One Bowl Brownies

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One Bowl Brownies. The perfect fudge-y, chocolatey, gooey, thick brownies you’ll ever taste. Plus, you only need one bowl to make them! Made with cocoa powder, oil, and semi sweet chocolate chips!

The perfect fudge-y, chocolatey, gooey, thick brownies you'll ever taste. Plus, you only need one bowl to make them! #brownies #chocolate #onebowl

One Bowl Brownies in the hoooooooooouse!

They are literally the most fudge-y, chocolatey, gooey, thick brownies you’ll ever taste. Plus, you only need one bowl to make them!

My mouth is watering just smelling the brownies baking in the oven right now.

Do you like warm brownies? Do you like chocolate? Do you like your brownies extra thick, chewy, and fudgy? Yes? Of course you do! So, done, done, and done! These one bowl brownies are for you. #brownies #chocolate #baking #holidaytreats #christmas

These one bowl brownies are the I love them, because

  1. They’re fool proof. Literally throw your ingredients into a mixer, pour into a pan, bake and serve. I promise, as long as you don’t over bake these, you can’t mess them up. πŸ™‚
  2. They’re RICH. I am a certified choco-holic, and these TOTALLY satisfy.
  3. They’re quick and don’t make a mess. See #1. 10 minutes and one bowl is all you need!
  4. They’re deeeee-licious. Warm, fudge-y, thick, dense, ultra chocolate-y. What else is there in life, really?

So what are we waiting for? Are you ready to make some brownies?

How do you make one bowl brownies with cocoa powder, oil, and semi sweet chocolate chips?

  1. Place all of your ingredients into a bowl: granulated sugar, flour, eggs, salt, oil, vanilla extract, and unsweetened cocoa powder
  2. Give the mixture a quick stir in your mixerΒ – you could also use a hand mixer
  3. Pour the batter into a greased baking pan
  4. Top with chocolate chips – I love semi-sweet, but you could also use milk, dark chocolate, etc.
  5. Bake, cool, and serve!

The result?

Do you like warm brownies? Do you like chocolate? Do you like your brownies extra thick, chewy, and fudgy? Yes? Of course you do! So, done, done, and done! These one bowl brownies are for you. #brownies #chocolate #baking #holidaytreats #christmas

Warm, fudge-y, thick brownies that have tons of melty chocolate chips sprinkledΒ throughout.

They’re amazing the first day, but keepΒ well and taste even better when warmed and topped with vanilla ice cream.

Now. Let’s answer a few questions I tend to get for this recipe.

Why are my brownies cake-y?

You over baked or over measured the flour!

These brownies should come out suuuuper dense and I wouldn’t consider these cake-y at all really!

Do I have to use canola oil? Can I use butter or another kind of oil?

I’d use canola or vegetable oil for best results.

Butter won’t make these as moist and fudge-y and another kind of oil might leave a prominent flavor. I find canola oil the most “tasteless”.

But really, you can’t mess these brownies up. I mean. It’s chocolate. It’s a brownie. Top it with some ice cream and enjoy!

Do you like warm brownies?

Do you like chocolate?

Do you like your brownies extra thick and fudge-y?


Of course you do!

So, done, done, and done!

Do you like warm brownies? Do you like chocolate? Do you like your brownies extra thick, chewy, and fudgy? Yes? Of course you do! So, done, done, and done! These one bowl brownies are for you. #brownies #chocolate #baking #holidaytreats #christmas

TheseΒ one bowl brownies are for you.

– Jennifer

Do you want more brownie recipes? Show Me the Yummy!


4.8 from 39 votes
One Bowl Brownies

The perfect fudge-y, chocolatey, gooey, thick brownies you'll ever taste. Plus, you only need one bowl to make them!

Servings: 24 brownies
Results and timings may vary when adjusting servings
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
  • 2 cups granulated sugar
  • 1 3/4 cups all purpose flour
  • 5 large eggs
  • 1 teaspoon salt
  • 1 cup canola oil

    or vegetable oil (although some people think it has a stronger flavor)

  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 2 cups semi-sweet chocolate chips

    more or less, to taste

  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients together except chocolate chips. 

