Fudgy One-Bowl Brownies
Fudgy One-Bowl Brownies made with real melted chocolate for rich, dense, fudgy squares. An easy, classic from-scratch brownie recipe.
Ingredients
- 4 oz 4 squares unsweetened baking chocolate
- ¾ cup 1 1/2 sticks butter
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup chopped nuts optional
Instructions
- Heat the oven to 350°F. Line a 13x9-inch pan with foil, leaving some overhang for easy lifting.
- Place the chocolate and butter in a large microwave-safe bowl. Microwave on high for about 2 minutes, until the butter is melted. Stir until the chocolate is completely melted and smooth.
- Stir the sugar into the chocolate mixture until well blended.
- Beat in the eggs, one at a time, along with the vanilla, until smooth and glossy.
- Add the flour and nuts, and stir just until no traces of flour remain. Do not overmix.
- Spread the batter evenly into the prepared pan.
- Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few fudgy crumbs. Do not overbake.
- Cool completely in the pan, then lift out using the foil and cut into squares.
Notes
Don't overbake: Start checking around 25 minutes. Pull the brownies when the toothpick shows moist, fudgy crumbs. It's better to slightly underbake than to overbake.
Glass pans: If using a glass baking dish, lower the oven to 325°F.
Clean cuts: Cool completely and wipe the knife between cuts for neat squares.
Variations: For cake-like brownies, add 1/2 cup milk with the eggs and increase flour to 1 1/2 cups. For thick brownies, bake in a 9-inch square pan for about 50 minutes. For chocolate chip brownies, stir in 1 cup chocolate chips with the nuts. For rocky road, top with marshmallows, chips, and nuts near the end of baking.
Storage: Store in a tightly covered container at room temperature for 3 to 4 days, or freeze for up to 2 months.