I’m going to give it to you straight, these were the best, and easiest brownies I’ve made to date!
And only one bowl required. One bowl recipes are my kind of recipes.
It’s a really great recipe because it uses things I always keep stocked in my pantry, so I can pull up this recipe and whip up a pan of brownies in no time. Perfect for days like today, when we are in a Wisconsin blizzard warning!
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- 1 1/4 cups granulated sugar
- 10 tablespoons unsalted butter (1 1/4 sticks)
- 3/4 cups unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (if desired)
- Preheat oven to 325° Farenheit, and grease an 8×8 pan.
- Combine granulated sugar, butter, cocoa powder and salt in a microwave safe dish. Microwave in 30 second increments, mixing in between, until mixture is warm, and butter is melted.
- Add in eggs, mixing them in one at a time.
- Stir in flour and baking powder.
- Stir in vanilla.
- Stir in chocolate chips if desired.
- Pour into greased pan and bake in oven 35-45 minutes, until sides pull away from edges of pan.
- Let cool completely in pan.
- Cut, enjoy.
Place parchment paper in the bottom of your pan for easier removal of brownies.
For a cleaner cut, refrigerate after cooled for 1-2 hours, then transfer to a cutting board and cut for clean edges.
Kosher salt, especially coarse kosher salt, provides an awesome mix of salty and sweet with these fudgy brownies. Feel free to sub regular salt if needed. But if you have coarse ground kosher salt in your pantry, I definitely recommend going with kosher.
I halved the recipe so it fit nicely in my 8×8 pyrex dish, and threw in some mini chocolate chips.
If you want to make a 9×13 pan of these, just double the recipe!
Click here to find the inspiration for this awesome recipe from Allie at Baking a Moment.
Then thank me later!