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Overhead view of fudgy chocolate brownies with shiny crackly tops in a baking tray, with one brownie lifted to reveal a gooey center and chocolate chips, served beside a glass of milk on a rustic wooden table.
Jana Rae

Fudgy One-Bowl Brownies

These fudgy one-bowl brownies have a shiny, crackly top and an insanely gooey center. Only one bowl and 30 minutes. No mixer needed!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 9 brownies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ tsp salt
  • ¼ tsp espresso powder optional
  • ½ cup chocolate chips optional

Method
 

  1. Preheat oven to 350°F. Line an 8×8 pan with parchment paper.
  2. Melt butter in a microwave-safe bowl. Let cool slightly.
  3. Whisk in sugar until combined. Add eggs one at a time, whisking well. Add vanilla.
  4. Sift in cocoa, flour, salt, and espresso powder. Fold until just combined.
  5. Fold in chocolate chips if using.
  6. Pour batter into pan and spread evenly.
  7. Bake 20–25 minutes until a toothpick comes out with moist crumbs.
  8. Cool completely before slicing.

Notes

  • Don't overmix: Once you add the flour, mix until just combined. Overmixing develops gluten and leads to cakey brownies.
  • Weigh your flour: For the most accurate results, use a kitchen scale. One cup of all-purpose flour = 120 grams.
  • Cool completely: For clean, sharp slices, let the brownies cool completely in the pan, then refrigerate for 30 minutes before cutting.
  • Use a plastic knife to cut: A plastic knife (or a knife run under hot water and wiped dry) makes cleaner cuts through fudgy brownies.