Wednesday, May 13, 2015

One-Bowl Brownies from Scratch

If you've learned anything from my baking adventures around here, it's that I truly believe that everything is better when made from scratch. This mantra applies to cookies, cakes, pie crust, muffins, and - you guessed it - even brownies. Don't get me wrong - there are some really good boxed mixes out there these days, and it's super simple to doctor a boxed mix to get great results. However, with just a smidge more time and patience, you can almost always make something from scratch and have it taste better and get the added benefit of knowing exactly what ingredients went into your creation. I like that.

In the spirit of honesty, I will admit to you that I usually have a boxed brownie mix or two stashed in my pantry - there are just occasions when you need to be able to have something in the oven in two minutes flat! (If you're wondering, Ghirardelli brownie mix is the. best. ever. so don't buy anything else!) Mixes are fine. But for the times when you don't need to use a mix, I have found a fantastic recipe for homemade brownies, which I'm super excited to pass along today!

These brownies are awesome because they only require one bowl, and everything just kind of gets dumped together. This is a "can't really mess it up" recipe, which I like, especially on a weeknight when I want something delicious but not overly complicated. You do the wet stuff first, then add the dry stuff right in on top, mix it all together, and bake it. Almost like a boxed mix! I did everything with a whisk and a spatula, too - no need to bring out the big Kitchen Aid or electric hand mixer. We are keeping the kitchen clean today! Who doesn't love that?

One-Bowl Brownies from Scratch
original recipe from Food Network


  • 1 1/2 cups sugar 
  • 1 cup (2 sticks) unsalted butter, melted and cooled 
    • Tip: drop in a sauce pan over super low heat and stir occasionally until fully melted, then remove from heat until ready to mix batter
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • One 12-ounce bag semisweet chocolate chips


  1. Preheat the oven to 350 degrees. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking spray. 
  2. Stir together the sugar, melted butter, vanilla and eggs in a medium bowl. 
  3. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. 
  4. Stir in half of the semisweet chocolate chips and spread the mixture in the prepared pan. 
  5. Bake until the brownies begin to pull away from the edge of the pan and set in the center, 30 to 35 minutes. 
  6. Remove from oven and immediately sprinkle with remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes. Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes, then lift the brownies out of the pan with the foil and cool completely on a rack.

The batter for these brownies calls for three eggs, which makes these a lighter, fluffier brownie - almost like a chocolate cake before you cut them up, but once they've had some time to settle and cool, they do get a little denser and fudgier. The cocoa powder gives them a rich chocolate flavor, without being overwhelmingly sweet.

Spreading the remaining chocolate chips over the brownies, sort of like a ganache, gives a really luscious texture to the brownies - when you cut them, it gets crackly and awesome. Yum! (The picture above is before I spread the chocolate chips out - I was tempted just to leave them dotting the top, which would have been fine. I used a thin spatula to evenly spread them into a nice, chocolaty layer in the end.)


Aileen Metcalf said...

I agree - nothing beats homemade, but Ghiradelli mix is the best in a pinch!

Caroline {Virginia Sweet} said...

I need this in my life - stat!