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! 
4.53 from 246 votes


  • 1 cup butter, melted and slightly 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 whisk together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved. Add the 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. 5 stars
    Hands down the best I made this with GF flour and it was still great. Thanks Maria for a great dessert

  2. 5 stars

    I absolutely LOVE these brownies !! I hope I am doing them correctly as they don’t look anything like the picture. They are so silky smooth, fudgy and chocolatey … DELICIOUS . Thank you for sharing the recipe.

  3. 5 stars
    We made these for Christmas dinner and accidently LEFT OUT THE BUTTER! The melted butter had been set aside to cool and was forgotten in all the kitchen commotion. We had substituted egg-whites and when the mixture seemed too thick (due to the lack of butter), we simply added more egg-whites. We didn’t realize the butter was still in its saucepan until the brownies were nearly cooked. Since they smelled good we tasted them and they were DELICIOUS and the texture was WONDERFUL. Crunchy and chewy and beautiful. Since we still had the butter and enough ingredients for another batch, we cooked another pan with the butter and spent the rest of the day making side by side comparisons. Both batches were delicious and we decided that when we make them again we’ll skip the butter. Wonderful brownies without the cholesterol and fat. What a treat!

  4. 5 stars
    These brownies turned out great! I followed the recipe exactly as written – minus I didn’t have a sifter so I used a second bowl to hand mix the flour and cocoa powder to break up any cocoa clumps. I also mixed in Ghirardelli extra dark chocolate chips. These came out slightly cakey but also fudgey, best of both. I do feel like these are very rich but so are boxed brownie mix. Trust me these are way better than boxed brownies though. I used a 9×9 dark pan baked for 35 mins and it was perfect. In some spots it had that nice crackle top but not over the whole thing, I tried to not over mix. These brownies still came out amazing and would definitely make again. I made these for my Husbands birthday as he is not a cake person and he was surprised at how good these were. Thank you for such a great easy homemade brownie recipe!

    1. Thanks for reporting back! I am thrilled you loved the brownies. They are our favorite.

  5. 5 stars
    Amazing! Never going back to anything else. These were delicious and we gobbled up in record time! Highly recommend! This is so easy!

  6. This is an excellent brownie I used a 7/11 inch pan an added some nuts. Baked for about 40 min. Till center was almost set an toothpick had a little crumb on it. Brownies were thick an oh so chewy really a great receipt. Hubs loved them.

  7. 5 stars
    Wow!!! These came out amazing! Followed exactly but used semi sweet chips and this recipe was a hit. Definitely a keeper, thank you for sharing!!

  8. brownies looks good and glad coffee optional cuz dont like the stuff and the taste that it give to the brownies or cake

  9. 5 stars
    This recipe is excellent. I did not use the chocolate chips, so added a little extra sugar. They were still perfect.

    1. I was going to ask about that. I have everything to make them except the chocolate. Was hoping not to have to shop first, so glad you can omit the chocolate.

  10. 5 stars
    Oh my gosh these brownies are the absolute best! I have never made a brownie from scratch that tasted this good! My family devoured them! Thank you for sharing!

  11. 5 stars
    Definitely delicious! A bit more on the cakey side than some other recipes I have tried but I would definitely make these again.

  12. 5 stars
    I made the half batch and they turned out fine and are yummy!
    This is my third recipe from your site in just a week or so…a Happy Find!

  13. 5 stars
    Hands down the best brownies I’ve ever made/enjoyed. The dusting of salt, I use Fleur de Sel, is the perfect finish. Great recipe. I’ve made a half dozen times already, always in a glass 9×13 and they’ve turned out perfectly each time.

  14. 5 stars
    Love these! After stirring in the sugars I microwave for 1 minute this ensures the crinkly top! Then, I also make sure I bake it just until set otherwise they’re cakey instead of fidgey.

    1. Thanks Jenna for that tip! Wish I’d read before cooking, as mine did not turn out crunchy on top, disappointed. I lost my recipe that looked like picture.

  15. 5 stars
    These One Bowl Brownies came out SO good, and they are quick and easy to make! Thank you so much for this recipe!

  16. I made these with coconut oil instead of butter and I omitted the coffee and the chopped chocolate. They look delicious and fudgy. Tried the edges and just as expected. Delicious

  17. 5 stars
    Oh Girl! These brownies are PHENOMENAL! I made a few modifications to them. Instead of using butter I used 1/2 cocoa butter and 1/2 coconut oil, and instead of 4 eggs I used 2 eggs and 2 flax “eggs”. Everything else was just as written. They turned out AMAZING! Keeping this one in my favorites!

  18. 5 stars
    Used light brown sugar instead of dark and didn’t have parchment paper but still were delicious. I baked them for about 25 minutes in a med dark insulated pan. So fudgy and delicious.

  19. 5 stars
    This is hands down the best brownie recipe I’ve ever tried. Not to mention easy! I .ade this for a crowd and everyone was asking for the recipe.

  20. 5 stars
    These are delicious and so easy. I bake mine in a 9×13 glass pan and they’re perfect at 30 mins. At first glance I thought they were going to be cakey but they get plenty fudgy. A new go-to for brownies.

  21. Hi maria !! i have made this recipe several times and they are absolutely delicious, but i would really like to know how you get the cracky top, cause mine never turn out like that. Do you recommend mixing the butter, eggs and sugar until pale and fluffly? Or just until well combined?

  22. I have made the brownies twice and I’m very pleased with them. I had no expresso but they are wonderful even without it. This is definitely my go to for brownies from now on. Love them

  23. 5 stars
    My family thinks these brownies are the best and I agree.
    Super easy and delicious.
    Made just as recipe is written.
    This is my new go-to brownie recipe.

  24. 5 stars
    Absolutely delicious and so easy. I sprinkle with Malden sea salt after taking them out of the oven. My family loves them alone or as a partner with Jeni’s ice cream!

  25. 5 stars
    This is the ONLY BROWNIES recipe that I make! It’s the BEST!! I just learn that I’m intolerant to dairy so I’m wondering if I can used coconut oil ?? Hope so !

    1. I haven’t tried coconut oil, but I am sure it would be ok. Different flavor, but still good.

  26. 5 stars
    I have made these easily 6 times. They are my absolute, go-to recipe for brownies! Thank you for sharing this recipe!

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