One Bowl Brownies

Quick Summary

Best Brownie Recipe-you only need ONE bowl to make these fudgy, chewy, gooey, chocolaty brownies with shiny crackly tops! This easy homemade brownie recipe will be your GO TO! You will never buy a boxed brownie mix again!

One Bowl Brownie Recipe

Brownies are hands down one of my all-time favorite desserts. I love this brownie recipe, but the other day I needed a quick and EASY dessert because some friends stopped by unexpectedly and I wanted to serve them something sweet. I whipped up my One Bowl Brownies and everyone was dying over the deliciousness!

These easy homemade brownies taste similar to box brownies, in a good way, but even better! And I promise they are just as easy. You only need ONE bowl and you don’t even need a mixer! I guarantee they will be a family favorite dessert.

Best Brownie Recipe

These brownies are perfect in EVERY way! A few things I love about them:

  • They are EASY! You can’t beat a ONE bowl recipe!
  • They are chewy and GOOEY!
  • They are FUDGY!
  • They have shiny, CRACKLY tops!
  • They are rich and CHOCOLATY!
Best Brownie Recipe


I always have the ingredients on hand to make these brownies because you never know when a craving will strike or when friends might stop in for an impromptu dessert night! The ingredients are simple, but when they all come together you will be left with the most amazing pan of brownies.

  • Butter-Use unsalted butter. The butter needs to be melted and cooled slightly. You can melt the butter in the microwave or in a pan on the stovetop.
  • Sugar AND Brown Sugar-use granulated sugar AND brown sugar. The brown sugar makes the brownies extra moist!
  • Eggs-choose large eggs and make sure they are at room temperature. I usually take the eggs out of the fridge 30 minutes before I start. If you forget, place your eggs in a bowl of warm water for a few minutes.
  • Vanilla ExtractPURE vanilla extract is the way to go! I know it is pricey, but SO worth the extra cost.
  • Flour-You need all-purpose flour. If you need the brownies to be gluten-free you can use all-purpose gluten-free flour. I like Cup4Cup gluten-free flour.
  • Cocoa-I like to use Dutch processed cocoa but you can use unsweetened cocoa powder. Splurge and use a high quality cocoa for the best chocolate flavor. I like this Dutch processed cocoa or this one!
  • Espresso Powder-The espresso powder is optional but I like using it because it intensifies the chocolate flavor. I highly recommend using it for the best brownies. It really makes a difference.
  • Salt-Use kosher salt or sea salt.
  • Chocolate-I like to use semi-sweet chocolate chunks, but feel free to use chocolate chips. Guittard brand is my favorite!

Can I add Nuts?

Yes! If you like brownies with nuts you can stir in 1 cup of chopped nuts when you stir in the chocolate chunks. Walnuts, pecans, and almonds are all good options.

Should I Use a Metal Or Glass Pan?

You need a 9×13-inch pan for this recipe. You can a metal or glass pan, but I prefer baking brownies in a metal pan, just make sure the pan isn’t too dark. When you use a metal pan, the brownie edges and corners get crispier and I am all about the brownie edges. I know some people like the middle and that is fine, but I want a brownie with a nice edge:) If you use a glass pan, you might have to bake the brownies for 5 more minutes. Check them to be sure!

If you want a thicker brownie, you can use a 7×11-inch pan or 8×12-inch pan, but you will need to bake the brownies for longer.

How to Make Brownies

Here are a few tips that will help you make the BEST brownies every single time!

  • Line your baking pan with parchment paper. Spray a 9×13″ baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking.
  • In a large mixing bowl stir together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
  • Sift the flour and cocoa together to make sure you don’t have any cocoa clumps.
  • Don’t over mix the batter. If you over mix the brownies will turn out cakey and they won’t have a nice crackly top.
  • Don’t over bake. This one is REALLY important. If you over bake, your brownies won’t be fudgy and moist. They will keep baking in the pan while they are cooling so take them out when are just set. Use a toothpick to test for doneness. For fudge brownies, you want there to be a some crumbs stuck to the toothpick. Check at 25 minutes to be safe.
  • Let the brownies cool completely before cutting. Cut with a sharp knife or you can cut with a plastic knife. Yes, a plastic knife works wonders when cutting brownies. The crumbs don’t stick to the plastic. It’s amazing!
Easy Brownie Recipe

How to Store

Uncut brownies that are stored in the pan and covered will keep on the counter for up to 4 days. If you cut the brownies, they will dry out faster. Wrap cut brownies in plastic wrap and keep on the counter for 1 to 2 days. Don’t store brownies in the refrigerator or they will dry out.

