Best One-Pot Fudgy Brownies

5 from 1 vote

The kind of fudgy chocolatiness that wimpy people say is too chocolaty – silly little rabbits.

Prep Time15 mins

Cook Time25 mins

Cooling Time30 mins

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American

Keyword: easy brownie recipe, furdgy brownies from scratch, one bowl brownies

Servings: people

Calories: 208kcal

Author: Katie Workman

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

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.