Best one bowl brownie recipe! These easy brownies are made entirely in one bowl and have a beautiful shiny crust, fantastic fudgy middles, and perfect chewy edges!
This is a great basic brownie recipe! Basic doesn’t mean boring though!
These one-bowl brownies are rich and chocolaty. They have fudgy middles and chewy edges.
The brownies are also easy to make, and you can make the brownies entirely in the saucepan. So they’re super easy and super tasty!
Ingredient notes
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt to 3/4 teaspoon.
- Brown sugar: I use light brown sugar in this recipe.
- Chocolate chips: Bittersweet chocolate chips are 60% cacao. A good substitute would be dark chocolate chips. If you prefer, you can use semisweet chocolate chips. However, the brownies will be sweeter.
- If you like more chocolate chips in your brownies, feel free to increase the stirred in chocolate chips to 1 cup.
- If you omit the stirred in portion of the chocolate chips, the brownies won’t have as much of a shiny exterior.
- All-purpose flour: It’s important to use a light hand when measuring flour for brownies. To get the proper amount of flour, weigh the flour or sift or stir the flour. Lightly spoon into the measuring cup and level.
How to make one-bowl brownies
Step 1: Preheat oven to 325F. Parchment-line a 13×9-inch metal pan. Set aside.
Step 2: In a large saucepan, combine butter, sugars, and water. Bring to a boil, stirring regularly.
Step 3: Remove pan from heat.
Step 4: Whisk in 1 cup chocolate chips until melted and well-combined.
Step 5: Add eggs and vanilla. Whisk until well-combined.
Step 6: Add flour, salt, and baking soda. Whisk in just until combined. Don’t overmix.
Step 7: Stir in the remaining 1/3 cup chocolate chips.
Step 8: Pour the batter into the prepared pan, smoothing as needed.
Step 9: Bake for about 25-35 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
Step 10: Let the brownies cool to room temperature before cutting.
Recipe Tips!
- I recommend whisking the brownies by hand. This helps to avoid overmixing brownies.
- The brownies are good at room temperature, but they are even better after chilling in the fridge overnight. Chilling the brownies takes the texture from cakier to fudgy and chewy.
Storage
The brownies can be stored, covered, at room temperature for up to 4 days. However, I recommend storing the brownies, covered, in the fridge for even fudgier texture.
More brownie recipes
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One Bowl Brownies
Equipment
- Saucepan
- 9×13 metal baking pan
Ingredients
- 2/3 cup butter
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/4 cup water
- 2 ½ cups bittersweet chocolate chips divided
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour please see the note below
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 325F. Grease or parchment-line a 9×13-inch metal pan. Set aside.
- In a large saucepan, combine butter, sugars, and water.2/3 cup butter, 1 cup granulated sugar, 1/2 cup brown sugar, 1/4 cup water
- Bring to a boil, stirring regularly.
- Remove pan from heat.
- Whisk in 1 ¾ cups chocolate chips until melted and well-combined.
- Add eggs and vanilla.4 large eggs, 1 teaspoon vanilla extract
- Whisk until well-combined.
- Add flour, salt, and baking soda.1 ½ cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda
- Whisk in just until combined. Don’t overmix.
- Stir in the remaining 3/4 cup chocolate chips
- Pour the batter into the prepared pan, smoothing as needed.
- Bake for about 35-45 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
- Let the brownies cool to room temperature before cutting and serving.
Video
Notes
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt to 3/4 teaspoon.
- Brown sugar: I use light brown sugar in this recipe.
- Chocolate chips: Bittersweet chocolate chips are 60% cacao. A good substitute would be dark chocolate chips. If you prefer, you can use semisweet chocolate chips. However, the brownies will be sweeter.
- If you like more chocolate chips in your brownies, feel free to increase the stirred in chocolate chips to 1 cup.
- If you omit the stirred in portion of the chocolate chips, the brownies won’t have as much of a shiny exterior.
- All-purpose flour: It’s important to use a light hand when measuring flour for brownies. To get the proper amount of flour, weigh the flour or sift or stir the flour. Lightly spoon into the measuring cup and level.
- The brownies are good at room temperature but are even better after chilling in the fridge overnight.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Taffy says
Can’t wait to try this recipe ! Can i use a glass pan instead of metal ?
Thank you in advance for answering.
Kate says
You can use a glass pan, but I recommend reducing the oven temperature by 25F and beginning to check the brownies about 5 minutes sooner.
Lorraine F Haley says
If you double the recipe, do you still put it in one 9″ x 13″ pan? Would the results be a high
brownie?
Kate says
Hi! A double batch would be too much batter for a 9×13-inch pan.
Maggie says
These brownies were hard to make but it was soo fun I will make the brownies again this summer break!!!!! 😀🤗
Kate says
Thank you!
Ginger says
I have to agree with other reviewers that these brownies are the best!!! This recipe will be my go to from now on.
Pokemon Fan says
These are the best fudgy brownies ever! So good!
Kate says
Thank you so much!! I’m glad that you liked them!
Dora says
BEST RECIPE I EVER MADE!
Kate says
Thank you so much!!
Sakina.taha says
Nice recipe
Kate says
Thank you!
Jen says
Where has this recipe been all my life??? LOL My partner said these were the best brownies I’ve ever made, and I agree! Thanks for the recipe!
Kate says
Thank you!! I’m so glad that you liked them!