Kristin Maxwell
Last updated on
Six Ingredient, One Bowl Brownies
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These one bowl brownies couldn’t be easier to make. With just 6 ingredients they come together quickly and with just one bowl and a spoon – there’s hardly any clean up!
It’s no secret that I have an affinity for brownies. Rich and fudgy or thick and cakey, it makes no difference to me! These brownies though, are so fudgy and rich and chocolately, they are definitely a favorite recipe.
I love that I can mix everything together in one bowl, and that I don’t even need a mixer. In fact, for fudgier brownies, you definitely want to use a wooden spoon to mix as over-mixing can result in a more cake-like brownie.
These one bowl brownies also lend themselves to additions – for an extra chocolately brownie, fold in a half cup chocolate chips. Or add some crunch by adding in a half cup of walnuts, pecans, or even crushed up pretzels. Line the pan with graham crackers and fold in some mini marshmallows for S’Mores brownies! The possibilities are endless!
Now if you’ll excuse me, I need to go make another batch…
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6-Ingredient, 1 Bowl Brownies
These one bowl brownies couldn’t be easier to make. With just 6 ingredients they come together quickly and with just one bowl and a spoon – there’s hardly any clean up!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup salted butter 1 stick
- 1 cup granulated sugar
- 2 large egg
- 1 large egg yolk
- 1 cup all-purpose flour
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F.
- Place butter and chocolate chip in a medium size, microwaveable mixing bowl. Microwave on high for 30 seconds. Stir, and continue microwaving and stirring in 30 second intervals until chocolate is melted.
- Beat in sugar, then vanilla and eggs, until well combined.
- Stir in flour until just combined.
- Pour into a well greased 8"x8" pan. Bake in the preheated oven for about 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely before cutting.
Notes
I like to line my pan with enough overhang to remove the entire baked and cooled pan of brownies. This makes it much easier to slice.
Nutrition
Calories: 423kcalCarbohydrates: 49gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 91mgSodium: 101mgPotassium: 206mgFiber: 3gSugar: 33gVitamin A: 417IUCalcium: 33mgIron: 3mg
For more chocolate desserts, try these:
I have tried over 43 different fudgy brownie recipes and slaved hard to get the consistent brownie I could rely on coming out perfect every time. But alas, it alluded me over and over till I tried yours. I didn’t have the extra egg yolk your recipe called for so I substituted it with 1.5 tbl. oil and it worked and came out super yummy. I am sharing your recipe with a side not for those who might not have the extra egg yolk like I did. Blessings to you !
Absolutely love the feedback Leissa! Thank you so much for stopping by.
Made today and have one word for them, AMAZING!
If u haven’t tried them u must. You won’t be disappointed!
That’s great to hear Dora!
These were so good I stopped being sad that the Falcons lost yesterday. Thanks! My new go-to brownie recipe. So simple, so scrumptious.
Hahaha Tami!! Glad they helped ease your pain a little! 😉
Made these yesterday and they are gone today! Delicious! I added a half cup of chocolate chips to the batter and everybody appreciated it. Next time I want to try a dark chocolate instead of the semi-sweet, then milk chocolate after that. Thanks for a great recipe.
Oh that sounds even more amazing! Thanks for sharing the tip.
Your brownies look so fudgy — nice photo’s! My guys will love them!