One-Bowl Chewy Brownies

How to Make One-Bowl Chewy Brownies

1. 1

   Step 1: Prep and melt butter

   Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang for easy removal, and lightly grease the parchment. In a medium heatproof bowl, melt the butter (microwave in 20-second bursts or melt gently on the stovetop), then whisk in the granulated sugar, brown sugar, cocoa powder, and espresso powder until evenly combined and smooth.

   For this step

   • 1/2 cupUnsalted butter
   • 1 cupGranulated sugar
   • 1/2 cupLight brown sugar, packed
   • 3/4 cupUnsweetened cocoa powder
   • 1 tspInstant espresso powder (optional, intensifies chocolate)
   
2. 2

   Step 2: Add eggs and vanilla

   Add the eggs and vanilla extract to the chocolate-sugar mixture and whisk vigorously until the batter is glossy and slightly thickened. This step aerates the batter a bit, giving the finished brownies their chewy texture—no electric mixer required.

   For this step

   • 2 largeLarge eggs
   • 1 tspVanilla extract
   
3. 3

   Step 3: Fold in dry ingredients

   Sprinkle the all-purpose flour and sea salt over the batter and fold gently with a spatula until just combined; a few streaks of flour are fine. Avoid overmixing to keep the brownies dense and fudgy.

   For this step

   • 3/4 cupAll-purpose flour
   • 1/2 tspFine sea salt
   
4. 4

   Step 4: Stir in chocolate chips and transfer

   Fold in about three-quarters of the chocolate chips, reserving the rest to scatter on top. Scrape the batter into the prepared pan and smooth the top, then sprinkle the remaining chips over the surface for an attractive finish.

   For this step

   • 3/4 cupSemi-sweet chocolate chips
   
5. 5

   Step 5: Bake until set

   Bake in the preheated oven for 20–25 minutes, rotating halfway through, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Baking times vary by oven; err on the side of slightly underbaked for the chewiest result.
   
6. 6

   Step 6: Cool and serve

   Let the brownies cool in the pan on a wire rack for at least 15 minutes to set, then use the parchment overhang to lift them out and transfer to a cutting board. Slice into 8 squares and serve warm or at room temperature; store leftovers covered at room temperature for 2 days or refrigerated for up to 5 days.
   

1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang for easy removal, and lightly grease the parchment. In a medium heatproof bowl, melt the butter (microwave in 20-second bursts or melt gently on the stovetop), then whisk in the granulated sugar, brown sugar, cocoa powder, and espresso powder until evenly combined and smooth.
2. Add the eggs and vanilla extract to the chocolate-sugar mixture and whisk vigorously until the batter is glossy and slightly thickened. This step aerates the batter a bit, giving the finished brownies their chewy texture—no electric mixer required.
3. Sprinkle the all-purpose flour and sea salt over the batter and fold gently with a spatula until just combined; a few streaks of flour are fine. Avoid overmixing to keep the brownies dense and fudgy.
4. Fold in about three-quarters of the chocolate chips, reserving the rest to scatter on top. Scrape the batter into the prepared pan and smooth the top, then sprinkle the remaining chips over the surface for an attractive finish.
5. Bake in the preheated oven for 20–25 minutes, rotating halfway through, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Baking times vary by oven; err on the side of slightly underbaked for the chewiest result.
6. Let the brownies cool in the pan on a wire rack for at least 15 minutes to set, then use the parchment overhang to lift them out and transfer to a cutting board. Slice into 8 squares and serve warm or at room temperature; store leftovers covered at room temperature for 2 days or refrigerated for up to 5 days.