Fudgy One-Pot Brownies

This is perhaps the recipe I have tested and tested and tested the most.  After much contemplation and baking, it dawned on me that the surest way to achieve brownie nirvana, the kind of fudgy chocolatiness that wimpy people say is too chocolaty (and then go on to polish off another brownie or two), is best achieved by combining cocoa powder and melted chocolate.

Best Brownie Recipe Ever

So, here’s the thing.  If I had to say which of my recipes were kind of “famous”, these One-Pot Fudgy Brownies would be in the top 5.  People love this recipe.  I have friends and also random people that have written to me who make this on the regular, and who make it for their kids’ birthdays every year because that’s what the kids requested instead of cake.  So cool.

Also, when I am making this for someone else, and my kids smell this baking, they get pissed.  And then I usually capitulate and make another batch.  

Fudgy One-Pot Brownies

Best One-Pot Fudgy Brownies: These homemade brownies are fudgy as anything and SO easy to make – 15 minutes to get them into the oven!

Tweet This

Shortcuts for Easy Homemade Fudgy Brownies

This whole recipe takes less than 15 minutes to get into the oven, which is a fact that you can keep to yourself. All anyone will know is that you made them fudgy brownies from scratch.

 I am also ridiculously pleased to say that this recipe shaves off two more common brownie-making steps. Often a recipe will tell you to chop the chocolate before melting it. Here you just make sure to melt it with the butter over low heat, and the chocolate will dissolve gently into the butter, without scorching.

Also, you can skip the whole double boiler thing if you keep the heat low enough, don’t stray too far, and stir frequently. This saves you washing a chopping board, a knife (or a food processor bowl and blade), and the second double boiler pan. You will want to celebrate this with a brownie.

Fudgy One-Pot Brownies

This is one of the best brownies recipes in the whole world, and the whole thing is made in one pot.

Tweet This

How to Make Brownies Fudgy vs. Cakey

What makes a brownie fudgy vs. cakey is a higher level of fat. More butter and more chocolate. Cakey brownies often have just cocoa powder in them, and also almost always have some sort of leavening usually baking powder or soda. Also lean on the side of very slightly underbaked, which will give you that amazing moist and fudgy texture.

How to Make One Bowl Fudgy Brownies:

Preheat the oven to 350°F. Generously butter a 13 by 9–inch baking pan or spray it with nonstick cooking spray.  Place the butter and chocolate in a medium size saucepan over low heat and let melt together

Melting butter and chocolate for Fudgy One-Pot Brownies

 Stirring frequently until smooth. 

Stir stir in the cocoa powder, sugar, and salt, then blend in the vanilla. 

Mixing in ingredients for Fudgy One-Pot Brownies

Beat in the eggs one at a time, stirring to mix quickly so they don’t have a chance to cook at all before they are blended in. 

Fudgy One-Pot Brownies

Blend in the flour.

Fudgy One-Pot Brownies

Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. 

Fudgy One-Pot Brownies

Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.  Let the brownies cool in the pan on a wire rack. 

How to Cut Brownies

When completely cool, cut them squares. Here’s a great way to cut these brownies — you can’t do this with all brownie recipes, only the dense fudgy kind.  And you have to make sure you really piled or sprayed the pan.

Place a cutting board over the top of the pan.

Fudgy One-Pot Brownies

Flip the cutting board over.  Lift the pan from the brownies and the brownies should come out in one solid block.

Fudgy One-Pot Brownies

Slice the brownies with a sharp knife into 12, 18, or 24 squares, depending on how large you want the brownies to be.

Fudgy One-Pot Brownies

Other Brownie Recipes and Squares!

Like this recipe? Pin it to your favorite board on Pinterest.

Pin This

Best One-Pot Fudgy Brownies

The kind of fudgy chocolatiness that wimpy people say is too chocolaty – silly little rabbits.
Yield: 24 people
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 cup (2 sticks) unsalted butter plus butter for greasing the baking pan (optional)
  • Nonstick cooking spray optional
  • 3 ounces unsweetened chocolate
  • ½ cup unsweetened Dutch-processed cocoa powder
  • 2 ½ cups granulated sugar
  • ½ teaspoon kosher or coarse salt
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 1 ½ cups all-purpose flour

Directions

  • Preheat the oven to 350°F. Generously butter a 13 by 9–inch baking pan or spray it with nonstick cooking spray.
  • Place the butter and chocolate in a medium size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don’t have a chance to cook at all before they are blended in. Blend in the flour.
  • Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.
  • Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares.

Nutrition Information

Calories: 208kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 59mg | Potassium: 75mg | Fiber: 1g | Sugar: 21g | Vitamin A: 266IU | Calcium: 12mg | Iron: 1mg

Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved

Comments

  1. Haven’t tried these yet, but I wanted to chime in on melting the chocolate. You should not have to keep the pot on low heat if you chop the chocolate into small pieces and add it to the butter while it is still hot. Simply remove the pot from the burner, add the chocolate and come back in 2 minutes. I’ve used this method for as long as I can remember and it has never failed.

  2. I just made this recipe this weekend. The first time it came out perfect. My second time the batter looked greasy as i finished mixing everything and when it was done baking there was butter bubbling on top but the brownie was somewhat burned. What am I doing wrong? It seems like the butter was separating from the batter.

    1. Cindy, it’s hard to tell. Were you using the same ingredients both times? Is it possible the chocolate was past its prime? And if the oven was running hotter, that could have also been the issue.

Rate & Comment

Recipe Rating




Your email address will not be published.