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Easy Fudgy One-Bowl Brownies

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A simple, quick, and forgiving one-bowl brownie recipe that delivers a classic fudgy texture without the need for a mixer. Perfect for any occasion and made with pantry staples.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup (90g) all-purpose flour, sifted
  • ½ cup (50g) unsweetened cocoa powder (preferably Dutch-processed)
  • ¼ teaspoon salt
  • ½ cup (90g) chocolate chips or chunks (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
  2. Melt the butter in the microwave or on the stovetop and let it cool slightly.
  3. In a mixing bowl, stir together the granulated sugar and warm melted butter until well blended and glossy.
  4. Add eggs one at a time, stirring well after each, then mix in the vanilla extract until smooth.
  5. Sift together the flour, cocoa powder, and salt.
  6. Gently fold the dry ingredients into the wet batter just until no streaks remain; do not overmix.
  7. Fold in chocolate chips or chunks if using.
  8. Pour the batter into the prepared pan and spread evenly.
  9. Bake for 20-25 minutes until edges are set and slightly pulling away but the center is still soft.
  10. Cool completely on a wire rack for at least 30 minutes before slicing.

Notes

Do not overmix the batter to keep brownies fudgy. Use room temperature eggs for best results. Start checking brownies at 18 minutes to avoid overbaking. Let brownies cool completely before slicing. Optional: sprinkle flaky sea salt on top after baking for enhanced flavor. For dairy-free, substitute butter with coconut oil and eggs with flax eggs. Variations include adding nuts, spices, or fresh raspberries.

Nutrition

Keywords: brownies, fudgy brownies, one-bowl brownies, easy brownies, no mixer brownies, chocolate dessert, quick brownies

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