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 Must Make
- These brownies are 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 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.
- Kitchen Staples – Flour, Sugar, Salt
- Butter – Salted is OK
- Semi-sweet Chocolate – I prefer Ghirardelli bars over chocolate chips, chopped
- Eggs – I use large eggs. Have at room temperature for easier incorporation.
- Vanilla – Use real vanilla extract, never imitation.
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 so 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.
- 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 the 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.
How to Make
- Use a wooden spoon to mix your brownies. A hand mixer will incorporate too much air and you can end up with cakey instead of fudgy brownies.
- PRO-Tip: Do not overbake or your brownies will not be fudgy. A toothpick inserted into the center should come out with just a few moist crumbs, not 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’ve mastered the technique for how to cut perfect cookie bars and brownies.
- Cooling, then refrigerating definitely helps cut cleaner brownie squares. PRO-Tip: Make sure to wipe off the knife between slices if it gets messy.
- 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 steam that helps them rise dissipates more quickly in mountainous areas, and this will affect the outcome. Take note if you live in a mountainous area as may want to find another recipe with baking powder or baking soda as an ingredient.
These are perfect to take to any gathering and are one of the simplest desserts you’ll ever make. Add them to your baking repertoire as they’re practically guaranteed to get rave reviews.
Frequently Asked Questions
The fudginess comes from a higher fat-to-flour ratio. That means more butter, chocolate, and/or egg yolks than in a cakey brownie recipe.
The more fat in the recipe, the moister your brownies will be. Butter, oil, eggs, and chocolate all provide fat. Also, not overbaking will prevent dry brownies.
First, cool your brownies to room temperature, then chill them. Next, remove the brownies from the baking pan and place them on a cutting board. Use a clean knife to make every cut, cleaning it off as needed. Heating your knife can also help. There are also special plastic brownie knives made of plastic. Bring to room temperature before serving.
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- ½ cup butter, plus more for pan
- 8 ounces semi-sweet chocolate, chopped
- 1 ½ cups sugar
- 4 large eggs
- 1 teaspoon vanilla
- ¾ cup flour
- ½ teaspoon 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 the rack.
- Lift the 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.
Use chocolate bars instead of chocolate chips for the best results.
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