There’s something utterly delightful about a warm batch of brownies fresh from the oven. The rich chocolate aroma, the fudgy texture, and that irresistible melt-in-your-mouth taste can turn any ordinary day into a special occasion. If you’re looking for a quick, satisfying treat that doesn’t require a lengthy cleanup, then these Ridiculously Easy One-Bowl Brownies are going to become your new go-to recipe. With just a few simple ingredients and one bowl, you’ll have scrumptious brownies ready to devour.
The Upside of Ridiculously Easy One-Bowl Brownies
First off, let’s talk about convenience. The beauty of these brownies lies not only in their incredible taste but also in the simplicity of preparation. You won’t need to worry about multiple bowls or complicated techniques. Just melt, mix, and bake! Plus, the use of unsweetened chocolate adds a depth of flavor that elevates these brownies from ordinary to extraordinary. Whether you’re baking for a special occasion or just because you’re craving something sweet, these brownies will deliver every time.
The Essentials
To make these Ridiculously Easy One-Bowl Brownies, you’ll need the following ingredients:
- 4 ounces unsweetened chocolate – Ghirardelli 100% Cacao unsweetened chocolate bars work beautifully.
- 3/4 cup (1 and 1/2 sticks) unsalted butter – This will help create that rich, fudgy texture.
- 1 and 3/4 cups sugar – A perfect balance of sweetness.
- 3 eggs – They bind the ingredients and add moisture.
- 1 teaspoon vanilla extract – For that warm, aromatic flavor.
- 1 cup all-purpose flour – Just the right amount to give structure to the brownies.
- 1 cup chopped pecans – Raw pecans are fine, but toasting them with a sprinkle of kosher salt can add a delightful crunch and flavor.
Recommended Tools
To make the process even easier, here are some recommended tools:
- Microwave-safe bowl – For melting the chocolate and butter together.
- Whisk or spatula – For mixing the ingredients smoothly.
- 9×9-inch baking pan – Perfect for even baking.
- Parchment paper (optional) – For easy removal of the brownies.
- Cooling rack – To let your brownies cool evenly.
Build Ridiculously Easy One-Bowl Brownies Step by Step
Step 1: Melt the Chocolate and Butter
Start by breaking the 4 ounces of Ghirardelli unsweetened chocolate into small pieces and placing them in a microwave-safe bowl along with the 3/4 cup of unsalted butter. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. This should take about 1 to 2 minutes.
Step 2: Mix in the Sugar
Once the chocolate and butter are melted and combined, add in the 1 and 3/4 cups of sugar. Stir until the mixture is well combined and glossy.
Step 3: Add the Eggs and Vanilla
Next, crack in the 3 eggs one at a time, mixing well after each addition. Then, add the 1 teaspoon of vanilla extract, stirring until fully incorporated.
Step 4: Incorporate the Flour
Gently fold in the 1 cup of all-purpose flour until just combined. Be careful not to overmix, as this can lead to dense brownies.
Step 5: Add the Pecans
Finally, fold in the 1 cup of chopped pecans. If you chose to toast them, make sure they’ve cooled slightly before adding them to the batter.
Step 6: Bake
Preheat your oven to 350°F (175°C). Pour the brownie batter into a greased 9×9-inch baking pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow them to cool in the pan for at least 10 minutes before transferring to a cooling rack.
Variations by Season
These brownies are versatile and can be adapted to suit seasonal flavors:
- Fall: Add 1 teaspoon of pumpkin spice or cinnamon for a warm, cozy flavor.
- Winter: Mix in chocolate chips or crushed peppermint for a festive twist.
- Spring: Swirl in some raspberry jam before baking for a fruity surprise.
- Summer: Top with fresh berries and a dusting of powdered sugar for a refreshing treat.
What Not to Do
While making these Ridiculously Easy One-Bowl Brownies, there are a few mistakes you’ll want to avoid:
- Don’t overmix the batter after adding the flour; this can lead to tough brownies.
- Avoid using baking chocolate instead of unsweetened chocolate, as the sweetness will alter the recipe.
- Don’t skip the cooling time; brownies are easier to cut when they have cooled a bit.
- Resist the urge to open the oven too soon; this can cause the brownies to sink in the middle.
Shelf Life & Storage
To keep your brownies fresh and delicious, follow these storage tips:
- Store brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, place brownies in the refrigerator for up to a week.
- You can also freeze brownies for up to 3 months. Just wrap them tightly in plastic wrap and then foil.
Your Questions, Answered
Can I use chocolate chips instead of unsweetened chocolate?
While you can use chocolate chips, the sweetness and fat content are different, which might affect the texture and taste. For best results, stick to unsweetened chocolate for this recipe.
Can I make these brownies gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure to check the blend’s properties for best results.
What if I don’t have pecans?
No problem! You can easily substitute with walnuts, almonds, or even leave them out altogether if you prefer a nut-free brownie.
Can I make these brownies vegan?
To make them vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based butter alternative.
Healthy-ish Favorites
If you’re looking for healthier alternatives or variations, here are some Minimalist Baker favorites you might enjoy:
Next Steps
Now that you have the recipe for these Ridiculously Easy One-Bowl Brownies, it’s time to gather your ingredients and get baking. Whether you enjoy them plain, with a scoop of ice cream, or topped with fresh berries, these brownies are sure to impress. Happy baking!
Ridiculously Easy One-Bowl Brownies
Ingredients
- 4 ounces unsweetened chocolate Ghirardelli 100% Cacao unsweetened chocolate bars
- 3/4 cup unsalted butter (1 and 1/2 sticks)
- 1 and 3/4 cups sugar A perfect balance of sweetness
- 3 large eggs They bind the ingredients and add moisture
- 1 teaspoon vanilla extract For that warm, aromatic flavor
- 1 cup all-purpose flour Just the right amount to give structure
- 1 cup chopped pecans Raw pecans are fine; to toast, sprinkle with kosher salt
Instructions
- Start by breaking the 4 ounces of unsweetened chocolate into small pieces and placing them in a microwave-safe bowl along with the 3/4 cup of unsalted butter. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. This should take about 1 to 2 minutes.
- Once the chocolate and butter are melted and combined, add in the 1 and 3/4 cups of sugar. Stir until the mixture is well combined and glossy.
- Next, crack in the 3 eggs one at a time, mixing well after each addition. Then, add the 1 teaspoon of vanilla extract, stirring until fully incorporated.
- Gently fold in the 1 cup of all-purpose flour until just combined. Be careful not to overmix, as this can lead to dense brownies.
- Finally, fold in the 1 cup of chopped pecans. If you chose to toast them, make sure they’ve cooled slightly before adding them to the batter.
- Preheat your oven to 350°F (175°C). Pour the brownie batter into a greased 9x9-inch baking pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow them to cool in the pan for at least 10 minutes before transferring to a cooling rack.
Equipment
- Microwave-safe Bowl
- Whisk or spatula
- 9x9-inch Baking Pan
- Parchment paper (optional)
- Cooling rack
Notes
- Store brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, place brownies in the refrigerator for up to a week.
- You can also freeze brownies for up to 3 months; wrap them tightly in plastic wrap and then foil.
