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!
Servings: 12 brownies
Ingredients
- 1 cup unsalted butter melted
- 2 ¼ cups sugar
- 4 eggs preferably pre-whisked
- 1 teaspoon vanilla extract
- ½ teaspoon coffee extract
- 2 tablespoons cornstarch
- ¼ teaspoon baking powder
- 1 cup all purpose flour
- 1 cup cocoa powder
- 1 ½ teaspoons kosher salt
Instructions
- Preheat the oven to 350°F for non-convection ovens. Prepare the 9x13 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, 9x13 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