Easy one-bowl brownies made in a single mixing bowl. These rich homemade brownies come together quickly and deliver deep chocolate flavor without the fuss.
Easy to make brownies
If you love brownies, you know there’s something special about a homemade batch. Many people skip from craving to the boxed mix, but making brownies from scratch is simple and rewarding. This recipe is especially approachable: one bowl, minimal steps, and reliably delicious results.
Compared to boxed mixes, these brownies are just as easy — sometimes easier — and you control the ingredients and flavor. The recipe below is the one I use when I make chocolate brownie ice cream, and it’s a fantastic base if you want to customize with mix-ins or variations.
Key ingredients
- Unsweetened chocolate – use baking-quality unsweetened chocolate and chop it into pieces for easy melting.
- Sugar – granulated sugar provides sweetness and helps set the texture.
- Butter – salted or unsalted works; salted adds a subtle seasoning.
- Eggs – bind and add moisture and richness.
- Coffee – a small amount of cooled brewed coffee enhances the chocolate flavor without tasting like coffee.
- Baking soda – a tiny bit keeps the brownies from becoming too dense and gives a better crumb.
Step by step directions
- Break the unsweetened chocolate into small pieces so it melts evenly.
- Combine the butter and chopped chocolate in a large microwave-safe mixing bowl.
- Melt in the microwave in one-minute intervals, stirring between each. Finish with 15–20 second bursts until the chocolate is fully melted. Let the mixture rest so the chocolate finishes melting in the warm butter.
- Stir in the sugar until evenly incorporated; the sugar helps cool the mixture slightly before you add eggs.
- Mix in the eggs, cooled coffee, and vanilla, stirring until smooth and glossy.
- Gently fold in the flour, baking soda, and salt until just combined. Do not overmix — a few streaks of flour are better than overworked batter.
- Pour the batter into a prepared 9 x 13-inch baking dish lined with parchment or sprayed with nonstick spray.
- Bake in a preheated 350°F (175°C) oven for 30–35 minutes. The edges should be set and beginning to pull away from the pan; the center should be firm but still slightly moist.
- Allow the brownies to cool completely in the pan before slicing to ensure clean cuts and the best texture.
Brownie making tips
- The butter will melt faster than the chocolate. Once the butter is liquid, let the chocolate sit in the warm butter so it slowly melts; reheat in short bursts if needed.
- Use a thick rubber spatula or a wooden spoon to stir; they make folding and scraping easy.
- Add the sugar before the eggs. This lowers the temperature of the chocolate mixture so the eggs won’t scramble when added. Warm (not hot) is fine, but avoid adding eggs to a hot mixture.
- Do not overbake. Brownies are best when they’re slightly moist in the center. If a toothpick comes out with a few moist crumbs, they are done.
Frequently asked questions
Brownies should remain a little moist in the center. The edges will be firm and may pull away slightly from the pan. The center should be set, not jiggly. A toothpick inserted in the center that comes out with moist crumbs (not wet batter) indicates doneness. If it’s still very runny, give them another 5 minutes.
Once the brownies are completely cool, store them in an airtight container at room temperature for 3–4 days. For longer storage, wrap tightly and refrigerate or freeze portions.
More delicious chocolate recipes
- Oreo Cupcakes
- Flourless Chocolate Cake
- Chocolate Walnut Tart
- Hot Fudge Sauce
- Chocolate Cream Pie
- Chocolate Bundt Cake
If you make this recipe, I’d love to hear about it! Leave a comment and share a photo — tag @beyondthechickencoop on Instagram.
Check out my dessert recipes for more ideas and inspiration.
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Rhubarb Cobbler
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Homemade Vanilla Ice Cream
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Cheesecake Brownies
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Triple Berry Cobbler
Homemade Brownie Recipe
Kathy Berget
Pin Recipe
Equipment
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Measuring Cups
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Measuring Spoons
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9 x 13″ Baking Dish
Ingredients
- 1 Cup butter (salted butter)
- 4 oz unsweetened chocolate (cut into chunks)
- 2 cups granulated sugar
- 3 eggs
- ¼ cup coffee (cooled)
- 2 teaspoons vanilla
- 1 ½ cups flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
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Preheat oven to 350°F.
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In a large bowl, add the butter and chopped chocolate.
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Melt the butter and chocolate in the microwave, heating for one minute at a time and stirring between each. Usually two minutes total is enough. Let the mixture sit until completely melted and cooled slightly.
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Add the sugar and stir to combine.
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Mix in the eggs, coffee, and vanilla until smooth.
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Stir in the flour, baking soda, and salt until just combined.
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Pour the batter into a lightly sprayed or parchment-lined 9 x 13 inch baking dish.
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Bake for 30–35 minutes. Let cool completely before cutting and serving.
Notes
- The butter melts faster than the chocolate; let the warm butter help melt the chocolate and reheat briefly if needed.
- Use a sturdy rubber spatula or wooden spoon to fold ingredients together.
- Add sugar before the eggs to cool the chocolate mixture so the eggs don’t cook when added. Warm is fine; avoid adding eggs to a hot mixture.
- Allow the brownies to cool completely before slicing for the best texture and clean cuts.
Nutritional Disclaimer:
Nutritional information is an estimate and should be used as a guideline. For precise values, calculate nutrition using the exact brands and amounts you use.
Nutrition
Calories: 232kcal
Carbohydrates: 29g
Protein: 3g
Fat: 13g
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