  3. Spread in a greased 9x13 pan and sprinkle chocolate chips on top.

  4. Bake for 30 minutes (check after 20) or until a tooth pick is inserted and comes out *almost* clean.

  5. Let cool completely before cutting and serving.

Be careful not to over bake these, a slightly underdone brownie makes for an extra fudge-y one! That being said, 30 minutes has always been the perfect amount of time for me!

If your brownies turn out cake-y, then you over measured flour or over baked. πŸ™‚Β 

Make this recipe? Show ME the Yummy Tag @ShowMeTheYummy & #ShowMeTheYummy on Instagram
Nutrition Facts
One Bowl Brownies
Amount Per Serving
Calories 284 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 39mg13%
Sodium 113mg5%
Potassium 136mg4%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 22g24%
Protein 3g6%
Vitamin A 65IU1%
Calcium 19mg2%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
* This post contains affiliate links. We receive a commission on purchases made via these links. The price you pay is not affected by using them.

Do you like warm brownies? Do you like chocolate? Do you like your brownies extra thick, chewy, and fudgy? Yes? Of course you do! So, done, done, and done! These one bowl brownies are for you. #brownies #chocolate #baking #holidaytreats #christmas


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My girls 5 and 3 had a friend come over to play. They really wanted to help me make some brownies before there friend came over to have as a treat when she came to play.
This recipe was great! I had everything on hand! My girls loved helping! They loved everything from helping put the ingredients in a bowl to licking the beaters! πŸ™‚ they didn’t turn out near as gooey as I would of liked. But they are still yummy! Will make again! None turned out more cakish!

Thanks Pam!! You just made my day πŸ™‚ Licking the beaters was always my favorite part growing up, but my mom never left nearly enough brownie batter on them πŸ˜‰ My trick for extra gooey brownies is underbaking them slightly! Thanks again for making them and for trying them again! Hopefully next time they’ll be the perfect amount of gooey for you πŸ™‚

I don’t know what happened but I followed this recipe to a T!! It’s almost like they didn’t cook?? They stayed in a batter like consistency. I was so bummed because they smelled amazing. I don’t know what I did wrong??

Hi Rachel! That’s so bizarre, I’ve never had that happen! Oven temperatures vary, so maybe they just needed to cook longer? When you insert a toothpick, it should come out *almost clean*. It’s ok to have some clumps, not runny batter, left on the toothpick. My other thoughts could be your egg size? I use large. Or maybe the oil…did you use vegetable oil? I hope this was helpful…I’m happy to help you get to the bottom of this! I’m so sorry that they didn’t cook up correctly for you, but I hope the batter at least tasted good πŸ˜‰ and that you get to try them again! Please let me know if there’s anything else I can do to help πŸ™‚

Sorry to hear that Ashley! That IS a bummer. I’ve never had a problem, so I’m not sure what’s going on. I grew up eating these brownies. Hmmm. What size eggs did you use? That makes a HUGE difference. As I told Rachel, it’s so hard to know what went wrong when I can’t be in the kitchen with you! Baking is a science, so there are so many things that could make a recipe not turn out! Thanks for trying the recipe anyway πŸ™‚

I had the same problem- amazing but soo runny even though i ended up baking for 45 mins- i used medium eggs and sunflower oil,
what can i change next time to make them less runny?


Hi AJ! Thanks so much for trying the recipe! I’m guessing your problem was that you used medium sized eggs. Use large eggs as listed in the recipe and I bet that would solve your problem! πŸ™‚ Medium sized eggs weigh less than large eggs, so that will mess up the consistency. I’ve never used sunflower oil is baking, but that could have something to do with it, too. I hope that helps!

Made these tonight. They were perfect! I didn’t quite have enough cocoa powder on hand, so I substituted Hershey’s syrup for half the called for amount, and they were great. Thanks for sharing a great recipe, and your photos of it are beautiful.

