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.
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.
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!
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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.
- 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)
- Preheat oven to 350°F. Spray an 8×8 baking dish with cooking spray.
- Combine the butter with the sugar in a large bowl. Add the egg, coffee and vanilla and stir again to combine.
- 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.
- 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.
- Category: Desserts
- Method: Bake
- Cuisine: American
- 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
Keywords: brownie recipe, chocolate chip brownies
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.
Post updated from the archives. First published in October 2016.