My mom is a really good cook, but she’s an excellent baker. The woman whips up layer cakes with abandon, turns out batches of flaky croissants, has the best brownie recipe on the planet, and of course, who could forget the almond kringle we all look forward to every Christmas morning? True, her skill comes from decades of practice, but you know what I think the real secret sauce is? Her passion not only for baking, but for eating the fruits of her labor infuses her creations with a deliciousness that wouldn’t be possible otherwise. Case in point, her (famous) one-bowl brownies recipe.
They are truly baked with love. My mom is a sensualist when it comes to delicious pastries and desserts, breathing in the aromas and savoring the tastes of every fresh-from-the-oven treat that comes from her hands.
The (Only) One-Bowl Brownies Recipe You Need
Almost all of my favorite desserts are ones my mom has made for us for as long as I can remember. Italian cream cake, buttermilk pie, and these one-bowl brownies. I think that I took their glorious simplicity for granted until I grew up and tried many other inferior brownie recipes. I finally realized these were something special.
When I recently asked her for the recipe, mom texted me a faded, oil-splattered photo of an old typed recipe that she’d torn from her old McCall’s cookbook, along with the words, “I’ve made these dozens of times, and keep a little Pyrex pan for when I want to make a half recipe. It’s dangerous to have the whole batch around!”
Why You’ll Love This Brownies Recipe
What is it about these that makes them so good? For one, the texture is almost soufflé-like—a lacy crisp cocoa top that shatters into blissful shards the moment you bite into it.
The fact that these only have eight ingredients that are always in my pantry is another plus. And did I mention it’s a one-bowl wonder? Most importantly, there’s something about the simplicity of the bitter unsweetened chocolate that yields the most satisfying, food-gasm-inducing flavor.
A few good things to know about the best brownie recipe I’ve ever made (or eaten):
- These freeze beautifully. Just let cool completely, slice, then pop into a ziploc freezer bag for up to a couple months. When you’re ready to eat, gently warm in the oven or microwave at medium power.
- Feel free to add nuts. The original recipe calls for chopped toasted walnuts. I leave them out because Adam prefers his brownies “pure,” but feel free to stir in a cup of chopped nuts of choice as the final step if you like.
- For a thinner brownie, use a 9×9″ baking pan. Just reduce the bake time by five minutes or so.
- Dress them up for a dinner party. Add whipped cream and chocolate shavings, or crumble and layer them in a glass with whipped cream and fresh raspberries.
One-Bowl Brownies Recipe
- Yield: 12 brownies 1x
Description
I had to beg, but finally—my mom shared her famous one-bowl brownies recipe! It’s easy, chocolatey, and oh-so fudgy. Get ready to be obsessed.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs, at room temperature
- 2 ounces melted unsweetened chocolate, cooled slightly
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon kosher salt
- flaky sea salt, for garnish
Instructions
- Preheat oven to 325. Line an 8×8″ baking pan with parchment paper, then spray with nonstick spray.
- In the bowl of a standing mixer, beat butter and sugar at medium-high speed for about 3 minutes, until light and fluffy. Beat in eggs one at a time, then beat in chocolate and vanilla.
- Add flour, baking powder, and salt, and use a fork to gently combine. Turn the mixer on low speed and beat just until combined. Scrape down sides and turn on mixer on low for a few seconds to combine.
- Transfer mixture to prepared pan, and spread top evenly. Bake for 30 minutes, or until a knife inserted in center comes out dry. (A few crumbs sticking to it is good, you just don’t want it to be wet.)
- Lift brownies out of pan using parchment paper, sprinkle with flaky salt, and let cool for at least 10 minutes before cutting. It will be tough, but be patient! Eat warm or at room temp.
YUM, thanks Mom!!!!
I can attest to the WOW factor of these brownies … it truly made my whole week when you dropped off a couple on my porch a few weeks ago!! Funny how quarantine really does make you appreciate the little things so much more. Can’t wait to make these for my Mom this weekend for Mother’s Day… thanks for sharing this wonderful oldie but goodie recipe!
So glad you loved… and on that note, I may have to whip up another batch today. 😉
Holy mackerel. Need NOW!
2 chocolate squares are 25 grams of chocolate?
Sounds delicious- please can you advise on what the grams would be on 2 Squares of chocolate?
Yes, sorry about that Amanda (and Roger below.) I’m updating the recipe to make it more exact — 2 squares = 2 ounces. Which equals about 56 grams.
Are these so delicious that no icing is required?
Ooooh yeah, definitely no icing needed. 🙂 If you really want to go crazy, a scoop of vanilla ice cream would be nice though.
So excited to try these!! Can you use almond flour or do they need to be made with all-purpose? Thanks!
Hi Justine! I wouldn’t sub with almond flour because it’ll change the texture, but you can totally use a gluten-free all purpose substitution, like Bob’s Red Mill or Trader Joe’s 1 to 1.
