An easy one-bowl rich and fudgy brownie recipe that will have you skipping the boxed brownies mixes! This simple and delicious brownie recipe has everything you would want from a brownie. These brownies have triple chocolate to give them a rich chocolate flavor and the perfect fudgy texture. From start to finish, you can whip up these easy one-bowl fudgy brownies in about 40 minutes!
Why this one bowl brownie recipe works
When I decided to create an easy one-bowl brownie recipe, I ended up having to do A LOT of recipe testing. I was on a mission to get the perfect chocolate flavor mixed with the ideal fudgy texture. My family certainty was not complaining having to taste test all these brownie recipes. And each one, my kids and husband loved. But I wanted THE BEST recipe I could create, so I did not settle for anything less. And them bam, this one was the winner. Here is why it works!
- Triple chocolate! This recipe has melted chocolate, Dutch cocoa powder and chocolate chips in. This combination gives it a deep and rich chocolate flavor that is hits that chocolate craving.
- I used a combination of butter and apple sauce. Butter is obviously an important ingredient to any brownie recipe, but I was able to reduce the amount of butter used by adding some apple sauce. This does not affect the flavor of the brownies, so do not worry, they won’t have any apple flavor. But it does contribute to the fudgy texture and moisture in the brownies.
- The extra egg yolk gives the brownies a fudgier and richer texture. I tested the recipe with 3 whole eggs and it was not as fudgy compared to two eggs with one yolk.
- There is no baking powder or baking soda! To achieve a fudgy and chewy brownie, you need to skip the baking powder and soda! When a leavening agent is added to the recipe, you get a cakier brownie.
Tips and tricks when making these easy one-bowl fudgy brownies
As always, watch your baking time on these brownies. There are a lot of factors that can affect how long it takes for these brownies to bake to perfection! You want to make sure not to over bake these brownies!
Slowly met your chocolate in the microwave! Start out with 30 seconds, then take it out of the microwave and stir. Microwave then in 15 second increments, making sure to stir in between. This is an important step because it prevents the chocolate from overheating and the texture becoming lumpy. Burnt cocoa particles get sticky and will ruin the texture of the texture. If this happens, you will need to start over the melting process, otherwise your brownies will not turn out.
Add the sugar into the melted chocolate and beat together until smooth. Then add your eggs and egg yolk. You will want to dissolve the sugar into the hot chocolate to achieve the shiny top to the brownies. And this also allows the chocolate to cool slightly before beating in the eggs, so you do not end up with scrambled eggs.
Use a metal baking pan when baking these one-bowl rich and fudgy brownies. The metal conducts heat evenly and much better compared to glass or ceramic baking dishes. This will prevent the edges from becoming overly dry, while the center of the brownies remains underbaked. You get more even gooey brownie goodness with the metal pan!
When it comes to cutting the brownies, let them cool before digging in to get the cleanest cut! In fact, placing the cooled pan in the freezer for about 5 minutes right before slicing them up gives me a clean brownie slice! I know it’s hard to wait to dig into these, but they are worth the wait!
Ingredient variations and substitutions
Ideally, the recipe should be followed as directed to achieve the desired results! But things happen and sometimes, we are missing an ingredient. I know I’m guilty of forgetting to buy an ingredient of that one recipe I wanted to make. And although there is not a substitution for every ingredient to this recipe, there are a few!
Apple sauce: If you do not have apple sauce, you can replace it with butter. Instead of using 1/4 cup of butter, you would use 1/2 cup.
Dutch cocoa powder: This recipe has the richest and deepest chocolate flavor when using Dutch cocoa powder. But you can swap it out for regular cocoa powder.
All-Purpose Flour: If you need to make this recipe gluten-free, use a 1:1 gluten-free flour, such as Bob’s Red Mill gluten-free flour.
Bittersweet Chocolate Bar: A baking bittersweet chocolate bar is ideal for this recipe. But you can use dark chocolate chips in place of the bar if needed.
This is my go-to classic brownie recipe and is so easy to make! I love that it only takes one-bowl for an easy clean up! And that the texture is moist, rich and oh so fudgy. If you are looking for a healthier brownie recipe, you need to check out my Sweet Potato Brownies! They can be made in the blender, and they are gluten-free and refined sugar free.
If you give this recipe a try, be sure to let me know your thoughts in the comments below! And tag me on Instagram so I can see your creations at home.
From my kitchen to yours, happy baking!
Easy One-Bowl Rich and Fudgy Brownies
Ingredients
- 1/2 C. All-purpose flour
- 1/4 C. Dutch Cocoa powder
- 4 oz. Bittersweet chocolate bar
- 3/4 tsp. Salt
- 2 eggs
- 1 egg yolk
- 3/4 C. Sugar
- 1 tsp. Vanilla extract
- 1/4 C. Apple sauce
- 1/4 C. Butter unsalted
- 1/2 C. Chocolate chips
Instructions
- Place the bittersweet chocolate into a large microwave safe bowl. Add the butter and microwave for 30 seconds. Remove and stir. Return to the microwave for 15 seconds and stir. Repeat this step until all the chocolate has melted. Add in the cocoa powder and mix together with an electric mixer. Add the sugar and mix again. Add the eggs and egg yolk and beat for about 30-45 seconds. Add the vanilla and apple sauce and mix together. Pour in the flour, salt and chocolate chips. Using a large spoon or spatula, mix until just combined. Whisk in cocoa powder.
- Pour the batter into a greased 8×8 metal pan. Bake for 25-28 minutes. The edges should look set, but the center might still be a little gooey when done.
- Remove from the oven and let cool before slicing and enjoy!
