Craving a rich, chocolatey treat without a lot of fuss? These Fudgy One-Bowl Brownies are the ultimate easy dessert recipe, perfect for satisfying your sweet tooth with minimal cleanup. You’ll love how simple it is to whip up a batch of these intensely chocolatey, perfectly fudgy brownies.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened cocoa powder for best results.
- Sugar: Granulated sugar creates the classic brownie texture.
- Butter: Unsalted butter is preferred; if using salted, reduce added salt slightly.
- Eggs: Provide structure and richness.
- Flour: All-purpose flour works perfectly.
Ingredients:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 16 brownies
- Tools: 8×8 inch baking pan, large mixing bowl, whisk, spatula.
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. This makes lifting the brownies out much easier.
2. Combine Wet Ingredients
In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until smooth and well combined. Next, whisk in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
3. Add Dry Ingredients
Sift the flour, unsweetened cocoa powder, baking powder, and salt directly into the wet ingredients. Gently fold with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
4. Bake the Brownies
Pour the batter into your prepared 8×8 inch baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
5. Cool and Serve
Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang. Once cool, slice into squares and enjoy your delicious easy dessert recipe!
Variation Ideas:
- Chocolate Chip Brownies: Fold in ½ cup of chocolate chips with the dry ingredients.
- Nutty Brownies: Add ½ cup of chopped walnuts or pecans to the batter.
- Espresso Boost: Add 1 teaspoon of instant espresso powder to the dry ingredients for a deeper chocolate flavor.
Storage Instructions:
Store leftover fudgy brownies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them wrapped tightly in plastic wrap for up to 2-3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Why are my brownies dry?
A: You likely overbaked them. Watch for the toothpick test – moist crumbs are good, but a clean toothpick means they’re overdone.
Q: Can I use oil instead of butter?
A: Yes, you can substitute an equal amount of neutral-flavored oil (like vegetable or canola oil) for the butter. The texture might be slightly different.
Q: My brownies are too cakey, how can I make them fudgier?
A: For maximum fudginess, be careful not to overmix the batter and avoid overbaking. Some recipes also use a higher butter-to-flour ratio.
Q: Can I double this recipe?
A: Yes, you can double the recipe. You’ll need a 9×13 inch baking pan and the baking time might increase slightly.
Q: What kind of cocoa powder should I use?
A: Unsweetened natural cocoa powder works best for these brownies. Dutch-processed cocoa will yield a darker color and slightly milder flavor.
Q: How do I get clean cuts?
A: Make sure the brownies are completely cool before cutting. Using a sharp knife wiped clean after each cut will help.