Hi Annie! Thanks!! And thank YOU so much for making these brownies πŸ™‚ I’m glad that you enjoyed them! So cool that you used Hershey’s syrup and I’m happy that it was successful! πŸ™‚

Made these tonight and they were absolutely delicious. My children helped me and it took all but ten minutes to make and pop into the oven. I did not use a mixer. I just mixed with a spoon and they turned out beautiful. I served mine with peppermint ice cream while they were still warm. Oh my yummy, they were sooooo good! Thanks for this simple, delicious recipe!

Hi Kathy! I’m so glad these were a success! I used to make these with my mom all the time πŸ™‚ Absolutely love the idea of topping these with peppermint ice cream…nothing better than chocolate/mint and brownie/ice cream! Thank you so much for making these!

I have made these brownies so many times and they come out perfect every time! Everyone in the family goes bonkers over these. I have this one taped inside my baking cupboard door and only the best go there so kudos and thank you so much!

This makes me so happy, Shanti! I’m so glad that you and your family enjoy the brownies so much! πŸ™‚ Thanks for adding it to your baking cupboard door. πŸ™‚

These brownies look amazing! The boyfriend offered to make brownies tonight and I came across this recipe because I needed one with oil. I’ve always wondered, which makes for better brownies, butter or oil? Can’t wait for these to come out of the oven, I love gooey fudgy chocolatey brownies!

Thanks Kimber! That’s so sweet of your boyfriend. πŸ™‚ I hope they turned out amazing!! I grew up with these brownies and they’ve always been my favorite!

I’m making these today for work, I’m sure they will be a hit! !! Can’t forget to take in some milk, lol… gotta love one bowl easy brownies! Thanks!

Yes! Milk is definitely necessary with these brownies! πŸ˜‰ I hope you and your coworkers love them!

hi Jennifer – so there is no baking powder or soda in these, correct? I’m just worried they won’t rise at all and they barely filed my pan. I’m baking them now and they smell awesome so we’ll see!

That is correct, Melissa! I’m so sorry for the delayed response. Some people’s comments are going to my “spam” folder for some reason. I hope you loved them! I’ve been eating these brownies for probably 20 years, and I’m still not sick of them! πŸ˜‰

they came out a bit cake-like but were still really good! Maybe it was the cocoa powder I used since I baked them the bare minimum time. Next time I’ll fold in the chocolate chips instead of putting them on top. They were a huge hit with my coworkers! I even frosted them with some buttercream frosting…. :X

Hi Melissa! I’m so glad you and your coworkers liked them. Genius idea with the buttercream. Yum! πŸ™‚ That’s interesting that they turned out cake-like for you…you could be right about the cocoa powder. Or maybe our oven temperatures run differently? Maybe bake them for even less time next time than I have written?

update: The brownies came out perfect! I just wish I had some vanilla icecream. These are delish, and so easy to make. We have ourselves a keeper! LOL

Yay! I’m so happy to hear that, Sandy! πŸ™‚ Thanks for making them! These are PERFECT with vanilla ice cream. πŸ˜‰ Now I’m craving some…

Hi Tracy! I haven’t tried either. I probably wouldn’t do bittersweet, as I think it would make them too bitter. Dark chocolate might be really good, though! Or maybe you could do a mixture between semi-sweet and dark? Let me know if you give it a try…I’d love to know how it turns out for you! πŸ™‚

My sisters are visiting me in Baltimore from Olympia and Camano Island (your neck of the woods, right?) and love dark chocolate, so I decided to use the Harris Teeter Biter and Sweet 60% cocoa chips.

First, I accidentally overcooked them because for some reason I decided to take my daughter to get ready for bed when they were in the oven and I completely forgot about them, so they came out pretty cakey. However, if you like darker chocolate, they are delicious with the bittersweet chips!! I can’t wait for our get together tomorrow to bust these bad boys out. Yum! Thanks for the super easy recipe!

