I'm not exactly sure why it's taken me so long to post a one-bowl brownie recipe. I've honestly had so many brownie recipes on this blog over the past ten (ahhhh 10!!!!) years. The making of this recipe was a spur of the moment decision. I had scheduled a girls afternoon with a few friends to firm up our summer trip details to Ireland and I wanted to bring something with me.
First of all, we had to make this an afternoon affair as my success rate of staying out late may be marginal at best. Second of all, I'm going to Ireland! I've never been but I've heard some great stories. I'm also going to head to Amsterdam and potentially Brussels while I'm nearby. Needless to say, there will be a ton of photos from this excursion. Maybe I'll make some Ireland- and Amsterdam-inspired recipes before I go? Hmmm...
But for now, we're talking about brownies! Warm, chocolate-y, fudge-y brownies. These came together in no time, like the name suggests. It actually took longer to take the "after" pictures than it did to mix the batter together and throw it in the oven. Facts. At any rate, these were really tasty and was such a quick sugar fix...or a pleasant dessert to present to your friends. Come on. Who doesn't love when someone shows up at their door with brownies in tow?
Quick One-Bowl Brownies
makes ~2 dozen
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 1 3/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon espresso powder, optional
- 3 large eggs
- 8 teaspoons (1/2 cup) unsalted butter, melted
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
1) Preheat oven to 375 degrees F. Use cooking spray to lightly grease an 8" x 8" pan. (I used this for thicker brownies, but you can use a 9" x 13" pan or a 9" x 9" pan for thinner brownies.)
2) In a large bowl, add all the ingredients in the order given. Stir together, and then beat the mixture until fully incorporated. I had a few lumps left in the batter, but I didn't want to overbeat it since the eggs were included.
3) Pour the mixture into the prepared baking pan.
4) Bake the brownies for about 31 minutes for the 8" x 8" pan (25 minutes if you are using a 9" x 13" pan or 26 minutes for the 9" x 9" pan). Alternately, monitor the brownies and once they begin to pull away from the sides of the pan, insert a toothpick in the center and look for it to come out clean and perhaps with a few crumbs. Once you see that, remove the brownies from the oven.
5) Allow the brownies to cool completely before slicing into squares. Store leftovers wrapped and at room temperate for 5-6 days.
--recipe from King Arthur Flower