One Bowl Brownies
User Reviews
5
One Bowl Brownies
Description
These One Bowl Brownies start by combining butter, granulated sugar, brown sugar, and water in a saucepan, heating until melted and combined. Bittersweet chocolate chips are whisked in until melted, forming a glossy chocolate base. Eggs and vanilla extract are incorporated to add structure and flavor. The dry ingredients—flour, salt, and baking soda—are added last and mixed just until combined to avoid overworking the batter. Additional chocolate chips are stirred in for extra chocolate pockets. The batter is poured into a greased or lined pan and baked at a low temperature until the center is set but retains a fudgy crumb. After cooling, the brownies can be cut into bars with a chewy and moist texture. The use of bittersweet chocolate chips balances sweetness and intensifies the chocolate flavor.
These brownies can be enjoyed at room temperature and often improve after chilling overnight, which firms their texture. Using salted butter affects the salt level in the recipe, so adjust accordingly.
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 egg large
- 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 9x13-inch metal pan. Set aside.
- In a large saucepan, combine butter, sugars, and 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.
- Whisk until well-combined.
- Add flour, salt, and 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.
Notes
- Use salted butter or increase salt to 3/4 teaspoon if using unsalted butter for flavor balance.
- Light brown sugar is recommended for moderate sweetness and moisture.
- Bittersweet chocolate chips (60% cacao) give the brownies a deeper chocolate flavor; semisweet chips can be used for sweeter brownies.
- Increasing stirred in chocolate chips up to 1 cup adds more melted chocolate pockets.
- Measure flour lightly by weighing or sifting for proper batter texture.
- Brownies taste better after chilling overnight to firm up the texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 283kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 178mg | 7% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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