One Bowl Brownies aren’t flashy, but they are very good and definitely worth trying — especially if you have some top quality cocoa powder on hand. I happened to have a can of Scharffen Berger natural cocoa powder which I brought back from San Francisco. This recipe put it to good use. The one bowl brownies are rich and kind of chewy – not too fudgy and not too cakey either. Plus they’re sturdy enough to be wrapped individually for bake sales or lunch boxes. I will definitely make these again.
Update: I still make these cocoa brownies. They’re pretty relaxing to put together when stress-baking because everything is just stirred together in one bowl. I use a Pampered Chef Batter Bowl which I purchased from a friend at a PC party. And even though the recipe is called One Bowl Cocoa Brownies, you can make them in a 3 quart saucepan instead.
Here’s a tip you may want to try if you like your sweets a little salty. It’s from Tucker Shaw at America’s Test Kitchen. When making the brownies, grease the bottom of the pan and sprinkle some coarse salt evenly over the greased pan. Skip it if your taste buds aren’t inclined to the sweet & salty, but definitely try it sounds appealing. It really adds something to any batch of brownies.
One Bowl Cocoa Brownies
- 12 T. unsalted butter 1 ½ sticks or 6 oz/170 grams
- 1 2/3 cups granulated sugar (260 grams)
- 3/4 cup unsweetened cocoa powder, natural
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/3 cup all purpose flour (170 grams)
- 12 walnut halves optional
- Preheat oven to 350 degrees F. Grease a 13×9 inch metal pan or line it with parchment or foil. If using foil, spray the foil with cooking spray.
- Melt the butter in a microwave-safe mixing bowl. Whisk in the sugar, then whisk in the cocoa powder, followed by the vanilla extract and eggs. When mixture is smooth, add salt and baking powder and whisk thoroughly, breaking up any lumps in baking powder and taking care that it is thoroughly distributed. Scrape sides of bowl and stir (do not beat) in the flour. Pour into pan and spread to edges. Arrange nuts over top.
- Bake on center rack of oven for 22-25 minutes or until toothpick inserted comes out with moist crumbs. Cool completely and chill before slicing.
- Makes 12 or 16 (depends on how big you cut them)