These are GOOD. I made one pan for my husband and to give to some friends, and another with some subs (my exclusively bf little one has some sensitivities), but they worked pretty well! I subbed gf all purpose flour, Mykonos vegan butter & swapped the eggs for flax eggs. They came out just a bit more dense & fudgy than the others, but delicious! I’ve almost eaten the whole pan…
Yesss so happy to hear that you were able to make GF and Vegan substitutions to these with success! Thrilled that you loved ’em, thanks HZ.
Oh my. Best brownies ever. Ingredients list is super simple but don’t let that fool you. These will be a mainstay in my household.
I’m so happy you loved, Lani!
I made these tonight! They were very good and gobbled up quickly by my teen-aged kids! Thank you so very much for sharing the recipe. xx
I’m so thrilled you loved them!! Thanks Robin!
These are the best brownies, bar none, that I have ever tasted. Kids have requested them multiple times in one week. I didn’t have unsweetened chocolate squares just unsweetened cocoa powder so substituted 1T canola oil with 3T cocoa powder per 1 oz. Double the recipe. An 8×8 pan goes quick!
What a great sub – thank you for sharing!! And I’m SO thrilled that your family is loving this recipe. I’ll pass on your compliments to my mom. 😉
hello from Italy! i would love to try these but i do not know what quantity is two square of unsweetened chocolate. the weight could help even in ounces. thank you!
Hi Roberta! It’s 2 ounces. Hope you love them!
Made them and devoured them!
I made these and my family LOVED them!! They fulfilled every chocolate craving!
Thank you Sarah, I’m so glad that y’all loved them as much as we do!
I have made this brownie recipe countless times now and it is an all-time favorite at my house ever since quarantine! It’s the crispy top for me:)
★★★★★
Perfect tasty treat, super simple yet delicious! Really great texture – hate the word moist but it totally works here haha. So great to savor after dinner, thank you!
★★★★★
I made these and they turned out so amazing + were so easy to make. Shout out to Camille‘s Mom ??
★★★★★
This is the perfect beach brownie! Delightful ending to our al fresco dinner in South Padre Island. Topped it with some fresh blackberries and home made whip creme. Delicious and super easy to make. Thank you for sharing!
★★★★★
These turned out amazing! So fresh and gooey! My husband is a brownie connoisseer and he loved them!
★★★★★
Family taste testers gave it 1000 thumbs up! Lol
First time making these and definitely will not be the last. Not overly sweet or dense like most brownies. Had a cake-y consistency that was delicious and we all loved!
★★★★★
Hi Camille
I was wondering if your mother uses different sizes of pans when it is 2X and 3X- the recipe calls for an 8 x 8 for all 3.
Thanks!
These are so fudgy and delicious!! This will be a new go to recipe.
★★★★★
This has been my go-to brownie recipe since you first posted it! It’s a family fav and most requested by friends. Thrilled to have another excuse to make it!
★★★★★
Wow I’m not really a brownie or chocolate person (I made these for my boyfriend) but these are very good! I particularly liked the slightly crispy edges. I put vanilla bean ice cream on top to serve.
Thanks for sharing =)
★★★★★
Mouth watering fudgey goodness! This is the best brownie recipe I have ever made! Thank you for sharing. I made these using Hu Dark Chocolate Gems instead of unsweetened and they were just the right amount of sweet. The texture was crunchy on the outside and soft on the inside. I left them a little longer in the oven. My kids and I devoured them on cinco de mayo with ice cream!
★★★★★
My teen boys ate the whole lot of these after school, so I would say they were a hit.
★★★★★
Like Mom’s.
★★★★★
These have been my go-to brownies since you originally posted the recipe. Excited to have another excuse to make them again!
★★★★★
Made these and were a huge hit! Family now wants them on frequent repeat! I love them not only for how good they are but how quick and easy they are to make. One bowl and simple ingredients checks all the boxes! Thanks
★★★★★
These easy and delicious brownies live up to the hype!
I added a little expresso powder to punch up the chocolate. Don’t forget the sea salt, magic.
I had to cut them up and freeze them immediately (to savor later) or would have eaten the entire pan.
Well these are absolutely FANTASTIC!!! Thanks for the recipe!!!
★★★★★
These are so easy to make and really tasty! I added a handful of chocolate chips and some toasted walnuts for some added texture. Always love a one bowl recipe!
★★★★★
The brownies were very buttery, rich and decadent. I appreciate that they weren’t overly sweet, but just enough to satisfy that end of day sweet craving. I will make them again for sure!
★★★★
I loved this recipe! I tried swapping out the butter and eggs to make it vegan, and it was still delicious! However, when I tried swapping out sugar for my sister who is currently sugar-free, it turned out a bit chewy and I wasn’t sure why. Still, it withstood a lot of modifications and still came out great!
★★★★