Today, I present my little black dress of dessert recipes: One Bowl Brownies.

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

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.

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

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

Unique Mix-ins

All of these 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)

Unique 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! Another take on these S’mores Brownie Bites.)
  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

Tools Used to Make This Recipe

So, who else is baking brownies this weekend?

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

One Bowl Brownies

5 from 4 votes
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!

Prep: 15 mins
Cook: 35 mins
Total: 50 mins

Servings: 16 brownies (1 8×8-inch pan)



  • 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.
  • 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.
  • 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.
  • 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.


Serving: 1brownieCalories: 169kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 39mgSodium: 28mgFiber: 2gSugar: 16g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. 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!

    1. Hi Rachel! You can swap a larger amount (I’d suggest 1 1/2 times) the amount of regular instant coffee, but if you don’t have that on hand either, I’d simply omit it. The brownies are still super delicious, even without it. For future, if it were a chocolate cake or muffin, you could use a tablespoon or so of really REALLY strongly brewed coffee and then subtract the amount you add from the other liquids, but since brownies don’t have liquids to subtract, I’d use instant coffee or just omit it entirely. I hope that helps!

      1. Thanks so much for the quick response.  I do actually have some instant coffee laying around so I will try that!  Great suggestion.  Thank you again! :) 

        1. I made these and they were delicious!!!  They were a big hit, so I will make sure to keep this recipe as my staple whenever I’m in need of brownies.  

          1. YAY!! I’m so happy to hear that Rachel. Thanks for trying the recipe and taking time to leave this wonderful review!

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

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

  4. 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.

    1. Leila, I do love a good solid chocolate brownie, but honestly this version is so yummy and SO EASY it made me a cocoa brownie believer, especially with the chocolate chips in there. I hope you love it too, and thank you so so much for the kind words about the video!

  5. 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.

    1. I love your style Jocelyn! Life is too short to wait for brownies :) I’m sooooo happy to hear that you loved these. Thanks for trying the recipe and stopping back by to leave this review!

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

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


    1. I’m blushing! Though I can’t claim the kitchen (it’s my in-laws’), I’m so glad you like the recipe and videos. Thank you!

  8. 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! 

    1. Hi Marina! That is so sweet that you want to surprise your sister-in-law. I’ve never made these GF, but my best suggestion for where to start would be a 1:1 GF baking blend like this one: Use 1/2 cup of it in place of the flour in this recipe. I hope that helps and that you both enjoy the recipe very much!

  9. 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!

    1. 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!

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

      1. 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!

        1. 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!

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

  10. I made these tonight and added a chopped Hershey’s bar to the batter along with a handful of dark chocolate chips. Served them with cookie dough ice cream for my own take on Ben & Jerry’s Half-Baked – fabulous! Such a quick and easy recipe – will definitely be my go-to when the brownie craving strikes!5 stars

    1. Jenni, that sounds like a delicious batch of brownies! Thanks so much for taking the time to leave this awesome review and share your tweaks!

  11. These turned out great! Thank you! I made them for a party tomorrow and wanted to know if you rec storing at room temp or in the fridge??5 stars

  12. I wanted to make something from scratch but not too fussy for a coworker’s birthday and chose these brownies. They turned out amazing! My first time making brownies from scratch. Everyone was very impressed, and I was told they tasted like a mix between brownies, truffles, and fudge. Perfect description and such an amazing treat!5 stars

  13. This recipe has ruined me for every box mix brownie. It’s just not the same once you have tasted the simple decadence of a homemade batch of brownies. Your recipe is the only one I make in my kitchen now!5 stars

  14. I have wracked my brain trying to figure out what I did wrong. I went over the ingredient list over and over and over. They looked more like a black ball of dough than any brownie batter I’ve ever seen. They did not rise at all and they are almost bitter. I simply cannot figure out what I did wrong

    1. Hi Kathy, I’m so sorry that these didn’t turn out as you’d hoped. Sometimes over-mixing the batter can cause brownies to not rise, but it’s hard to say what might’ve happened without being in the kitchen with you. I (and other readers) have truly enjoyed the recipe, so I wish it would’ve been a success for you too!

      1. Is it possible that the amount of cocoa in the recipe is incorrect? I know you said you and others have used the recipe with success, but I also know sometimes posts get revamped and I wondered if somehow the amount could have accidentally gotten changed. When comparing this to other recipes, the ratio of cocoa to flour and sugar seems to be about twice as much as what it is in other recipes. I assure you, I didn’t overmix the batter. Honestly, I could hardly mix it at all as it was more like dough than batter, even before I added the flour.

        1. Kathy, the amount of cocoa in the recipe is correct. I wonder if maybe you over-measured? I’ve done this myself without realizing it. It’s also possible that perhaps the batter wasn’t cool enough when you added the eggs and they cooked a bit? It’s so hard for me to say. I wish I could help more!

          1. Thanks for the feedback, but I can assure you that neither of those things happened. I bake on a regular basis and am definitely capable of measuring cocoa (the recipe says 3/4 cup plus 2 tablespoons, correct?) and know not to add eggs into the “batter”, which was actually more of a stiff dough in consistency, until it has cooled. I’ll just find another recipe with less cocoa and use that.

          2. Hi Kathy, thank you for reporting back! Again, I’m so sorry this recipe didn’t work out for you, and I wish I could pinpoint what might’ve gone wrong. I have lots of other brownie recipes on my site that you could try. I hope you’re able to find another recipe you enjoy!

        1. I’m sorry to hear that you had trouble with this recipe too, Amy. It’s so hard to say what might’ve happened without being in the kitchen with you. I know it’s frustrating to try a new recipe and not have it turn out, so I truly wish you would’ve enjoyed them!