Chocolate Chip Brownies (One-Bowl)

One bowl and 30 minutes is all you need to make these rich and fudgy chocolate chip brownies with melt-y chocolate in every bite. This easy brownie recipe will satisfy your chocolate craving.

photo of a stack of brownies

As tempting as it is to doctor-up basic brownies – something I’ve been known to do from time to time – sometimes a basic pan of brownies, requiring nothing more than one bowl, a spoon, and a few simple ingredients, surpasses it’s tricked-out counterparts because, let’s face it, when a chocolate craving hits there’s just no time for extra steps.

overhead photo of brownies dusted with powdered sugar

These chocolate chip brownies are for those times when you want something decadent without the hassle of a fussy recipe. You know, for those nights when the couch is calling your name and Netflix is queued up for a serious binge session.

They’re rich and chocolate-y and so, so easy. They’ll satisfy your chocolate craving.

Some Ingredients You’ll Need

  • Unsweetened baking cocoa
  • The usual brownie suspects like flour, granulated sugar, vanilla, an egg. and baking powder.
  • Brewed coffee. I realize this might seem like an extra step, but coffee makes chocolate taste more chocolaty. It’s important.
  • Lots of semi-sweet chocolate chips also known as melt-y pockets of chocolate love.

You don’t need a stand mixer or extra time to sift the flour. It’s a dump and stir operation that requires, at max, 10 minutes to prep the batter using just a spoon and a bowl. You only need enough patience to wait for them to bake for about 30 minutes.

It’s tempting to dig in while they’re warm from the oven, but giving them a chance to cool and settle results in a fudgier texture. It’s worth the wait.

A Few Recipes Tips

Why are my brownies cakey?

  • Brownies with a cakey not-so-fudgy texture usually have been made with too much flour. How you measure the flour will help. When I make them I first stir the flour in the container to loosen it up. Then I lightly spoon it into the measuring cup. Use a dinner knife to level it off. You definitely don’t want to pack the flour in the cup (you’ll end up with too much).
  • Also, be careful not to overmix the batter. Wait to add the flour until after you’ve mixed in the cocoa powder and baking powder. When you add the flour stir until just combined.

Can I double the recipe?

The recipe as it’s written makes thinner brownies, which I prefer. They’re so rich a little goes a long way. That said, I have doubled the recipe using the same size pan (8×8″) to make thick brownies.

If you do, you will need to bake them a little longer – approximately 30 to 40 minutes – and I recommend fully cooling them before slicing. Ideally, if you can wait, give them several hours or overnight to fully settle. The texture will be fudgier.

Are they freezer-friendly?

Yes! Once cooled, slice them and wrap them in plastic wrap. I usually wrap them individually. Store them in a freezer bag or container and they’ll keep for a few months. To thaw, you can let them sit out at room temperature or warm them in the microwave.

I hope you love these easy brownies!

Happy baking,

close-up photo of a brownies

More Chocolate Desserts


Chocolate Chip Brownies

photo of a stack of three brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

This is a go-to brownie recipe when a sudden onset chocolate craving hits. It’s an easy one-bowl recipe that takes 30 minutes start to finish.

  • Author: April Anderson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minute
  • Yield: 12 brownies 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American


  • Cooking spray
  • 1/2 cup of unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 tablespoons strong brewed coffee, at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup unsweetened baking cocoa
  • 1/2 teaspoon baking powder
  • 1/2 cup all-purpose flour (see note)
  • 1/3 cup semi-sweet chocolate chips, plus a handful extra
  • Powdered sugar (optional)


  1. Preheat oven to 350°F. Spray an 8×8 baking dish with cooking spray.
  2. Combine the butter with the sugar in a large bowl. Add the egg, coffee and vanilla and stir again to combine.
  3. Add the cocoa powder and baking powder and stir until combined. Add the flour and mix until just combined. Add the chocolate chips and stir.
  4. Spread the batter evenly in the baking dish. Bake for 20-25 minutes or until a toothpick comes out clean. Wait to slice the brownies until they are fully cooled and set. Dust with powdered sugar, if using.


When you measure the flour, use the spoon and level method. I like to stir the flour in the package first to loosen it up and then lightly spoon it into the measuring cup. Level it off with a dinner knife.

You can double the recipe for thicker brownies, but they will need 30 to 40 minutes to bake. 


  • Serving Size: 1 brownie
  • Calories: 184
  • Sugar: 16.2g
  • Sodium: 8.5mg
  • Fat: 10.6g
  • Saturated Fat: 6.3g
  • Unsaturated Fat: 3.2g
  • Trans Fat: 0g
  • Carbohydrates: 22.9g
  • Fiber: 1.7g
  • Protein: 2.2g
  • Cholesterol: 35.8mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

Post updated from the archives. First published in October 2016.


  1. Whipped these up this afternoon after being overcome by a sweet tooth attack . Had everything on hand and they didn’t disappoint; plus they came out of the pan in a nice, neat square of pure yumminess. Made my day for sure!!!

  2. I’ve made these a couple times and they are delicious and hold together nicely. Something I discovered the last time I made a batch is how nicely they freeze. I had one and froze the rest…amazing! Two small squares slip nicely in a small snack bag, and can be warmed up in about five seconds. I do it quickly and then enjoy them later when another sweet tooth attack hits!

  3. The picture made me believe these would be gooey delicious brownies. Followed the recipe to a T and got cakey brownies, which honestly shouldn’t even be called brownies. I will not be using this recipe again.

  4. I have never found a homemade brownie recipe that turned out as good as the box ones (and I bake A LOT!) but these are perfect. The coffee makes the chocolate flavor so much stronger and they were loved by the whole family big to small! Thank you! Will make again for sure!

  5. We were craving chocolate and I only had 1 egg so I used this recipe. I didn’t have any vanilla extract so I substituted rum extract and they tasted great. They were more of a cake batter rather than brownies but they were super chocolatey and delicious. I only gave it 4 stars because they seemed more cakey. I would definitely use this recipe again though.

  6. Love this recipe, but the ingredients list baking powder and your written instructions mention to “add baking soda”. Which is it?

    1. So sorry about that! It should be baking powder – I updated the recipe 🙂 Thanks for letting me know!

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