Print Recipe - One Bowl Brownies

Ingredients

0.5 cup Unsalted butter, melted
0.5 cup Unsweetened cocoa powder
1 cup Granulated sugar
2 Large eggs, room temperature
1 Teaspoon vanilla extract
0.5 cup All-purpose flour
0.25 teaspoon Fine sea salt
0.5 cup Semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (175°C). Grease an 8-inch square pan and line with parchment paper, leaving an overhang on the sides for easy lifting later.
Melt the butter completely in a large microwave-safe bowl. Add cocoa powder and whisk until smooth and no lumps remain.
Pour the granulated sugar into the warm butter and cocoa mixture. Whisk vigorously until the mixture is uniform and grainy.
Add the room temperature eggs one at a time, mixing well. Stir in the vanilla extract and beat until the batter lightens slightly in color.
Add the flour and salt. Fold gently with a spatula, scraping the sides of the bowl, just until the flour streaks disappear.
Add the chocolate chips and fold them in gently with a few quick strokes to distribute them evenly without overmixing.
Spread the batter evenly into the pan. Bake for 20 to 22 minutes at 350°F (175°C), or until the edges are firm but the center still has a slight wiggle.
Cool completely in the pan on a wire rack. Lift out using the parchment paper overhang before slicing.

Notes

For clean, sharp edges, let the brownies cool completely, then chill them in the refrigerator for about 30 minutes before cutting. Use a large sharp knife dipped in hot water and wiped dry, and clean the blade between each slice. To make the brownies cakey instead of fudgy, add 1/4 teaspoon of baking powder and increase the flour to 3/4 cup.

Nutrition