One-Bowl Fudgy Brownies
This one-bowl brownie recipe makes the fudgiest, most incredible brownies you'll ever have!
Ingredients
- 4 ounces (115g) bittersweet chocolate, coarsely chopped
- ½ cup (1 stick or 113g) butter, cut into small pieces
- 1 tablespoon unsweetened cocoa powder (optional, but adds richness so I recommend)
- 1 teaspoon instant coffee granules (optional)
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup plus 1 tablespoon (75g) all-purpose flour
- ½ teaspoon salt
Instructions
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Preheat the oven to 350°F/180°C. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the brownies out after baking.
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In a large heat-proof bowl, put the chocolate, butter, cocoa and instant coffee granules and melt in the microwave in 20 second-intervals, stirring in between each interval, until melted (or set it over a saucepan of simmering water, stirring occasionally). Add the sugar and whisk until combined.
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Add the eggs, one at a time, and whisk just until combined. Add the vanilla and stir.
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Sift the flour and salt over the chocolate mixture and fold, using a rubber spatula, just until mixed. Do not overmix.
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Pour the batter into the prepared pan and smooth the top. Bake for about 20 minutes or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs. Let the brownies cool completely, then lift them out of the pan using the parchment paper and cut into squares.
Recipe Notes
-You can double the recipe and use a 9×13-inch pan. Bake for 25-30 minutes.
-Store brownies at room temperature in an airtight container for up to 3 days.
-Brownies can be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.