Fudgy One Bowl Brownies
User Reviews
5
Fudgy One Bowl Brownies
Description
The process begins with melting butter and dark chocolate together to create a rich base. Sugars are whisked in to dissolve and combine before eggs are added one at a time, ensuring smooth incorporation. Vanilla and salt contribute depth, then flour is folded in carefully to maintain a dense and fudgy batter. Baking in a greased and optionally parchment-lined 9x13 pan ensures even cooking and makes slicing easier.
Once baked until just set around the edges and with a moist center confirmed by a toothpick test, the brownies are cooled to allow the texture to firm up before slicing. The result is a dense, fudgy brownie with decadent chocolate flavor and a tender crumb balanced by sweet sugars and a hint of saltiness.
This recipe comes from Chocolate: From Simple Cookies to Extravagant Showstoppers and uses common pantry ingredients for approachable homemade brownies. Cooling completely before cutting will provide clean slices and maintain the fudgy texture desired in this style.
Ingredients
- 1 cup butter unsalted; cut into chunks
- 8 ounces dark chocolate or dark chocolate cut in small pieces; about 1 1/3 cups
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 4 egg large
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 350F Grease and line a 9x13 pan with parchment paper. The paper is optional, I use it to lift the cooled brownies out for slicing.
- Put the butter into a microwave safe bowl and microwave until melted. Add the chocolate and stir. Let the mixture sit for a few minutes, then stir again to mostly melt the chocolate. It's fine if there are some lumps left.
- Add the two sugars to the bowl with the chocolate and stir or whisk briskly to thoroughly combine.
- Whisk in the eggs, one at a time, making sure they get completely incorporated.
- Stir in the vanilla and salt, and then fold in the flour.
- Turn the batter into your prepared pan and spread out evenly.
- Bake for 30-35 minutes, just until set around the edges and a toothpick inserted in the center comes out without batter clinging to it. The toothpick will be moist, however.
- Let cool before slicing.
Notes
- Using parchment paper allows for easy removal and clean slicing of brownies.
- The toothpick test should show moist crumbs but not wet batter to indicate doneness.
- Cool brownies thoroughly before slicing to ensure the fudgy texture holds.
- This recipe is sourced from Chocolate: From Simple Cookies to Extravagant Showstoppers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 96mg | 32% |
| Sodium | 129mg | 5% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 560IU | 11% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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