Hi Tracy! Yep! That’s not too far from Seattle. πŸ™‚ I’m glad they still turned out well for you, and that chocolate chip combo sounds absolutely delicious. I’ll definitely have to try that…it would be fun to mix it up a bit! πŸ™‚

OMG! First… these are awesome. Second… so easy my 2 1/2 year old grandson put all the ingredients in and did the mixing. Perfect πŸ™‚ Than k you

Hi Anni! Thanks so much for trying the recipe, glad your grandson was able to help out πŸ™‚ So happy you had fun and enjoyed the recipe!

Delicious! I made these tonight and they were SO good! I realized at the last minute that we didn’t have chocolate chips, but they were still amazing. Thanks for a great (and easy!) recipe.

Hello there! I am making these right now and they have been in the oven for 45 minutes but are still so not done! They also look like a cake and are kind of puffy?! I did use extra large eggs without thinking it would affect it…

Hi Kelsey! The extra large eggs can definitely affect the outcome. A large egg weighs 2 oz whereas an extra large egg weighs 2.25 oz. It doesn’t seem like much, but with 5 eggs that’s an extra 1.25 oz. It’s ok if they’re slightly gooey…they’ll set once they cool at room temperature. Good luck, my fingers are crossed for you! I hope you still enjoy them and thanks for making the recipe! πŸ™‚

I made these yesterday and they are SO good! Probably my new go-to brownie recipe. When they came out of the oven I spread the melted chocolate chips evenly over the top like icing…perfection!

Hi Sonya! Thanks for making the brownies. I love the idea of spreading the melted chocolate chips….um, yum! I’m so glad that you loved them! πŸ™‚

These are the best and easiest brownies ever. I have made them like 4 or 5 times now for our youth group and for my brother to take to school. I overbaked them the first time as I have a fan oven which cooks faster. So 17 minutes was perfect for gooey brownies. Everyone loves them and they are so easy to make! Thanks so much πŸ™‚ England loves your brownies!

Hi Abigail! I am SO happy that you and everyone else loves these! It’s so cool that this recipe as made it to England. Thanks for making them! πŸ™‚

Hi Kathy! I’ve only tried this recipe with all-purpose flour. I can’t vouch for the results, but you can try using King Arthur Gluten Free Multi Purpose Flour. If you give it a try, let me know! If you’re looking for a gluten free brownie that works for sure, you could check out my Flourless Salted Caramel Brownies (I’m sure you could make these without the salted caramel if you like). I hope that helps!

Hello there, I have to thank you for this magical recipe, I made them yesterday to surprise my man and they were just heavenly, he ate the whole box then later that night, me. So I spent the day searching for the link only to thank you! You’re the best!

Hi Sarah! Thanks for making the brownies! I’m so glad you and your man loved them. πŸ™‚ Trevor tends to eat the whole pan, too! πŸ˜‰

Finally got around to trying these – so sad they turned out cakey! Not sure where I went wrong.. maybe I should’ve pulled them earlier but I waited for the center to set. Or maybe california chickens lay small eggs πŸ™‚

Hi Melissa! Bummer! Those darn California chickens! πŸ˜‰ Egg size and over baking could definitely have something to do with it! You’ll have to give them another shot some time! Thanks for trying the recipe. πŸ™‚

These look amazing and super simple! I was going to make some brownies along side a carrot cake for my husband’s birthday this weekend (I hate carrot cake, LOVE chocolate lol) and I only wanted to make a small 8×8 pan… would you recommend cutting the recipe in half?

Hi Ashley! Thank you! πŸ™‚ It would be difficult halving some of the ingredients (5 eggs, 1 and 3/4 cups flour). If you plan on halving the recipe, I’d use 2 whole eggs and 1 egg yolk. You can definitely give it a try, but the results of the brownies may be slightly different! That being said, I don’t see why halving the recipe and using an 8×8 wouldn’t work. The cooking time will likely be different, so keep that in mind. If you don’t feel like experimenting, you could always make the full recipe and give half away! πŸ˜‰ You could also check out my Flourless Salted Caramel Brownies…they’re made in an 8×8 pan! BTW – Happy birthday to your husband!! πŸ™‚

