Indulge in a one bowl creation that brings a luscious brownie experience. A decadent blend of melted butter, sugar, eggs, cocoa, and flour forms a fudgy base. Optional walnuts add crunch while vanilla brightens the rich flavors. Baked to perfection, this dessert delights with gooey centers and charming crackly tops.

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I’m really excited to share my One Bowl Brownies recipe. I’ve found that making these brownies in just one bowl not only saves time, but helps keep the process simple and fun.

I use 1/2 cup unsalted butter melted along with 1 cup granulated sugar which gives the brownies a rich flavor profile. Adding in 2 large eggs and 1 teaspoon vanilla extract helps bind everything together, while 1/3 cup unsweetened cocoa powder delivers that deep chocolate taste we all love.

I then blend in 1/2 cup all-purpose flour and a pinch of 1/4 teaspoon salt which gives structure to these fudgy treats. I sometimes toss in 1/2 cup chopped walnuts for a crunchy twist, though they’re totally optional.

This recipe is a great mix of fudgy and chewy textures and contains a balanced amount of energy and nutritional value. It truly is one of the best brownie recipes I’ve ever made.

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, it’s super easy to make and only needs one bowl which means I don’t have to clean a ton of dishes later. Second, I love how the brownies come out fudgy and gooey in the middle with a crackly top that gives them extra character. Third, I really like that I can toss in some walnuts if I’m in the mood for a bit of crunch, but even without them it’s still amazing. And lastly, using fresh ingredients all from scratch just makes the whole thing feel way more homemade than any box mix ever could.

Ingredients

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Unsalted butter adds a creamy richness and moist texture to the mix.
Sugar makes the brownies sweet and helps balance the bitter cocoa flavor.
Eggs offer protein and helps hold everything together for a fudgy bite.
Vanilla extract brings a warm, sweet aroma that deepens every flavor note.
Cocoa powder gives a rich, intense chocolate taste and a dark appealing color.
All-purpose flour creates structure so the brownies dont crumble and stay soft.
Salt enhances all flavors, making each ingredient pop in every bite.
Walnuts add a crunchy texture with healthy fats if you like a nutty twist.

Ingredient Quantities

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

How to Make this

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1. Preheat your oven to 350°F and grease an 8×8 inch pan or line it with parchment paper

2. In a big bowl, mix the 1/2 cup melted butter and 1 cup granulated sugar together until they blend well

3. Crack in the 2 eggs and add 1 teaspoon vanilla extract, then stir until the mixture looks smooth

4. Sprinkle in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, and 1/4 teaspoon salt; stir just until combined so you don’t overmix

5. If you’re using 1/2 cup chopped walnuts, fold them in gently at this point

6. Pour the batter into your prepared pan and smooth out the top so it bakes evenly

7. Bake for about 20 to 25 minutes, keeping an eye on it so the edges set and the tops get crackly while the center stays fudgy

8. Let the brownies cool completely in the pan before cutting them into squares and enjoying your delicious one bowl brownies!

Equipment Needed

1. Oven – Make sure its preheated to 350°F for the brownies
2. 8×8 inch baking pan or any similar sized pan, plus parchment paper or grease
3. A large mixing bowl to blend the butter, sugar, eggs, and vanilla
4. Measuring cups and spoons to get the right amounts of butter, sugar, cocoa powder, flour, and salt
5. A mixing utensil (either a whisk or a spoon) to stir everything together
6. A spatula to gently fold in the walnuts and smooth out the batter in the pan
7. A cooling rack or a safe, flat counter space for letting the brownies cool completely before cutting them into squares

FAQ

How long do these brownies last? The brownies keep well for about 3 days in an airtight container at room temperature. If you need them to last longer, fridge is a good choice but they might lose a tiny bit of their fudgy charm.

Can I use different nuts instead of walnuts? Yup, you can use other nuts like pecans or almonds if thats what you have. Theyll work just fine and sometimes add a nice twist in flavor.

How do I make them more fudgy? If you want extra fudgy brownies, try reducing the baking time by a couple of minutes. Just keep a close eye on them so they dont end up undercooked in the center.

Is it possible to make a gluten free version? Sure thing. You can swap the all-purpose flour for a 1 to 1 gluten free blend. The texture might change a little, but its totally worth a try.

Why do my brownies sometimes turn out too cake-like? Thats usually because of over mixing or adding too much flour. Make sure you only mix as much as needed so you keep that rich, fudgy texture.

One Bowl Brownies Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use an equal amount of melted coconut oil or margarine
You can swap the granulated sugar with light brown sugar; it’ll add a deeper flavor but might make the brownies a little moister
For the eggs, try using a flax egg (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg) if you’re out or need an egg-free option
If you are out of vanilla extract you can use a bit of almond extract instead, but use a little less since its flavor is much stronger
Instead of walnuts, feel free to use chopped pecans or even a handful of chocolate chips if you prefer

Pro Tips

1. Make sure your eggs and butter are at room temperture – it really helps the batter come together better and creates a more fudgy texture.
2. When you’re prep’ing your pan, don’t skip the parchment paper – it makes it way easier to get the brownies out when they’re done.
3. Be careful not to overmix the batter once you add the dry ingrediants; mix just until you see no streaks, or your brownies could turn out tough.
4. If you’re using walnuts, try lightly toasting them first; it brings out their flavor but watch ’em close so they don’t burn.