This post may contain affiliate links. Please read our disclosure policy.

These One Bowl Brownies are chewy, fudgy, and decedent! It has a perfect flaky top and can be made in 30 minutes!

A stack of bone bowl brownies.

There are easily won battles in my professional and blogging life, but this recipe was not one of them. Sometimes, the most straightforward recipes are the most challenging to develop. I’m not exaggerating when I tell you I had to order cocoa powder three separate times in the testing of these fabulous brownies. I blame this obsession with one bowl desserts on my One Bowl Chocolate Cake. I just can’t stop. Either I am making an obnoxiously ornate bundt cake, or I am making something in one bowl. 

These brownies are super easy to pull together, and they taste better than box brownies! They are the perfect brownies for those of us with busy lives and that constant chocolate craving. 🙂 If you’re looking for more easy-to-pull-together recipes, try my lemon blondies or one bowl carrot cake!

Why You Will Love These One Bowl Brownies!

  • Created by a professional pastry chef. This recipe may seem easy, but it took me many rounds of testing to perfect it. I can confidently say this fool-proof recipe will have you returning for more. 
  • Texture and flavor that is better than boxed brownies. The mixing method and ratios all come together to create the perfect one bowl brownie! 
  • Quick and Easy. Since these are made in one bowl, they are super fast to pull together in under 30 minutes, which means a fast cleanup as well!

Professional Tips for Making Fudgy Brownies

  • Mix the dry ingredients in a separate bowl. Mix the all-purpose flour, cocoa powder, baking powder, cornstarch, and kosher salt in a separate bowl. I know it won’t technically be one bowl anymore, but this will ensure that all your leavening and cocoa powder are evenly distributed and lump-free. 
  • Use hot, melted butter. The butter needs to be hot so you can hydrate all the sugar. The water content in the butter hydrates the sugar; if the butter is hot, it will do it better and faster. This step is one of the reasons these brownies get the flaky top. 
  • Metal baking dishes bake more evenly. I have noticed with brownies that metal baking dishes have a positive effect on the texture. A ceramic or glass baking pan will still create a beautiful and gooey texture, but the metal will help you get that top flaky crust!
A bitten one bowl brownie square.
Seven Layer Bars Stacked.
FREE! My Best Fall Dessert Recipes!
Subscribe for a pastry chef’s best Fall recipes straight to your inbox!

Ingredients

  • Unsalted Butter: The melted butter for this recipe must be hot! It helps dissolve the sugar and make a cohesive batter.
  • Granulated Sugar
  • Eggs: The eggs add fat, moisture and leavening. The fat from the yolk adds richness and helps keep the brownies chewy. Eggs also emulsify the batter and keep everything texturally perfect
  • Vanilla Extract
  • Coffee Extract: The coffee extract is here to complement the flavor of the cocoa powder and give it better than a box brownie texture. 
  • Cornstarch: Cornstarch gives these brownies the magical chewy, fudgy texture of boxed brownies but also helps you achieve that classic crinkle top crust. 
  • Baking Powder
  • All-Purpose Flour
  • Cocoa Powder: I use dutch processed unsweetened cocoa powder, which just means it has been treated with an alkaline solution. This neutralizes the acidity, so it will not react with baking soda or baking powder. It has a rich, deep chocolate flavor and a darker color. 
  • Kosher Salt

See the recipe card for full information on ingredients and quantities.

Variations

How to Make One Bowl Brownies

Use these instructions to make fudgy, chewy one bowl brownies every time! Further details and measurements can be found in the recipe card below.

Make the brownie: 

Step 1: Preheat the oven to 350°F for non-convection ovens. Prepare the 9×11 pan with non-stick spray and two pieces of parchment. 

I like to leave my parchment paper overhanging for easier removal from the pan. 

Step 2: Melt the butter in a large heatproof bowl. Either in the microwave or over simmering water. 

