There’s something deeply comforting about baking brownies — the way the kitchen fills with that warm, chocolatey aroma, the anticipation of that first bite while they’re cooling on the counter, and the joy of sharing them with people you love. For me, brownies are the kind of treat that works for almost any situation — a quick weekend sweet, a last-minute dessert for unexpected guests, or something to sneak into a lunchbox as a little surprise. This one-bowl version has become a personal favorite because it’s rich, indulgent, and ridiculously easy. You barely need any equipment, and the results are so good people will think you’ve been baking all day.
Why You’ll Love These Brownies
Some recipes just stick with you, and this is one of them. Everything happens in a single bowl — less mess, less fuss, and more time to actually enjoy the brownies. They’re perfectly fudgy, with a soft center and that slightly crisp top that makes you want to break off “just one more piece.”
I’ve made these for casual family dinners, as part of dessert platters for friends, and even sent them off on road trips. One of my favorite stories is from when my son went away with friends for the weekend. I packed these alongside lemon bars and raspberry streusel bars, figuring they’d have plenty to drink but maybe not enough snacks. By the time they reached their destination, a good chunk of the brownies had mysteriously disappeared. That’s how you know they’re a hit.
Ingredient Notes & Kitchen Wisdom
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Flour, Sugar, Salt – Basic pantry staples that keep the texture balanced.
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Butter – Salted is fine; the salt deepens the flavor.
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Semi-sweet Chocolate – I love Ghirardelli bars, chopped into small pieces. Bars melt more smoothly than chocolate chips.
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Eggs – Large, at room temperature, so they blend in without overmixing.
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Vanilla Extract – Always go for the real thing — it makes a big difference.
Tip from My Kitchen: Sometimes I swap in half bittersweet chocolate for a deeper, richer flavor. It’s the little tweak that makes them taste like they came from a boutique bakery.
My Go-To Tips for Perfect Fudgy Brownies
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Melt Slowly – I use the microwave in 30-second bursts, stirring in between. Stop while a few small chunks remain — they’ll melt with the heat already in the bowl.
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Mix by Hand – A wooden spoon or spatula is all you need. Using a mixer can whip in too much air, turning them cakey instead of fudgy.
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Check Early – I start testing with a toothpick a few minutes before the timer goes off. You want moist crumbs, not raw batter.
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Sugar-Coated Bottoms – Dipping the cooled brownie bottoms in sugar not only prevents sticking when stacked but adds a subtle crunch that’s addictive.
Step-by-Step: How I Make Them
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Melt chocolate and butter until smooth.
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Stir in sugar until glossy.
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Add eggs one at a time, mixing gently.
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Stir in vanilla.
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Fold in flour until just combined.
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Spread into a prepared pan.
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Bake until the center is just set.
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Cool completely before slicing.
Extra Tip: For neat squares, refrigerate the brownies before cutting and wipe the knife clean between slices.
Storing & Serving Ideas
Fresh from the oven, they’re amazing as-is. But they store well too — keep in an airtight container for up to 3 days, or wrap individually and freeze for up to a month.
Serve them on their own, pair with berries for a fresh touch, or go all out with a scoop of ice cream and a drizzle of chocolate sauce. For movie nights, I’ve even cut them into bite-sized cubes and served them in little cups for easy snacking.
Baker's One Bowl Brownies
Rich, dense, and delightfully chewy—these brownies come together in just one bowl for minimal cleanup and maximum chocolate payoff. Perfect for when the craving hits, this no-fuss recipe delivers bakery-worthy results at home.
Ingredients
- ½ cup unsalted butter, plus extra for greasing the pan
- 8 oz semi-sweet chocolate, chopped (use chocolate bars for best results)
- 1½ cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter an 8-inch square baking pan, then line it with nonstick foil or parchment, leaving a 1-inch overhang for easy removal.
- In a large microwave-safe bowl, combine the butter and chopped chocolate. Microwave in 30-second intervals, stirring between each, until melted and smooth (about 90 seconds total). Let cool to room temperature.
- Stir the sugar into the chocolate mixture until well combined. Whisk in the eggs one at a time, followed by the vanilla.
- Using a spatula, gently fold in the flour and salt until no streaks remain—do not overmix. Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool completely in the pan on a wire rack.
- Lift the brownies out using the foil overhang and cut into 16 squares. For ultra-clean slices, chill in the freezer for 1 hour before cutting.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 231Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 62mgSodium 87mgCarbohydrates 32gFiber 1gSugar 27gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions I Get
Can I double the recipe?
Yes — just use a bigger pan and extend the bake time slightly.
Can I use chocolate chips instead of bars?
You can, but the texture is silkier with chopped bars since chips have stabilizers that resist melting.
How do I get clean cuts?
Cool fully, chill for about 30 minutes, and wipe your knife after each cut.
Try other Brownies recipes: