These delicious brownies are rich and moist,
and can be made entirely in one pot!
Hello everyone and welcome to my website! I am so happy to be able to share recipes I create and love with you!
These brownies are the first recipe I truly experimented with so I thought they would be a great way to kick off the website. They are rich and moist, and best of all don’t use a ton of dishes!
I don’t know if you’re anything like me but I always end up using nearly every dish in my kitchen when I try and bake something. So I decided to try and create a recipe that not only tasted delicious, but also eliminated the tedious clean up at the end!
I hope you enjoy them as much as I do!
prep time: ~15 min | cook time: ~40 min | makes: 16 brownies
- ⅛ cup butter
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- ¼ cup chocolate chips
- ½ cup cocoa powder
- 2 eggs, room temperature
- 2 tsp vanilla
- ½ cup flour
- ½ tsp salt
- ½ tsp baking powder
- Line an 8×8 baking dish with parchment paper and spray with cooking spray, set aside.
- In a medium pot heat butter, oil, and sugars on medium heat and whisk until butter is melted and sugar is dissolved (about 3 minutes).
- Remove from heat and add in chocolate chips and cocoa powder. Mix until combined and let cool slightly (this is so that the eggs in the next step do not cook).
- Add eggs and vanilla to the sugar mixture and mix well.
- Add flour, salt, and baking powder. Use a spatula to mix until just combined.
- Poor mixture into prepared baking dish and flatten with a spatula.
- Bake at 350ºF (uncovered) for 25 minutes, then cover with tin foil and bake an additional 10-15 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Let cool completely before cutting. Enjoy!
* See notes below for alterations and substitutions *
- Orange zest, to taste. Add just before dry ingredients.
- Peppermint extract, a little goes a long way! Add just before dry ingredients.
- Additional chocolate chips, for extra chocolate flavour and an added texture. Mix into batter just before pouring into prepared baking dish.
- Peanut butter, heated then swirled on top before baking
- I have made this with vegan butter as well as coconut oil and both times it turned out great. When I use coconut oil, however, my cooking time increases.
- Aquafaba — the liquid from canned chickpeas — is a great substitution for eggs. Use 3 tbsp per egg, whisk slightly before adding to recipe.
One thought on “Cass’ One “Bowl” Brownies”
Excited to have been an initial tester of this recipe! Can’t wait to make these brownies again, so good!