Step 3: Whisk the sugar into the melted and hot butter until smooth, and the sugar is completely hydrated. 

Step 4: Add the eggs and whisk until combined. Once fully emulsified, whisk in the extracts. 

Step 5: Add the flour, cocoa powder, baking powder, cornstarch, and salt to the mixture. Whisk until just combined. Be careful not to overmix. We don’t want to overdevelop the gluten. 

I prefer to whisk the dry ingredients from above in a bowl to evenly distribute the ingredients and get out any lumps. Just because you can mix something in one bowl doesn’t mean you should. 

Step 6: Pour into the prepared pan and use an offset spatula to even out the batter to ensure even baking. 

Step 7: Bake for 18-22 minutes until the brownie puffs and jiggles slightly when gently shaken. A toothpick or cake tester should come out with some crumbs. Allow the brownie to cool to room temperature. Slice up and enjoy!  

A sliced one bowl brownie pan on a wooden table.

Chef Lindsey’s Recipe Tip

Check your cocoa powder. Make sure it isn’t too lumpy. If it is, don’t fret; just shift it before adding it to the batter. The cocoa powder can sometimes dry out slightly, or some moisture can be absorbed over time. With this kind of mixing method, it will be harder to get the clumps out of the batter if it is clumpy, and you will risk overmixing.

Frequently Asked Questions

How do I store my brownies?

They can be stored in an airtight container in the refrigerator for up to one week or frozen for several months.

Will the recipe multiply?

This recipe multiplies very well. You can even use your Kitchenaid if you don’t feel like whisking today! Trust me, I get it. Make sure your bowl is big enough and you have enough baking pans.

What should I serve with my brownie?

Nothing goes together like a warm brownie and some ice cream! Try my vanilla bean ice cream, chocolate ice cream, or Bourbon Cherry Caramel Ice Cream. They would be delightful!

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

4.67 from 9 ratings

One Bowl Brownies

These One Bowl Brownies are chewy, fudgy, and decedent! It has a perfect flaky top and can be made in 30 minutes!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 people

Ingredients 
 

Instructions 

  • Preheat the oven to 350°F for non-convection ovens. Prepare the 9×13 pan with non-stick spray and two pieces of parchment.
  • Melt the butter in a large heatproof bowl. Either in the microwave or over simmering water.
  • Whisk the sugar into the melted and hot butter until smooth, and the sugar is completely hydrated.
  • Add the eggs and whisk until combined. Once fully emulsified, whisk in the extracts.
  • Add the flour, cocoa powder, baking powder, cornstarch, and salt to the mixture. Whisk until just combined. Be careful not to overmix. We don't want to overdevelop the gluten.
  • Pour into the prepared pan and use an offset spatula to even out the batter to ensure even baking.
  • Bake for 18-22 minutes until the brownie puffs and jiggles slightly when gently shaken. A toothpick or cake tester should come out with some crumbs. Allow the brownie to cool to room temperature. Slice up and enjoy! 

Video

Notes

Yield – 1, 9×13 inch pan
Flavor Tips – It’s all about the cocoa powder and extracts. Use high-quality brands and make sure you like the flavor.
Storage – Store in an airtight container in the fridge or the freezer.

Nutrition

Calories: 369kcal | Carbohydrates: 53g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 444mg | Potassium: 146mg | Fiber: 3g | Sugar: 40g | Vitamin A: 552IU | Calcium: 29mg | Iron: 2mg
Course: Dessert
Cuisine: American
Calories: 369
Like this? Leave a comment below!

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed bar recipes, or go on a one-bowl recipes marathon with my one bowl chocolate cake!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. 5 stars
    Hello! I just made these and they smell delicious! My niece is a coach for a fencing team, and I made them for her to bring to her team. These were very easy to make, and if they are anything like your other recipes, I know they are going to be loved!

    1. Hi Kerry! I can’t wait for your niece’s fencing team to have some! Thank you so much for taking a moment to leave me a comment, it made my day!