These One-Bowl Brownies are so easy to make requiring just 10 minutes and 8 ingredients! They’re perfectly moist, fudge-y, gooey, chocolatey, and delicious!
You guys, these one-bowl brownies are literally the most chocolatey, gooey, thick, perfect brownies you’ll ever taste.
I love this brownie recipe because it’s:
- Foolproof. Just throw your ingredients into a bowl, mix them, pour them into a pan, and bake!
- Rich. I’m a certified choco-holic and these totally satisfy.
- Quick. 10 minutes and one-bowl is all you need.
- DELICIOUS. Warm, fudge-y, thick, dense, ultra-chocolate-y… I mean, what more could you want?
Only EIGHT ingredients for the perfect brownie. Is this heaven? No, it’s Show Me the Yummy. 😉
- Granulated Sugar – sweetens the brownies to balance out the bitterness of cocoa powder.
- All-Purpose Flour – the base for the brownie batter.
- Eggs – helps bind the ingredients when baked so the brownies can hold their shape.
- Salt – cuts the sweetness.
- Canola Oil – adds incredibly moisture to the brownies.
- Vanilla Extract – enhances other flavors and adds warmth.
- Cocoa Powder – because what are brownies without chocolate?
- Chocolate Chips – I love using semi-sweet but milk or dark chocolate chips would work as well.
How to make
10 minutes, one bowl, and you’re good to go. This recipe seriously couldn’t be any easier!
- Mix all ingredients, except chocolate chips, in a large bowl.
- Spread into a greased 9×13 baking dish.
- Sprinkle chocolate chips on top.
- Bake then serve and enjoy!
Why are my brownies cakey?
If your brownies end up too thick and cake-y, you most likely over-baked and/or over-measured the flour. These brownies are incredibly dense (in the best way possible) and while they might not be the fudgiest brownie ever created, they’re definitely not cake-y.
Do you have to use oil?
Using oil in a brownie adds moisture and fudgy-ness. I recommend using canola oil in this recipe, because it’s the most “tasteless” oil. Some people have also used vegetable oil with suggest, but you may get a slight aftertaste, so if your palate is a little more sensitive, I suggest sticking with canola oil.
You could also use butter, but oil adds more moisture to baked goods than butter, so your brownies may have a richer flavor, but they’ll likely be drier.
I don’t recommend another type of oil because it may have too prominent of a flavor.
Obviously I’m OBSESSED with these brownies as they are, but if you’re looking for ways to mix it up, here are some variations/other SMTY brownie recipes to try!
- Add nuts. Add a crunchy twist by mixing in some chopped pecans or walnuts.
- Try other mix-ins. Dark chocolate chips, peanut butter chips, M&Ms, white chocolate chips, and more!
- Make it salted caramel. Try these flourless salted caramel brownies.
- Make them vegan. Try my fudgy vegan banana brownies instead.
- Swirl in some peanut butter. Make it chocolate peanut butter by swirling some peanut butter into the batter before baking.
- Health-ify it. Give my black bean brownies a try instead.
How to store
Store these brownies in an airtight container at room temperature for up to a week or in the freezer for up to 3 months. I don’t recommend storing in the fridge, because they’ll likely dry out.
To enjoy warm, simply microwave until heated through!
One Bowl Brownies
Equipment for this recipe
- 1 3/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 5 large eggs
- 1 cup canola oil or vegetable oil (although some people think it has a stronger flavor)
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips more or less, to taste
- Preheat oven to 350 degrees F and grease a 9x13 inch baking pan with cooking spray.
- Mix all ingredients together except chocolate chips.
- Spread into the prepared pan and sprinkle chocolate chips on top.
- Bake for 20-40 minutes (check after 20) or until a tooth pick is inserted and comes out *almost* clean.
- Let cool completely before cutting and serving.
*Note: Nutrition information is estimated and varies based on products used.
This post was originally published December 1, 2014 and has been updated to provide more detailed content.