Hi Ashley, I just right now finished making half a batch of these brownies. It’s easy to divide the recipe in half. To divide the 5 eggs, I added in 2 full eggs, then cracked a third egg into a small bowl. I gently beat it with a fork just to break up and combine the yolk and tipped half of this beaten egg into the batter. To divide the 1 3/4 cups of flour, it’s easy – just divide the 1 full cup in half, which equals 1/2 a cup, and the 3/4 cup in half, which equals 1/4 cup plus 2 tablespoons; so use 3/4 cup plus 2 tablespoons of flour. Dividing the other ingredients is even easier. I put the batter in an 8×8-inch pan and cooked them for about 17 minutes. The brownies came out well, nice and fudgy, but nowhere near as chocolatey-tasting as I like, even with the melty chocolate chips on it. If I were to make this again, I’d try omitting a bit of the flour and adding in more cocoa powder perhaps. Otherwise, a quick and easy recipe for when you need to satisfy a brownie craving! πŸ™‚ πŸ™‚

Hi there! These look delicious! I was planning on making them this weekend but I was wondering if they would still be good if I substituted the eggs with applesauce?

P.S. I love that they are made in one bowl, it makes life on the go so much easier! Hopefully these will convert my fiance to LOVE chocolate as much as I do!

Hi Erin! Thanks for stopping by! πŸ™‚ It will really affect the texture of these brownies. If you’re looking to make these a little lighter, if anything, you could try to replace half the oil with applesauce. The texture won’t be quite as rich and you may get a slight fruity flavor from the applesauce. Here’s an article on egg substitutions in brownies. I hope that helps! Fingers crossed that these will convert your fiance! πŸ˜‰

Hi, I made these brownies in England for the kids in my class, they loved them. When I started, I realised US cups and English cups are different sizes, so I had to convert all the measurements. These are the measuements I worked out and it worked perfectly, thank you.
β€’ 450g caster sugar
β€’ 222g plain flour
β€’ 4 large eggs (English eggs are larger)
β€’ 1 teaspoon salt
β€’ 236ml vegetable oil
β€’ 1 teaspoon vanilla
β€’ 59g cocoa powder
β€’ 160g milk chocolate chips

Hi Nicola! I’m so happy they turned out perfectly for you πŸ™‚ Thank you so much for including your measurements!

Thank you so much for posting the alternate measurements. I just moved to French speaking Abidjan, Cote D’Ivoire.

I tried these today. I made them with half dark chocolate and half semi sweet chocolate chips. They were less sweet and somewhat cake like ( I baked them for 30 minutes). Will cut the time a bit next try. I enjoyed the flavor. I am a dark chocolate fan.

Hi Kathy! Thanks for trying the recipe. πŸ™‚ I’m so glad you loved the flavor and the addition of the dark chocolate sounds great! Cutting the time will definitely make these more fudgy and less cake-like for you! Oven temperatures may vary. πŸ™‚

oh how i wish i hadn’t found this. whipped it up, used a cup of sugar and a half cup of brown sugar and threw in a hershey’s bar and a dark chocolate bar chopped up. then put the last of the chocolate chips and the end of a bag of mini m&m’s on the top. wow. never going to buy a box of mix again. and, the college daughter has the recipe. and the son says he will make them next time…..we are in trouble deep thanks for a really good, easy, yummy, omg good recipe.

Hi Amy! Yay! I’m so happy you all loved it. πŸ™‚ Good call with the M&Ms…sounds amazing! Thanks for making the brownies. πŸ™‚

Wow these look delicious, I’ve been searching for a good brownie recipe because I have my in-laws coming over for the first time this weekend (eeks) but I’m not too great with baking. So I had some questions and it would be great if you could help me out please. First what kind of vanilla am I using? Vanilla extract or something else? Also what kind of cocoa powder and which brand do you recommend? How long do I mix the ingredients before it’s considered to be “over beating”? Thank you so much and loveeee the recipe!

