 

  13. Hi Erin! I was wondering if you can swap the 1/2 cup butter for 1/2 cup coconut oil? My friend recently had a baby and her little boy is sensitive to milk so she can’t eat any. Would you still need to heat it and everything? Thanks!

    • Hi Rachel! The flavor won’t be as rich (butter does add a lot to the flavor), but I think it would bake just fine. I’m not sure if she needs dairy free chocolate too? If yes, I’ve heard good things about Enjoy Life brand chocolate, though I’ve never tried baking with it myself. If you decide to experiment with coconut oil/dairy free chocolate, I’d love to hear how they come out!

    • Also, here is a link to the Enjoy Life chocolate chips, in case you need them: http://amzn.to/2afb21a

      • Hello again! So I made half a recipe with coconut oil instead of butter and chopped up baker’s chocolate that was 100% cocoa and it turned out great! However it did have a distinct coconut flavor but my friend really enjoyed them. I also did not heat the the coconut oil since mine was already melted. Thanks again for help!

        • Rachel, thanks for reporting back! Did you use virgin coconut oil? I find the coconut flavor of it to be less pronounced, but I’m glad your friend loved them anyway!

      • Yes, I used organic virgin coconut oil from Trader Joes but maybe I just have a sensitive palate 😉 Thanks again!

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