Extra Fudgy One Bowl Brownies
User Reviews
4.8
Extra Fudgy One Bowl Brownies
Description
Extra Fudgy One Bowl Brownies start by whisking boiling water into chopped unsweetened chocolate until smooth, which melts the chocolate for even distribution. Cocoa powder is added, followed by sugar, vegetable oil, melted salted butter, eggs, and vanilla extract to create a rich batter. The flour and salt are incorporated gently, then chocolate chips are folded in to provide additional chocolate bursts.
Baked in a 9x13-inch pan, these brownies develop a shiny, crackly top with dense, fudgy crumb inside. The use of extra egg yolks contributes moisture and richness, differentiating the texture from using whole eggs alone. The recipe allows for Dutch-process or natural cocoa powder depending on flavor preference.
After baking, cooling and optional chilling help to set the brownies for easier cutting. These treats provide a deep chocolate flavor with a moist, chewy center and occasional melty chocolate chips, making them suitable for chocolate lovers seeking a dense dessert.
Choosing quality chocolate and following the egg ratio enhances fudginess. Adjusting the unsweetened chocolate amount can increase chocolate intensity if desired.
Ingredients
- ½ cup water boiling
- 2 ounces unsweetened chocolate finely chopped
- ⅓ cup unsweetened cocoa powder or Dutch-process cocoa powder
- 2 ⅓ cups granulated sugar
- ½ cup vegetable canola, or avocado oil (could also try melted coconut oil)
- 4 tablespoons butter melted, salted
- 2 egg large eggs plus 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 cup semisweet chocolate chips or bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 9X13-inch metal pan with aluminum foil and lightly grease with cooking spray (the lining of the pan is optional but helps with cleanup or pulling out the whole slab of brownies).
- In a large bowl, whisk together the boiling water and chopped chocolate until smooth (if the chocolate doesn't melt fully, microwave the water/chocolate mixture for 20-30 seconds). Add the cocoa powder and whisk together.
- Add the sugar, oil, butter, eggs and vanilla. Mix until smooth and well-combined.
- Add the flour and salt and mix until just combined and no white streaks remain. Stir in the chocolate chips (don't overmix, just fold them in until evenly distributed).
- Spread the batter evenly in the prepared pan. Bake for 25-30 minutes until crackly on top and set around the sides. Cool completely (and chill, if desired - makes cutting easier and chilled brownies are just straight up divine).
Notes
- Use Ghirardelli or Guittard unsweetened chocolate for best flavor and melt consistency.
- Substituting bittersweet or semisweet chocolate for unsweetened may require reducing sugar; results may vary.
- Using 2 whole eggs plus 2 egg yolks yields a moist, fudgy texture; using 3 whole eggs produces a different, less fudgy crumb.
- Both Dutch-process and natural cocoa powders work; Dutch-process offers a milder, darker taste.
- Chilling brownies after baking helps with clean slicing and enhances texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Brownies (9X13-inch pan of brownies)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Brownie | |
| Calories | 196kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 70mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
