Quick One-bowl Brownies
These Best Ever Chewy Brownies are a quick, one-bowl dessert with a rich chocolate flavor and the perfect chewy texture, ready in under an hour. A simple yet indulgent treat that’s easy to prepare and perfect for everyday baking.
Equipment
- 1 8x8-inch Light-Colored Metal Baking Pan
- 1 Microwave-Safe Mixing Bowl
- 1 Whisk
- 1 Rubber or Silicone Spatula
- 1 Parchment Paper or Aluminum Foil
Ingredients
- 5 tablespoons 71 g unsalted butter
- 1 ¼ cups 249 g granulated sugar
- 2 large eggs cold
- 1 large egg yolk cold
- 1 teaspoon pure vanilla extract
- ⅓ cup 74 g vegetable oil
- ¾ cup 75 g unsweetened cocoa powder (Dutch-processed recommended)
- ½ cup 63 g all-purpose flour, measured accurately
- 1 tablespoon cornstarch
- ¼ teaspoon fine sea salt
- ¾ cup 128 g semi-sweet chocolate chips
Instructions
- Prepare Your Pan and Oven: Preheat the oven to 325°F (165°C). Line an 8x8-inch square metal baking pan with parchment paper or foil, ensuring there’s some overhang for easy brownie removal. Lightly coat with nonstick spray to prevent sticking.
- Melt Butter and Sugar: In a microwave-safe mixing bowl, combine butter and sugar. Heat for about 1 minute, or until the butter is completely melted. Stir until the sugar begins to dissolve, creating a glossy mixture.
- Whisk in Eggs and Flavorings: Add the eggs and the extra yolk to the butter-sugar mixture. Whisk vigorously for 1 full minute, incorporating air for a crackly brownie top. Mix in the vanilla extract until well combined.
- Incorporate Oil and Cocoa: Pour in the vegetable oil, followed by the cocoa powder. Stir until a rich, dark chocolate mixture forms, ensuring no dry cocoa lumps remain.
- Add Dry Ingredients: Using a rubber spatula, gently fold in the flour, cornstarch, and salt. Mix only until the batter is combined; avoid overmixing to keep the brownies soft and chewy.
- Stir in Chocolate Chips: Fold the chocolate chips evenly throughout the batter, adding pockets of melted chocolate in every bite.
- Bake to Perfection: Spread the batter evenly into your prepared pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Avoid overbaking, as this can dry out the brownies.
- Cool and Slice: Allow brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into 9 large or 16 smaller pieces. Enjoy warm for gooey brownies, at room temperature for chewy texture, or chilled for a fudgier bite.
Notes
- Pan Choice Matters: A light-colored metal pan gives even heat distribution and prevents hard edges. Glass or ceramic pans may require extra time and can alter texture.
- Cocoa Powder: Dutch-processed cocoa yields a deeper, richer flavor, but natural cocoa can be swapped in with equal measurement.
- Storage: Store in an airtight container at room temperature for up to 3 days. Refrigerating creates a firmer, fudgier brownie, while warming briefly in the microwave brings back a gooey texture.
- Doubling the Recipe: For larger batches, double the ingredients and bake in a 9x13-inch pan, adding a few extra minutes to the baking time.
- Optional Add-Ins: Try adding chopped nuts, a sprinkle of flaky sea salt, or swirling in peanut butter for variations.