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+ servings

One-Bowl Fudgy Brownies

YIELD 8 x8-inch pan


  • 4 ounces (115 grams) bittersweet chocolate, coarsely chopped
  • 1/2 cup (1 stick or 113 grams) butter, cut into small pieces
  • 1 tablespoon unsweetened cocoa powder (optional)
  • 1 teaspoon instant coffee granules (optional)
  • 3/4 cup (150 grams or 5.3 ounces) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon (75 grams or 2.7 ounces) all-purpose flour
  • 1/2 teaspoon salt


  1. Preheat the oven to 350F/180C. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the brownies out after baking.
  2. 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.
  3. Add the eggs, one at a time, and whisk just until combined. Add the vanilla and stir.
  4. Sift the flour and salt over the chocolate mixture and fold, using a rubber spatula, just until mixed. Do not overmix.
  5. 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.