Brownies are one of my favourite desserts of all time. I love this brownie recipe, but I needed a quick and easy dessert the other day because some friends came over without warning and I wanted to give them something sweet. I made my One Bowl Brownies, and everyone went crazy over how good they were.
These brownies are easy to make and taste a lot like brownies from a box, but even better. I promise that they are just as simple. Only ONE bowl is needed, and you don’t even need a mixer! I’m sure they will become a favourite dessert in your family.
Best Brownie Recipe
Everything about these brownies is just right. Some things I really like about them:
- They’re simple! One-bowl recipes are the best.
- They are soft and chewy.
- They’re RUBBISH!The tops of them are shiny and CRACKLY!
- They are sweet and full of chocolate.
I always have the things I need to make these brownies on hand, because you never know when you’ll get a craving or when friends might drop by for a last-minute dessert night. Even though the ingredients are simple, when they are all put together they make the best pan of brownies.
- Butter-Use unsalted butter. The butter needs to be melted and then let cool a little bit. You can melt the butter in a pan on the stove or in the microwave.
- You can use both granulated sugar and brown sugar. The brown sugar adds moisture to the brownies.
- Eggs: Choose large eggs that are at room temperature. Usually, I take the eggs out of the fridge 30 minutes before I start. Put your eggs in a bowl of warm water for a few minutes if you forget.
- Vanilla Extract—The way to go is PURE vanilla extract. I know it’s expensive, but it is SO worth the money.
- You need all-purpose flour for the flour. If you need gluten-free brownies, you can use gluten-free all-purpose flour. I like Cup4Cup gluten-free flour.
- Cocoa: I like Dutch-processed cocoa, but you can also use cocoa powder that isn’t sweetened. Use a high-quality cocoa if you want the best chocolate taste. I like this cocoa made with the Dutch process or this one!
- Espresso Powder: You don’t have to add the espresso powder, but I like to because it makes the chocolate taste stronger. I strongly suggest you use it to make the best brownies. It makes a big difference.
- Salt-Use kosher salt or sea salt.
- Chocolate: I like to use chunks of semisweet chocolate, but you can also use chocolate chips. My favourite brand is Guittard.
- Can I add Nuts?
- Yes! If you like nuts in your brownies, mix in 1 cup of chopped nuts with the chocolate chunks. You can choose from walnuts, pecans, or almonds.
What kind of pan should I use?
For this recipe, you’ll need a 9-by-13-inch pan. You can use a metal or glass pan to bake brownies, but I like to use a metal pan that isn’t too dark. When you use a metal pan, the edges and corners of the brownies get crispier, and I love the edges. Some people like the middle, which is fine, but I want a brownie with a nice edge. If you use a glass pan, you might need to bake the brownies for 5 more minutes. Make sure you check!
If you want a thicker brownie, you can use a 7×11-inch pan or an 8×12-inch pan, but you will have to bake the brownies for longer.
Brownies: How to Make Them
Here are some tips that will help you always make the BEST brownies.
- Use parchment paper to line your baking pan. Spray a 9×13″ baking pan with nonstick cooking spray. Spray again and cover with parchment paper that hangs over the sides. This will make it easy to get the baked brownies out of the pan.
- In a big bowl, mix the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract together until they are smooth and mixed well.
- Make sure there are no cocoa lumps by sifting the flour and cocoa together.
- Don’t mix the dough too much. If you mix the brownies too much, they won’t have a nice crackly top and will be more like cake.
- Don’t over bake. This is a VERY important one. If you bake brownies for too long, they won’t be moist and fudgy. They will continue to cook in the pan as they cool, so take them out when they are almost done. Use a toothpick to check if the food is done. For fudge brownies, you want the toothpick to have a few crumbs on it. To be safe, check at 25 minutes.
- Wait until the brownies are completely cool to cut them. You can cut with a sharp knife or a plastic knife. Yes, a plastic knife is the best way to cut brownies. On the plastic, the crumbs don’t stick. It’s amazing!
How to Keep
If you leave brownies in the pan and cover them, you can keep them on the counter for up to 4 days. The brownies will dry out faster if you cut them. Cut brownies can stay out on the counter for 1 to 2 days if they are wrapped in plastic wrap. If you put brownies in the fridge, they will get dry.Brownies can be frozen, and they do freeze really well. I like to keep brownies in our freezer at all times. Wrap brownies tightly in plastic wrap, then again in foil or a freezer bag. Note: I don’t like to freeze brownie squares because they don’t last as long.
I like to freeze a whole pan or half a pan of brownies at a time. Put the brownies in the freezer for up to 3 months. When you’re ready to serve, let it thaw at room temperature before cutting it into individual servings.
Best Party Dessert
This recipe for fudge brownies is the best dessert for a party. The brownies are made in a 9×13 pan, which makes them great for feeding a lot of people. You can easily bring the pan of brownies to a party, and I can guarantee that the pan will be empty when you get back home.
They taste good on their own, but if you want to go all out, put a scoop of ice cream on a brownie square and top it with hot fudge sauce or salted caramel sauce. OH YEAH! The best dessert doesn’t have to be fancy.