One Bowl Fudgy Brownies
These One Bowl Fudgy Brownies are rich, chocolatey, and so easy to make! Perfectly fudgy with minimal cleanup, they’re your new go-to dessert for any occasion.
Equipment
- Mixing Bowl
- Whisk
- Spatula
- 9x13 inch baking pan
- Parchment Paper
- Oven
Ingredients
- 1 cup butter plus more for pan
- 8 ounces semi-sweet chocolate chopped
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9x13-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the butter and chopped semi-sweet chocolate. Melt using a double boiler or microwave in 30-second intervals, stirring occasionally until smooth.
- Once the chocolate mixture is cool enough, whisk in the sugar until well combined. Add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract.
- Sift in the flour and salt directly into the mixture. Gently fold with a spatula until just combined, being careful not to overmix.
- Pour the brownie batter into the prepared baking pan. Use the spatula to spread it evenly.
- Bake in the preheated oven for about 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Allow the brownies to cool in the pan for at least 15 minutes before lifting them out and cutting into squares. Enjoy warm or at room temperature!
Notes
- Do not overbake to keep the brownies extra fudgy; they should look slightly underdone when removed from the oven.
- Add chocolate chips or nuts to the batter for additional texture and flavor.
- Store leftover brownies in an airtight container at room temperature for up to 5 days.
- For a decadent treat, serve warm brownies with vanilla ice cream on top.
- You can refrigerate brownies for up to a week or freeze wrapped squares for up to three months.