Easy One Bowl Brownies
- PREP 10min
- COOK 35min
- TOTAL 45min
We love this easy brownie recipe made with cocoa powder, eggs, and brown sugar. These one bowl brownies are fudgy and gooey in the middle and chewy around the edges. The batter is made right in the saucepan used to melt the butter.
You Will Need
6 tablespoons (85g) unsalted butter
4 tablespoons light olive oil or canola oil
1 ⅓ cups (265g) granulated sugar
1/4 cup (47g) lightly packed brown sugar
3/4 teaspoon fine sea salt, reduce to 1/2 teaspoon if sensitive to salt
1 ½ teaspoons vanilla extract
2/3 cup (65g) unsweetened cocoa powder
2 large eggs
1 egg yolk
3/4 cup (98g) all-purpose flour
1/4 teaspoon baking powder
1/2 cup chocolate chips, optional
Directions
Position an oven rack in the middle of the oven and heat to 325°F (162°C). Line the bottom and sides of an 8-inch x 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides to help remove the baked brownies from the pan.
Add the oil and butter to a medium saucepan. Place over medium-low heat until the butter melts, then turn off the heat. We recommend a wide, medium saucepan for making the brownie batter right in the pan. If you do not have a saucepan, melt the butter into the oil using another pan. When melted, pour the butter and oil into a mixing bowl and continue with the steps below.
While the butter and oil are still warm, stir in the sugars, salt, and vanilla extract until blended.
Stir in the cocoa powder, and then set aside to cool for five minutes so that the mixture is warm, not hot. The mix will be gritty.
Add the eggs and egg yolk, and then stir vigorously to blend. The mixture turns from a gritty paste to a shiny pudding-like batter in this step.
When the batter looks thick and well blended, add the flour and scatter over the baking powder. If you are adding chocolate chips, add them now. Stir until you no longer see streaks of flour in the batter.
Spread the brownie batter evenly in the prepared pan.
Bake the brownies until the edges look dry and the middle looks slightly underbaked, 35 to 45 minutes. You can test doneness by inserting a toothpick into the center. The brownies are finished baking if it comes out with a few moist crumbs attached.
Leave the brownies in the pan to cool completely. As they cool, the middle will set. Cut into 16 squares.
Adam and Joanne's Tips
- Can I double the recipe? Yes, double all ingredients in the recipe and bake in a 9-inch by 13-inch baking pan. They will be slightly thicker. Bake time will be similar, but keep an eye on them and use our visual cues in the recipe as a guide.
- Baking pan: We love our USA Pan 8×8-inch metal pan for this recipe. Glass and ceramic pans work, but keep in mind that they may affect bake time. Check on doneness 5 minutes early and every 5 minutes after that.
- The nutrition facts provided below are estimates. We did not include chocolate chips