Ridiculously Easy One-Bowl Brownies

Happy Friday! Here’s an oldie but goodie from my previous blog. These chewy, melt-in-your-mouth morsels tend to be my go-to brownie recipe: not only are they pretty much the perfect brownie, they’re also so wonderfully easy to whip up.

Try them – you’ll be glad you did.

June 15, 2010

This easy brownie recipe is everything a brownie should be – chewy, dense, melt-in-your mouth chocolatey. One bowl, one sheet of foil, one pan, done.

So yeah, this having a wedding and going on a honeymoon thing is quite the time suck. So is the whole having-a-demanding-job thing. Now that I’m hitched and back from my honeymoon, the fact that I quit my full-time gig the week we got married (unrelated, the feminist in me wants you to know!) – it’s all sinking in. All of the sudden, I’ve got a lot of time on my hands. And I’ve actually got time to ponder the fact that I’ve got a lot of time on my hands. Both novel concepts. We’ll see how I do with this.

Rewind a couple of weeks. Back when time was a scarcity, I managed to eke out 20 minutes and whipped up these Ridiculously Easy Brownies – my favorite brownie recipe for when time is scarce and a homemade treat is in order.

These are everything a brownie should be – chewy, dense, melt-in-your mouth chocolatey.

My guy gives ‘em a coveted One Grunt Up. And, as I keep mentioning, they’re ridiculously easy – one bowl, one sheet of foil, one pan, done.

Here’s the recipe!

Print Recipe

Ridiculously Easy One-Bowl Brownies

This easy brownie recipe is everything a brownie should be - chewy, dense, melt-in-your mouth chocolatey. One bowl, one sheet of foil, one pan, done.

Yield: 24

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes


  • 4 ounces unsweetened chocolate (I like the Ghiradelli 100% Cacao unsweetened chocolate bars)
  • 3/4 cup (1 and 1/2 sticks) unsalted butter
  • 1 3/4 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 cup chopped pecans (raw is fine, but sometimes I like to toast them with a little kosher salt)


  1. Preheat oven to 350 degrees.
  2. Line a 13x9 pan with piece of foil long enough to extend over the ends of the pan, and grease the foil and the rest of the pan.
  3. In a large microwaveable bowl, add the butter and the chocolate (break the chocolate into pieces).
  4. Microwave for about a minute, removing and stirring to judge how much the chocolate has melted, then nuke in 15 second increments after that. It usually takes me about a minute and a half to completely melt the chocolate.<
  5. Stir in the sugar, eggs, and vanilla.
  6. Stir in the flour, and if using, the pecans. Mix well.
  7. Spread the batter into the pan.
  8. Bake for 30 - 35 minutes, until a toothpick inserted in the center comes out crumby.
  9. Let cool, then remove the brownies from the pan with the foil "handles."
  10. Cut into squares, and enjoy!
  11. Store in an air-tight container at room temp.

Adapted from Kraft.com

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6 Responses to “Ridiculously Easy One-Bowl Brownies”

  1. Anna posted on September 28, 2012 at 10:03 pm

    Looks absolutely wonderful!

  2. Rebekah posted on February 27, 2013 at 10:59 am

    I made these, with some minor changes, and they were delicious and definitely easy. I added about a cup of chocolate chips (a mixture of milk and semisweet). If you are not toasting your pecans with salt, you should definitely add a little salt (maybe a half teaspoon). Baked goods NEED SALT or they will have a one-dimensional sweet flavor. A wee bit of salt brings out all the other complex flavors.

  3. Pingback: One-Bowl Brownies Recipe | Fan of Stuff

  4. NKEM posted on September 10, 2013 at 12:51 pm

    Can I make this with cocoa powder instead?

  5. Pingback: 50th Post + Oh-So-Easy Brownies | The Wordy Baker

  6. Linzy posted on January 14, 2015 at 10:49 pm

    These are delicious! I did include a pinch of salt (as my pecans were unsalted), and used 1.5 cups of sugar – they were still plenty sweet. These are not as ‘easy’ as other recipes if you do not have a BIG bowl that is also microwavable. I usually like to use a mixer, but couldn’t, since bowls that I use for mixer isn’t microwavable… Maybe it should really be a two-bowl thing. Melting chocolate chips WITH butter seemed like a pain – chocolate chips were still hard while butter was already all watery… weird consistency as you have to keep microwaving, mixing, microwaving, again and again.

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