Easy one-bowl brownies that are made in just one bowl. Whip up a batch of these rich homemade brownies in no time at all.
Easy to make brownies
I am a brownie lover! I don't think I know anyone who really doesn't love homemade brownies. However, I have met many people who don't love making homemade brownies. So many people just buy a boxed mix and call it good.
I've made brownies from a box once or maybe twice. And to tell you the truth, they weren't any easier than homemade! So why bother?
If you haven't made brownies from scratch, you really need to give them a try!
This recipe is a great place to start. It's easy and uses just one bowl and the results are delicious!
This is the brownie recipe that I use when I make my chocolate brownie ice cream!
If you love brownies, you'll also want to check out these raspberry brownies or these fudgy brownies. And if a pan of brownies is too much for just you, check out this small batch of brownies!
Key ingredients
- Unsweetened chocolate - Buy in your baking aisle
- Sugar - granulated sugar
- Butter - I use salted butter
- Eggs
- Coffee - Just use cold, leftover coffee from the morning, or brew up a small amount. You don't taste the coffee in the brownies, but it does make a richer flavor!
- Baking soda - Most brownie recipes don't use any additional leavening. However, just a touch of baking soda really helps prevent these brownies from becoming too dense.
Step by step directions
- Break the chocolate into smaller pieces
- Place butter and chocolate in a large, microwave-safe mixing bowl
- Heat in microwave for one minute. Remove and stir. Place back in microwave for 15-20 seconds until chocolate is fully melted.
- Still butter and chocolate so they are fully combined
- Add sugar and stir
- Mix in eggs, coffee and vanilla
- Fold in flour, baking soda and salt
- Place batter in a 9x13 inch baking dish that is sprayed with a nonstick spray or lined with parchment paper
- Bake in a preheated 350°F oven for 30-35 minutes
- Allow brownies to fully cool before slicing and removing from the pan
Brownie making tips
- The butter melts faster than the chocolate. Once the butter is fully melted, let the chocolate rest in the butter. The warm butter will help melt the chocolate. Place back in the microwave for 15-20 seconds as needed.
- Use a thick rubber spatula or wooden spoon to stir everything together.
- I always add my sugar before adding my eggs. The sugar helps cool down the chocolate mixture. If the mixture is too hot, it will cook the eggs when added. Just make certain it isn't hot, warm is okay.
Frequently asked questions
Brownies are different than other baked goods and you want them still a little moist in the center.
Check the edges of the pan. They should be firm and just beginning to pull away from the pan. The center should be set not jiggly.
You can use a toothpick inserted in the center. If it's really runny, bake for another 5 minutes. If the toothpick comes out with moist crumbs, the brownies are done.
Once brownies are fully cool, store brownies in an airtight container at room temperature for 3-4 days.
More delicious chocolate recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious dessert recipes!
Homemade Brownies
Ingredients
- 1 Cup butter (salted butter)
- 4 oz unsweetened chocolate (cut into chunks)
- 2 cups granulated sugar
- 3 eggs
- ¼ cups coffee (cooled)
- 2 teaspoons vanilla
- 1 ½ cups flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F
- In a large bowl add butter and chopped chocolate.1 Cup butter, 4 oz unsweetened chocolate
- Melt butter in chocolate in microwave. Only heat for one minute at a time stirring each time. This usually only takes two minutes total. Let mixture sit a bit until completely melted and then cooled.
- Add sugar2 cups granulated sugar
- Mix in eggs and coffee and vanilla.3 eggs, ¼ cups coffee, 2 teaspoons vanilla
- Mix in flour, baking soda and salt1 ½ cups flour, ½ teaspoon baking soda, ⅛ teaspoon salt
- Pour into a lightly sprayed 9 x 13 inch baking dish or a baking dish lined with parchment paper.
- Bake for 30-35 minutes.
- Let cool completely before cutting and serving.
Video
Notes
- The butter melts faster than the chocolate. Once the butter is fully melted, let the chocolate rest in the butter. The warm butter will help melt the chocolate.
- Place back in the microwave for 15-20 seconds as needed.
- Use a thick rubber spatula or wooden spoon to stir everything together.
- I always add my sugar before adding my eggs. The sugar helps cool down the chocolate mixture. If the mixture is too hot, it will cook the eggs when added. Just make certain it isn't hot, warm is okay.
- Allow brownies to fully cool before slicing.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Sally says
Great Brownie, they are a combination of cake and chewy brownie with a strong chocolate flavor. You won’t be disappointed
Kathy says
Thanks, Sally! Glad you enjoyed them.
Kathy 🙂
Fred G says
Brownies are one of my favorite desserts
Erin @ Miss Scrambled Egg says
Gah! Kathy, I'm in love. These look so chocolatey and delicious. 🙂 Thank you for sharing. I usually make my brownies from scratch, but I'll have to try this more cakey version.
Rachelle @ Beer Girl Cooks says
Yessss! I LOVE brownies. I bet that coffee is fantastic in there! I totally want to faceplant in that stack!
Kathy says
Go ahead...I won't tell anyone!