One Bowl Brownies: Quick and Delicious Recipe

Some desserts bring people to the kitchen even before the timer rings. These one bowl brownies do that every single time. They are rich, glossy, deeply chocolatey, and come together in one bowl with a spoon or whisk. No mixer to clean. No stack of dishes in the sink. Just a small effort that turns into thick squares with crinkly tops and a fudgy center.

You can make them on a weeknight after dinner or while the coffee is brewing on a weekend afternoon. The ingredient list is short and friendly. The method is forgiving. And the results feel special without asking for special equipment.

Why one bowl brownies work so well

• Less cleanup means you will bake more often. A single bowl lowers the friction between wanting brownies and making brownies.
• Melting the butter with cocoa blooms the cocoa and boosts chocolate flavor.
• Mixing by hand limits overbeating, which helps keep the crumb tender.
• Sugar dissolved in warm butter creates that shiny, crackly top many people love.

There is science behind the deliciousness. Fat carries chocolate flavor. Sugar draws moisture and gives shine. Eggs build structure and chew. Flour ties it all together. Getting the balance right is what makes this recipe reliable.

Ingredients at a glance

This is a classic pantry brownie. If you bake now and then, you probably have everything already.

• Unsalted butter 170 g, 12 tablespoons, melted and warm
• Granulated sugar 300 g, 1.5 cups
• Light brown sugar 50 g, 1⁄4 cup, packed
• Eggs 3 large, room temperature
• Vanilla extract 2 teaspoons
• Natural cocoa powder 75 g, 3⁄4 cup, sifted
• All purpose flour 95 g, 3⁄4 cup
• Fine salt 1⁄2 teaspoon
• Optional mix-ins chocolate chips, chopped chocolate, toasted nuts, 1 cup total

Notes on ingredients:

• Butter can be swapped for neutral oil, but butter gives better flavor and a firmer set when cooled.
• A bit of brown sugar deepens flavor and helps keep the center moist.
• Natural cocoa yields a classic brownie flavor. Dutch process also works and gives a darker color and slightly smoother taste.
• Eggs should not be cold from the fridge, since warm batter dissolves sugar more completely.
• Salt is not optional. It pulls the chocolate into focus.

The one bowl method step by step

You only need a medium bowl, a whisk, and a spatula. Preheat the oven to 350°F, 175°C. Line an 8 inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.

1. Melt the butter Place butter in a microwave safe bowl and heat until fully melted and quite warm, not sizzling. If using the stovetop, melt in a saucepan then pour into the mixing bowl.
2. Whisk in sugars Add granulated and brown sugar to the warm butter. Whisk for 60 to 90 seconds until it looks glossy and slightly thick. Warmth helps dissolve some sugar crystals, which builds shine.
3. Add eggs and vanilla Whisk in eggs one at a time until the batter looks cohesive and slightly lighter in color. Do not whisk aggressively for minutes on end. Stop when the texture turns smooth and shiny. Stir in vanilla.
4. Add dry ingredients Sift cocoa powder over the bowl to avoid lumps, then whisk until no dry streaks remain. Sprinkle flour and salt over the surface. Switch to a spatula and fold until just combined. The batter will be thick. Fold in any mix-ins.
5. Bake Scrape into the lined pan and smooth the top. Bake until the edges look set and a toothpick inserted 2 inches from the edge comes out with moist crumbs, about 24 to 28 minutes for an 8 inch pan. The center should still look slightly soft. Do not overbake.
6. Cool, slice, enjoy Cool in the pan for 20 to 30 minutes, then lift out using the parchment. Let it finish cooling on a rack until barely warm for clean slices. Use a warm knife for neat edges.

Pan size, oven clues, and timing

Not all pans and ovens behave the same. A few cues will guide you better than the clock.

• Look for a thin, papery crust forming on top with tiny cracks. That is a good sign.
• The edges pull away from the pan slightly when set.
• A tester in the center should have a few damp crumbs, not wet batter, for fudgy brownies.

