Dense and chocolatey with chewy edges and melt-in-your-mouth good – that’s this easy one-bowl brownie recipe.

The Story Behind the Recipe

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!

5 from 1 vote

Easy One-Bowl Brownies

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Author: Karen
Yield: 24 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.
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Ingredients

  • 4 ounces unsweetened chocolate (I like the Ghiradelli 60% or 100% cacao unsweetened chocolate bars; broken into smaller pieces)
  • 3/4 cup unsalted butter (1.5 sticks)
  • 1 3/4 cups sugar (400 g)
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour (130 g)
  • 1 teaspoon fine-grain sea salt

Optional add-ins

  • 1 cup chopped pecans (optional; raw or toasted are both good)
  • 1 cup chocolate chips (I use semisweet)

Instructions

  • Preheat oven to 350 degrees Fahrenheit (175° C).
  • Line a 9×13 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. I have also used parchment paper which is great for its non-stick properties.
  • In a large microwaveable bowl, add the butter and the chocolate (break the chocolate into pieces).
  • Microwave for about a minute at half power, removing and stirring to judge how much the chocolate has melted, then continue in 15 second increments after that. It usually takes me about a minute and a half to completely melt the chocolate.
  • Stir in the sugar. Give the mixture a quick poke to make sure it's room temp; if not, let it cool for a few minutes, then whisk in the eggs, vanilla, and salt.
  • Stir in the flour, and if using, the pecans and/or chocolate chips. Mix well.
  • Spread the batter into the pan.
  • Bake for 30 – 40 minutes, until shiny on top, slightly lifted away from the sides of the pan, and a toothpick inserted in the center comes out crumby, not wet.
  • Let cool for 20-30 minutes, then remove the brownies from the pan with the foil or parchment "handles."
  • Cut into squares, and enjoy!
  • Store in an air-tight container at room temp.

Notes

10/17/2026 recipe revisions: Moved pecans to optional area and added chocolate chips. Added weights for sugar and flour. Added a teaspoon of salt to help offset the sweetness. 

Nutrition Facts

Serving: 1brownie, Calories: 227kcal, Carbohydrates: 25g, Protein: 2g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 107mg, Potassium: 95mg, Fiber: 1g, Sugar: 19g, Vitamin A: 210IU, Vitamin C: 0.05mg, Calcium: 19mg, Iron: 1mg

Originally published June 15, 2010.

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