One Bowl Fudgy Brownies
These One Bowl Fudgy Brownies are just plain spectacular. They are rich and fudgy, made in just one bowl, and outrageously delicious.
Easy Fudgy Brownies are a dream come true! With just a few ingredients and minimal equipment, they’re perfect for the new baker and yummy enough for a seasoned cook!!
Why You’ll Love this Easy Brownie Recipe
- It’s mixed in just one bowl and baked in one pan.
- The ingredient list is short and simple.
- Dipping the sliced brownies in sugar makes an elegant presentation, as well as provides a sweet crunch to contrast with the soft, fudgy brownies.
I have made these one bowl fudgy brownies numerous times for my family, for guests, and as part of meals I’ve delivered to friends. My oldest, Tom, was off for a weekend bachelor party, and I had a feeling a bunch of twenty-some-year-old guys would have the beverages planned, but not the food.
I offered to send a tray of goodies which included lemon bars, raspberry streusel bars, and my best fudgy brownies. Of course, he was delighted with this idea. And I was told quite a few of these goodies disappeared on the drive down to their destination.
Tips for Making the Best Fudgy Brownies
With a limited number of ingredients, you’ll want to use the best ingredients possible, especially the chocolate. Here are a few tips for making easy fudgy brownies.
- Use semi-sweet chocolate bars instead of chocolate chips. Chocolate chips usually have some additives to help them keep their shape while baking, and chocolate bars will melt more easily.
- Ghirardelli bars are easy to find at most markets and are what I use most often. They’re more reasonably priced than European chocolates, but if you want to splurge, go for it.
How to Melt Chocolate
- I find it easiest to melt my chocolate in the microwave. Just chop your chocolate well, and microwave gently. I do it in 30-second increments, stopping to stir frequently until chocolate is smooth.
- To make sure you don’t overheat the chocolate, which can make it lumpy, pull out the bowl when there are very small pieces of unmelted chocolate left. They will melt with the residual heat from the melted chocolate.
Helpful Tools to Make Brownies
- Mix by hand so no extra air is incorporated into the batter. I like to use a wooden spoon, then a silicone spatula to scrape the batter into the pan. An offset spatula is the perfect tool for smoothing the top of the batter.
- I line the baking sheet with non-stick foil. This helps you easily remove the baked and cooled brownies to a cutting board to slice. Plus it prevents the brownies from sticking to the sides and bottom of the pan without having to grease.
Tips for Baking, Serving, and Cutting Fudgy Brownies
- Do not overbake or your fudgy brownies will not be fudgy. A toothpick inserted into the center should come out with just a few moist crumbs, not liquidy batter.
- I have used Martha Stewart’s suggestion to dip the bottom of these brownies in granulated sugar numerous times. It prevents the brownies from sticking together when stacked plus gives a nice sugary crunch to every tasty bite.
- Over the years, I’m mastered the technique for how to cut perfect cookie bars and brownies.
- Cooling, then refrigerating definitely helps. And more of my favorite brownie recipes and more brownie recipes can be found by clicking the links.
- PRO-Tip: For those of you who live at a higher altitude, a friend tested these for me twice and they had a big air pocket under the top crust both times. The lack of leavening other than eggs apparently messes with the outcome so take note if you live in a mountainous area.
These one-bowl fudgy brownies are perfect to take to any gathering and are one of the simplest desserts you’ll ever make. Add these easy fudgy brownies to your baking repertoire. They’re guaranteed to get rave reviews.
More Brownie Recipes You’ll Love:
- Coffee Cream Brownies from Inside BruCrew Life
- Simple Fudgy Brownies
- Peanut Butter Truffle Brownies
- S’mores Brownies
- Kahlua Brownies
- Cosmic Brownies
- Cherry Brownies
- Fudgy Skillet Brownies
- Dessert Recipes
- Chocolate Recipes
- 1/2 cup butter, plus more for pan
- 8 oz semi-sweet chocolate, chopped
- 1 1/2 c sugar
- 4 large eggs
- 1 t vanilla
- 3/4 c flour
- 1/4 t salt
- Preheat the oven to 350º. Line an 8" square baking pan with nonstick foil, leaving a 1" overhang on two sides. Set aside.
- Place butter and chocolate in a microwave-safe bowl and microwave gently until butter and chocolate are melted (30 seconds x 3, stirring in between sessions). Let cool to room temperature.
- Stir sugar into chocolate till combined. Whisk in eggs one at a time, then vanilla. Fold in flour and salt.
- Bake until a cake tester comes out of the center with just a few moist crumbs, 40-45 min. Cool completely on rack.
- Lift brownies out of the pan using the foil. Cut into 2-inch squares. May dip bottoms in granulated sugar to stack.
This recipe is adapted from Martha Stewart's Baking Handbook.
Note: These brownies don't work well at higher elevations.
For easier slicing, place the pan in the freezer for one hour before cutting.
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Serving Size:1 brownie
Amount Per Serving: Calories: 232Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 102mgCarbohydrates: 32gFiber: 1gSugar: 27gProtein: 3g