Common pans and times:

• 8 inch square, 24 to 28 minutes, thick and fudgy
• 9 inch square, 20 to 24 minutes, slightly thinner
• 9 by 13 inch, double the recipe, 27 to 33 minutes
• Metal pans bake faster and crisper than glass. If using glass, add a few minutes and keep a close eye.

High altitude note: Reduce sugar by 2 tablespoons and bake a few minutes less. The center sets faster up high.

Texture control guidelines

Fudgy, chewy, or a bit cakey, you can steer the result with small adjustments. Use the table below to guide your tweaks.

Texture goal	Flour amount	Cocoa amount	Fat type and amount	Bake time window	Notes
Extra fudgy	80 to 90 g flour	75 to 85 g cocoa	170 g butter	Shorter, pull at first set	Add 60 g chopped chocolate for molten pockets
Classic chewy	95 g flour	75 g cocoa	170 g butter	Standard time	Ideal for crinkly top with balanced bite
Slightly cakey	115 g flour	70 g cocoa	150 g butter	A minute or two longer	Whisk eggs 30 seconds more for a bit more lift

Tips for control:

• More flour shifts toward cakey. Less flour shifts toward fudge.
• A little extra cocoa can absorb moisture and deepen flavor.
• Adding chopped chocolate adds structure when cooled and gooey bits when warm.
• Pulling the pan early gives a soft center that firms as it cools.

Smart swaps and dietary tweaks

You can adapt this base recipe to fit many needs without losing the one bowl simplicity of the one bowl brownies.

Gluten free

• Use 1 to 1 gluten free flour blend, same weight as the flour listed. Brands with xanthan gum work best.
• Almond flour brownies are lovely but require a custom ratio. For this recipe, stick to a gluten free blend for predictable results.

Dairy free

• Replace butter with 150 g neutral oil. Sunflower or light olive oil works. The top will still turn shiny, but the set will be slightly softer.

Egg free

• Use 3 tablespoons aquafaba per egg, 9 tablespoons total, whisked until lightly foamy before adding. The texture will lean more toward chewy. Flavor stays strong.
• A commercial egg replacer can also work. Follow package guidance for the equivalent of 3 eggs.

Lower sugar

• Reduce granulated sugar by 40 to 60 g. Expect a little less shine and a firmer bite. Cocoa bitterness will be more pronounced, so consider adding 30 g chopped chocolate to balance.

Coffee lovers

• Stir 1 teaspoon instant espresso powder into the warm butter. It amplifies chocolate without tasting like coffee.

Nut safe

• Skip nuts and use chocolate chips. If allergens are a concern, check labels on cocoa and chocolate.

Flavor upgrades that stay one bowl

Keep the base and add character. No need for extra bowls or steps.

• Salted caramel swirl. Dollop 6 tablespoons thick caramel onto the batter in the pan and swirl with a knife. Sprinkle with flaky salt.
• Raspberry ribbon. Spoon 1⁄3 cup seedless raspberry jam over the top and swipe through with a skewer.
• Peppermint crunch. Add 1 teaspoon peppermint extract and 1⁄2 cup crushed chocolate mint candies.
• Mocha chip. Stir in 1 tablespoon cocoa nibs and 1 cup dark chocolate chunks with the batter still warm.
• Hazelnut praline. Fold in 3⁄4 cup chopped toasted hazelnuts and 1⁄3 cup toffee bits.

Equipment and prep that makes it easy

• Medium heatproof mixing bowl. Metal cools fast and helps set the batter quickly. Glass holds heat, which helps dissolve sugar.
• Balloon whisk and rubber spatula. Whisk for the wet phase, spatula for folding flour and mix-ins.
• Parchment sling. Cut parchment so it overhangs two sides of the pan. Lightly grease so the brownies release cleanly.
• Digital scale. Weighing removes guesswork and keeps texture consistent.

Prep steps that matter:

• Take eggs out of the fridge 15 to 20 minutes before mixing or warm them in a bowl of lukewarm water for five minutes.
• Sift cocoa if it is clumpy. Dry pockets of cocoa are hard to mix once the batter thickens.
• Preheat fully. An oven that is still climbing can cause greasy edges and underbaked centers.

Storage, freezing, and reheating

Room temperature

• Keep sliced brownies in an airtight container for up to 3 days. Slip in a piece of bread to keep them soft. Replace the bread daily.

Refrigerator

• Chill for up to 1 week. The texture will firm up in the fridge. Serve cold for a dense bite, or bring to room temp for softer chew.

Freezer

• Wrap individual squares in parchment, then foil, then place in a zip top bag. Freeze up to 2 months. Thaw on the counter for 1 hour or overnight in the fridge.
• Reheat in a 300°F, 150°C oven for 5 to 7 minutes or microwave for 10 to 15 seconds for a warm center.

Troubleshooting guide

Too dry or crumbly

• Likely overbaked. Next time, pull the pan when the center still looks slightly soft and the tester has moist crumbs. Also check your oven with an oven thermometer.

Greasy edges

• Oven not fully preheated or pan was too close to a hot spot. Use the center rack and let the oven sit at temperature for 10 minutes before baking.

No shiny top

• Sugar may not have dissolved enough. Make sure the butter and sugar mixture is warm when you add eggs. A bit more granulated sugar can help. Mixing in 60 g of finely chopped chocolate also boosts shine.

Cakey when you wanted fudgy

• Reduce flour by 10 to 15 g and bake 2 minutes less. Check early and often.

Collapsed center

• Underbaked by several minutes or too much leavening from whisking eggs excessively. Mix just until combined and test doneness near the edge.

Bitter taste

• Cocoa quality matters. If your cocoa tastes dusty or harsh, try a different brand. A pinch more salt can balance bitterness.

Serving ideas and pairings

• Vanilla ice cream and a warm brownie is timeless. Add a pinch of sea salt and a drizzle of olive oil for contrast.
• A spoonful of crème fraîche gives tang that cuts richness.
• Fresh berries and a dusting of cocoa turn it into a plated dessert.
• Espresso, cold brew, or a small glass of milk make natural partners.
• For a dinner party, slice small squares of one bowl brownies and serve with strong coffee and candied orange peel.

Mini brownies for gatherings

• Use a mini muffin pan lined with papers. Fill each cup three quarters full. Bake 12 to 14 minutes. You get chewy edges all around and easy serving.

The recipe, summarized

Ingredients

• 170 g unsalted butter, melted and warm
• 300 g granulated sugar
• 50 g light brown sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 75 g natural cocoa powder, sifted
• 95 g all purpose flour
• 1⁄2 teaspoon fine salt
• Optional 1 cup mix-ins chocolate chips, chopped chocolate, or toasted nuts

Method

1. Heat oven to 350°F, 175°C. Line an 8 inch square pan with parchment and lightly grease.
2. In a medium bowl, whisk warm melted butter with both sugars for about a minute until glossy.
3. Whisk in eggs one at a time, then vanilla, until the batter looks smooth and slightly thick.
4. Sift in cocoa and whisk until no dry patches remain.
5. Sprinkle flour and salt over the batter. Fold with a spatula just until combined. Stir in any mix-ins.
6. Spread in the pan. Bake 24 to 28 minutes until edges are set and the center has a slight wobble. A tester near the edge should carry moist crumbs.
7. Cool in the pan for 20 to 30 minutes. Lift out, cool to just warm, then slice.

Yields 16 small squares or 9 larger ones. Texture is peak at room temperature after resting for an hour.

Make it your signature

You can keep the base the same and change a single detail each time. Maybe it is the salt you finish with. Maybe it is the chocolate percentage you fold in. Small choices become your style.

Ideas to try next:

• Brown the butter until it smells nutty, then cool it for 5 minutes before mixing.
• Swirl in tahini or peanut butter for a marbled look and nutty taste.
• Trade vanilla for almond extract and add dried cherries.
• Finish with a sprinkle of flaky salt and a dusting of cocoa.

Bake them for a picnic, for a birthday, for a weeknight craving. Share a plate or keep a stash in the freezer for late night treats. The one bowl method means you can say yes to brownies whenever the idea strikes, and that kind of ease has a way of bringing people together around the table.