You can freeze brownies, they actually freeze really well. I always like having brownies tucked away in our freezer. Wrap brownies tightly in plastic wrap, then wrap again with foil or place in a freezer bag. Note-I don’t like to freeze brownie squares because they don’t keep as well.

I like to freeze a pan of brownies or at least a half pan at a time. Freeze the brownies for up to 3 months. When ready to serve, thaw at room temperature before cutting into individual servings.

Best Party Dessert

This fudge brownie recipe is the perfect party dessert. The brownies are made in a 9×13 pan so they are perfect for feeding a crowd! You can easily take the pan of brownies to a party, I guarantee you will come home with an empty pan.

They are good served alone but if you want to go over the top, take a brownie square and add a scoop of ice cream and hot fudge sauce or salted caramel sauce. OH YEAH! Dessert doesn’t have to be fancy to be the BEST!

More Brownie Recipes:

Fudge Brownie Recipe

One Bowl Brownies

You only need ONE bowl to make these fudgy, chewy, gooey, chocolaty brownies with shiny crackly tops! This easy homemade brownie recipe will be your GO TO! You will never buy a boxed brownie mix again! 
4.67 from 108 votes


  • 1 cup butter, melted and cooled
  • 1 cup granulated white sugar
  • 1 cup packed dark brown sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup Dutch-processed or unsweetened cocoa powder
  • 1 teaspoon espresso powder, optional
  • 1 teaspoon kosher salt
  • 1 ¼ cups chopped chocolate, divided


  • Preheat oven to 350°F. Spray a 9×13" baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
  • In a large mixing bowl stir together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
  • Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don't over mix. Fold in 1 cup of chopped chocolate. Spread evenly into prepared pan and sprinkle the remaining ¼ cup of chopped chocolate on top of the brownies. 
  • Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don't over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares. You can sprinkle them with a little flaky sea salt, if desired.


Store in an airtight container at room temperature for up to 4 days


Calories: 225kcal, Carbohydrates: 28g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 48mg, Sodium: 179mg, Potassium: 136mg, Fiber: 2g, Sugar: 21g, Vitamin A: 280IU, Calcium: 25mg, Iron: 1.5mg
Keywords brownie recipe, easy, homemade

Have you tried this recipe?

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Photos by Dishing Out Health

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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    1. I haven’t used it, but if you like the flavor, it should be fine. Yes, use the same amount.

  1. 5 stars
    Just finished making them. Wow! They are delicious. Appreciate all the tips about storing/freezing them. Another winner ⭐️

  2. 5 stars
    I’ve been searching for years for the perfect brownie recipe! One that taste just like the boxed brownies we all love and let me tell you this recipe is amazing! The best recipe I’ve found and so easy to make. Thank you for sharing

  3. 5 stars
    Love love your recipes … brownies are amazing!! I do use Crisco butter flavored baking sticks softened, and about 3/4 cup cocoa. Thank you for recipes I know will be scrumptious

    Rosenberg, TX

  4. Can I substitute melted coconut oil for butter (1:1) in the recipe? Looking for a dairy free option. Thanks!

  5. 5 stars
    These are fantastic and so easy to make! I have never made brownies from scratch, but will from now on. This is a great recipe and will be easy to adjust for various brownie flavors!

  6. 5 stars
    The recipe is really good! I didn’t have brown sugar, so I used 3/4 cup of syrup instead and it still worked

  7. So I was REALLY in the mood for homemade brownies, but I’m currently at my mom’s house and don’t have my go to recipe with me. I instead took to pinterest and came across this one. I did make a few changes to mimic my blessed recipe (switched the chocolate for semi-sweet chocolate chips and added a few scoops of nutella…left out the coffee) and these were the best brownies I have ever put in my mouth. This is now my new go to recipe. Thank you so much for sharing this with us! You are a gem.

  8. 5 stars
    I love this recipe! My kids have taken these brownies to school for various events and they’re always a hit. Thank you for sharing.

  9. 5 stars
    Amazing!!!!!! Love this recipe, made it twice now w/o espresso powder and its soooooo good! I pinned to make again and again and gave to a g/f whose hubby shares my love of brownies! We talk brownies often LOL

  10. 5 stars
    Oh my gosh, these are in the oven now, and the batter alone out of this world! So long ghirardelli mix!

