Fudgey, chocolatey, and decadent, desserts don’t get better than these One Bowl Brownies! Filled with sweet chocolate chips in every bite, they’re unbelievably soft, gooey, and so easy to make. Serve them on their own or topped with a cold scoop of ice cream for a treat no one can resist.
Why You’ll Love These One Bowl Brownies
We might be biased, but we think this recipe results in the best brownies you’ll ever make! A few reasons we love them include:
- Made in one bowl, they couldn’t be easier to make!
- They bake in 30 minutes or less.
- Made with a chocolate batter and filled with chocolate chips in every bite, they’re super decadent.
- They have crackly tops and soft, gooey centers for the perfect balance of taste and textures.
Ingredients You’ll Need
For these one bowl brownies, we used a handful of ingredients, most of which you probably already have on hand. Here’s everything you’ll need:
- Butter – Use unsalted butter for the best results. It will also need to be melted either in the microwave or on the stovetop.
- Sugar – Regular granulated sugar helps sweeten the batter.
- Eggs – These help add structure to the brownies and contribute to their gooey texture and rich taste.
- Vanilla Extract – Use pure vanilla extract, not imitation varieties. Trust us, it’s worth the splurge!
- Vegetable Oil – The primary fat in the recipe, this is crucial to creating the moist, fudgy texture for a dessert that’s out of this world.
- Unsweetened Cocoa Powder – the higher quality your cocoa, the better your brownies will taste!
- Flour – We use regular all-purpose flour, but a 1:1 gluten-free flour alternative would work as well.
- Cornstarch – This is our secret weapon to creating a chewy texture just like the brownies you make from a box.
- Baking Soda – Make sure it’s fresh to ensure your brownies come out fluffy and delicious.
- Salt – Just a pinch helps enhance the flavors of the rest of the ingredients.
- Chocolate Chips – We like to sprinkle in semi-sweet chocolate chips for extra chocolatey goodness in every bite. If preferred, you could use dark chocolate or white chocolate varieties, too!
For these one bowl brownies, we kept the ingredient list simple to enhance the chocolate taste. However, you can absolutely experiment with different mix-ins and flavors to make them your own! For instance, some of our favorite options include:
- Chopped Nuts
- Freeze-Dried Raspberries
- Chopped Oreos
- Andes Mints
- Espresso Powder
- Chopped Up Candy (like KitKats, Reese’s, Rolos, and Snickers)
- Mini Marshmallows
- Peanut Butter or Peanut Butter Chips
- Caramel Sauce
How to Make One Bowl Brownies
Once you see how easy these one bowl brownies are to make, you’ll never go back to other brownie recipes again! Here’s how it’s done:
- Combine the Wet Ingredients. Add the melted butter and sugar to a large bowl, and beat to combine. Add the eggs and vanilla, and whisk until smooth. Next, stir in the oil and cocoa powder, mixing just until no clumps remain.
- Add the Dry Ingredients. Using a rubber spatula, stir in the flour, baking soda, and salt until just combined. Gently fold in the chocolate chips.
- Bake. Pour the batter into a greased baking dish, spreading it out evenly. Bake until the batter has set and a cake tester can be inserted into the center and removed with just a few moist crumbs attached.
- Cool. Set your brownies aside to cool, slice, and enjoy!
Should I Use a Metal or Glass Pan?
Either will work for this one bowl brownies recipe as long as it is 8×8” in size. Personally, we prefer to use a metal pan, because it allows for crispy edges. If you’re more of a center brownie person, you may prefer to use a glass pan instead. However, be aware that you may need to add a few extra minutes of baking time to ensure your brownies are set. No matter what you use, they’ll be delicious!
Don’t get us wrong, these brownies are SUPER easy to make, but we’ve got a few extra tips to help ensure they’re completely perfect every single time you bake.
Parchment Paper. To make removing your brownies easy, spray your baking pan with oil, and line it with parchment paper, letting a few inches hang over the side. Then, all you have to do is lift it up to remove your brownies once they’re baked.
- Don’t Overmix. Be careful to combine your ingredients just until they are smooth and no clumps remain. Continuing to mix will result in dense, tough brownies, and nobody wants that!
- Avoid Overbaking. This is super important! If they’re overbaked, your brownies won’t be fudgy and moist. They’ll continue to cook in the pan as they cool. So, you’ll want to remove them from the oven as soon as the batter is set. For this recipe, you’ll want a few crumbs to cling to a toothpick or cake tester when inserted into the center of the pan.
- Cool Completely. We know it’s nearly impossible to wait, but allowing your one bowl brownies to cool completely will ensure they stay together and don’t crumble into pieces once sliced.
How to Store
Uncut brownies will stay fresh for longer. So, if you’re planning on making them ahead of time, we recommend keeping them uncut in the pan. Covered, they will stay fresh at room temperature for up to 4 days. Or, you can slice your brownies, and store them in an airtight container at room temperature for 1-2 days. Do not place your brownies in the freezer! Otherwise, they’ll dry out.
For a longer-lasting option, feel free to freeze your one bowl brownies instead. They keep really well! For the best results, freeze the entire batch unsliced. To keep them fresh, wrap them first in plastic wrap and again in foil. Then, transfer them to an airtight container or sealable bag. They’ll stay fresh for up to 3 months. When you’re ready to eat, let your brownies thaw in the fridge overnight, slice the slab into squares, and enjoy!
More Brownie Recipes
Looking for more brownie-inspired recipes? Try out some of our favorite desserts below!
- Chocolate Brownie Pizza Tart
- Chocolate Hazelnut Skillet Brownie
- Brownie Peanut Butter Pudding
- Oreo Brookie Bars
One Bowl Brownies Recipe
- 8 Tablespoons unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tbsp vegetable oil
- 3/4 cup unsweetened cocoa powder
- 1/2 all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 325° Fahrenheit. Grease an 8×8 baking dish, and set aside.
- In a large bowl, beat the melted butter and sugar until smooth. Add the eggs and vanilla, and whisk to combine. Stir in the oil and cocoa powder, mixing just until smooth.
- Using a rubber spatula, stir in the flour, baking soda, and salt just until combined and no clumps remain. Gently fold in the chocolate chips.
- Pour the batter into the prepared baking dish, spreading it out evenly.
- Bake 25-30 minutes or until the batter is set and a cake tester can be inserted into the center and removed with just a few moist crumbs attached. Be careful not to overcook!
- Set aside to cool.
- Store unsliced in an airtight container at room temperature for up to 4 days or sliced for 1-2 days.