Hi Natasha! You will love these, because they’re SO easy! Here are the answers to your questions:

1. You’ll need vanilla extract.
2. Unsweetened cocoa powder. I always use Hershey!
3. Use a stand mixer.
4. Place all of the ingredients (minus the semi-sweet chocolate chips) into your bowl and mix on a low-medium speed for about a minute. Scrape down the sides and bottom of the bowl (flour can tend to sink to the bottom) and mix again for about 30 seconds. At that point it should be well mixed, but if you still see bits of egg or flour, mix for another 15 seconds or so.
5. The most important tip is to not over bake! Check these after 20 minutes, but they’ve always taken 30 minutes for me. You’ll know when they’re done, because you won’t see any unbaked batter, and a tooth pick with come out *almost* clean. Let them cool completely before slicing and serving!

Also, check back next Friday if you’d like…we’re actually posting a how-to video about these!

I hope that helps, Natasha! You and your in-laws will love them! Good luck…let me know how they turn out! πŸ™‚

Wondering what these would be like to make ahead of time and freeze? I have a birthday party for 60 people and want to have as much done as I can before the day.

Hi Carly! I’ve never tried freezing these, but I think it would work perfectly! Make sure to let the brownies cool completely. I’d then wrap the pan tightly (don’t cut and freeze individually) in saran wrap and tin foil. Then, the day before the party, I’d take them out and let them come back to room temperature. Let me know how it turns out! πŸ™‚

Hi Lea! The brownies wouldn’t be as chocolatey and might be a little drier if you skip the chocolate chips. Thanks for stopping by!

Hi Jennifer, I just got this out of the oven, and they came out PERFECT! Also they smell sooo good too!
Thanks for sharing this recipe, I’ll sure be making these again

I am hoping to make these brownies with my class. (I teach esl in China) and was wondering how many brownies (roughly of course) this recipe makes?
there are usually around 17 (hungry) students in my classes haha.

thank you! xx

Hi Faine! That’s so amazing that you teach ESL in China!! These brownies are pretty dense and rich, so I think you could probably get 18 small brownies out of 1 pan. However, I might suggest making 2 pans…leftovers of these brownies is never a bad thing!

haha thank you so much. i will ask if i can push the budget a bit (it’s for chocolate! who could say no!) thanks again xx

Hi Jennifer, I was planning on making these brownies, but I’m having a hard time finding milk chocolate chips (I live in India), so I was wondering if maybe I could substitute it with dark chocolate chips (as they are the only ones i could find at the shop). And it would be great if you could even suggest the quantity of dark chocolate chips I should use. Thank you so much in advance. And your recipe as well as the video is amazing.

Hi Fatima! Can you find semi-sweet chocolate chips? That’s what I usually use. If not, another reader has successfully made these brownies with 60% dark chocolate chips. Start with a cup and add more if you see fit…I usually use about 1 1/2 cups! I hope that helps! πŸ™‚ I’m so glad you’re enjoying the recipe and video! πŸ™‚

Thank you so much Jennifer..the brownies turned out REALLY GREAT, considering it was my first time making brownies. My family loved it. And the dark chocolate chips provided a more chocolaty flavor to the crust…

Hi Jennifer,
Just read the recipe & printed it, and yes, it sounds wonderful!
Read most of the comments.
I have ‘various’ size 9 x 13 pans!
And of course glass pans cook differently, usually set the oven at 25 degrees less than the recipe calls for.
But I suggest buying an oven thermometer. They are usually inexpensive.
It’s a good investment, and might explain why some folks brownies seemed undercooked.
Also, I loved licking the beaters when Mom baked, when I was a kid. Haven’t let anyone lick the beaters at my house for decades because of the raw eggs in the batter. It was so much fun, and I usually ended up with batter on my face and hands etc.
I too need to use GF flour and will try King Arthur Flour and let you know how it turns out.
Quite often you use less GF flour because it can cause the recipe to be too cakey. Start with 1/2 cup less flour, and add 1/4 cup at a time, slowly, until the batter looks right. Hope this helps.
Yes, It will take a little longer, but worth it.

Hi Nina! Thanks for sharing! Nothing better than licking the beaters. πŸ˜‰ I can’t wait to see how the GF flour works in this recipe. πŸ™‚