  11. 3 stars
    I hesitated when the recipe promised gooey and then called for 4 eggs, but decided to give it a try. They came out cakey and crumbly, just as I worried. Really good flavor though.

  12. 5 stars
    I’ve made these a number of times, first time rating. My dear husband is in love with these brownies and gets super excited each time I make them! These definitely don’t last long in our home! Thank you for the recipe!

  13. 5 stars
    These are so gooey and delicious! We sprinkled Graham crackers in a bowl, topped with these brownies and a semi-melted marshmallow. They’d also be delicious with ice cream! Thanks for the recipe!!

  14. 5 stars
    Fantastic! I wanted something quick and easy but homemade for some guests coming over and I didn’t have much time. This was perfect! I will be making these all the time! Thanks!

  15. 5 stars
    Delicious. Winner! My new brownies recipe. I love homemade sweets and I give them to my family and friends. Found the Perfect Brownies recipe. Totally recommend

  16. 5 stars
    Delicious. Winner! My new brownies recipe. I love homemade sweets and I give them to my family and friends. Found the Perfect Brownies recipe. Totally recommend 5 stars ⭐️

  17. These look wonderful but I have never seen a brownie recipe where the chocolate has not been melted first; a tad longer to make but I have never seen a recipe like yours.

  18. 5 stars
    These are so good! My new go to brownie recipe. I omitted the espresso, because I didn’t have any. They’re super fudgy and so rich. I used semi-sweet chocolate chunks. Thank-you for sharing this recipe!

  19. 5 stars
    I made a double batch and one pan is already gone. Nice, easy-to-remember measurements for next time. I couldn’t tell if I underbaked or if it’s just gooey. I go heavy on the choco chips! It’s tasty regardless.

  20. 5 stars
    Baked these with a 9 year old for her birthday and they turned out SO good! Definitely will be my go-to for homemade brownies, thank you!

  21. 2 stars
    Hmmm are you sure it should be 9×13 pan? Followed recipe and brownies are pretty thin not thick and gooey or crackly. Easy to make but definitely didn’t turn out like pic. Maybe using a 9×9 or 8×8 pan it would have came out like the pic.

  22. These are BY FAR the BEST brownies I’ve ever made!!! Believe me, I’ve tried so very many throughout the yrs. Absolutely the BEST! Thank you for sharing

  23. 5 stars
    This recipe is so simple. I love that it’s not filled with salt like a box mix. Absolutely delicious. I used the espresso powder, nestle chocolate chips, Trader Joe’s unsweetened cocoa powder, and light brown sugar. Mmmmmm mmmm good!

  24. 5 stars
    I made these as a gift for family members we visited. They were a huge hit! I definitely underbaked them (the middle was only edible by my husband, who thinks brownies are a good way to ruin brownie batter), but we ate them before they would have turned. Thank you for sharing!

  25. For those asking, espresso powder IS instant espresso. It’s never ground coffee beans in baking. I use Medaglia d’oro which is easy to find.

  26. 5 stars
    Wow! I was a bit nervous that there was no mention of baking powder or soda but I tried it anyway with some good chocolate I had on hand and dang girl! And it makes an entire 13×9 too! I have tried so many recipes and this is the one for our family!
    My search is over! Thank you! I can’t wait to try some peanut butter swirled on top next time!

  27. 5 stars
    I cant believe how easy these are! Just made my second batch. The family loved them. I didn’t have quite enough dark brown sugar so i subsituted 1/2 cup of light brown sugar with 1/2 cup dark brown and it has worked so well!

  28. Thank you for including gluten free option. I like recipes that include modifications. My daughter loves to bake. She’s gluten sensitive.

  29. 5 stars
    I have made this three times now with three different gluten free flour blends and it remains the BEST ever brownie recipe. I don’t use instant expresso granules because I don’t keep those on hand. I use Saco Premium Blended cocoa (natural and dutched). I use Penzey’s double vanilla which is admittedly pricey but even with expired vanilla extract it’s still good. For chocolate I use a blend of semi-sweet chips (cook’s illustrated recommends Hershey’s brand) and broken up Hershey’s special dark bars. The only thing I do at all different is sometimes I mix premium whipped salted butter for half the total butter. I go to a local restaurant that makes fresh butter and I weigh out 4oz and melt that with a stick of cheap unsalted butter from the store. Sometimes I use a different shape of pan but adjust cooking time and drive on.

    Anyway, Krusteez cup for cup gluten free flour blend (usually available at Walmart or grocery stores) works just fine. You won’t regret making this recipe. Unless you’re on a diet.

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