This is the easiest one bowl cocoa brownies you will find. They are dense, fudgy, rich, and gooey. This homemade brownie recipe will be your new go to!
I know, I know……why does the internet need another brownie recipe??? Well, not everyone has found their go-to recipe yet and I’m telling you, if you are looking for an easy recipe this one is for you.
I have a similar Homemade Chewy Brownie recipe…..they use 3 different kinds of chocolate, they are made in a 9×9 pan and are thicker. But I wanted to create a homemade brownie recipe that was super easy and could be made in one bowl.
Reasons you will love these rich homemade brownies:
- They are made in one bowl!! No need to dirty a bunch of dishes!
- Makes a 9×13 pan which is perfect for sharing.
- They are rich and chocolaty and perfect for satisfying any sweet tooth.
- They pair great with a cold glass of milk or a scoop of ice cream for an extra easy dessert.
ALL PURPOSE FLOUR: If you need gluten free use a Cup4Cup gluten free flour blend for best results.
COCOA POWDER: You can use either natural or dutch processed cocoa powder in this recipe. There aren’t any chemical leaveners in this recipe so either can be used.
SUGARS: I am using both brown and white sugar. I like to use brown sugar because it helps keep the brownies moist and dense.
EGGS: Surprisingly eggs are a very important ingredient in brownies. They are what bind and hold everything together.
BUTTER: Provides flavor and when hot butter is mixed with the sugar that makes for a shiny crust.
CHOPPED CHOCOLATE: Because there is never enough chocolate! You can also use chocolate chips.
VANILLA AND SALT: Adds flavor to the brownies so don’t skip the salt!
How-To Make One Bowl Cocoa Brownies:
In a large bowl melt the butter in a microwave until nice and hot. I found this to be important! The hot butter helps melt some of the sugar and this helps give a nice papery crust.
Stir in all the remaining ingredients just until barely combined! This is also very important! Don’t overmix the brownie batter. If there are a few small pockets of dry that is OK!
Pour into a prepared 9×13 baking pan and bake for 25-30 minutes or until the brownies are just set. Overbaking is often a problem with dry crumbly brownies. If you want fudgy brownies the center will be slightly gooey when you pull them from the oven. It will continue to cook and set up as the brownies cool.
STORAGE AND TIPS:
It is best to store your brownies uncut if you are making them several days in advance as cut brownies can dry out faster. Uncut brownies can be stored well covered at room temperature for up to 4 days. Cut brownies up to 2 days.
FREEZER FRIENDLY: Brownies are perfect for freezing. Cool the brownies completely and wrap tightly in plastic wrap then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Looking for some more AWESOME recipes?
- Devil’s Food Cake
- Monster Cookies
- Chewy Rice Krispie Treats
- Chicken Bacon Ranch Pizza
- Easy Taco Soup
One Bowl Cocoa Brownies
- 1¼ cup (255g) butter
- 1 cup (205g) packed brown sugar
- 1 cup (215g) sugar
- 4 large eggs
- 1 tablespoon vanilla
- 1½ cups (205g) all purpose flour
- 1 cup (85g) cocoa powder
- 1 teaspoon salt
- 4 ounces (113g) chopped chocolate, optional
- Preheat the oven to 350°F. Grease OR line a 9×13 baking pan with parchment paper; set aside.
- In a large bowl melt the butter until hot. Add the brown sugar and regular sugar and whisk vigorously until well combined. Stir in the remaining ingredients until barely combined. If there are a few dry spots that is perfect. DON'T OVERMIX!
- Pour into prepared pan and bake for 25-30 minutes or until the middle is just set. It will continue to cook as it cools. Cool completely before cutting into bars.
- FREEZER FRIENDLY: Cool the brownies completely and wrap tightly in plastic wrap then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Cocoa Powder: You can use either natural or dutch-process cocoa powder.