These One-Bowl Brownies are chocolatey, chewy, rich, and the best homemade dessert you will have. The best part is that they’re dairy-free, and you only need one bowl to make them! You won’t even notice that there is no dairy, trust me.
This is the first recipe that I’ve posted on this blog. I’ve been tweaking this recipe for years and finally came up with the perfect amount of ingredients. These One-Bowl Brownies are a huge crowd-pleaser, and if you’re looking for left-overs, you’ll have to make extra. 😉
Chocolate: Hershey’s cocoa powder is the best option for these brownies. You can use baking chocolate. 60% dark or higher is all you need. I have always used cocoa powder instead of baking chocolate in this recipe because it’s easier to manage and tastes just as good.
Fats: We’re using a neutral-flavored oil in this recipe. I usually keep either vegetable or canola oil in my pantry, but grapeseed oil works perfectly too.
Sugar: We will be adding two different kinds of sugar: white and light brown. The white sugar gives you the classic brownie taste, and the light brown sugar adds a little more of a rich flavor because of the molasses in them.
Eggs: We need four eggs in this recipe. Since we’re not using any leavening agents, we need the eggs to help the brownies rise a bit and create moisture. Adding fewer eggs will cause the brownies to be too crumbly.
Flavoring and Toppings:
- Vanilla Extract
- Red Wine or Spiced Rum (it’s the best, you’ll see)
Adding a little bit of coffee to your chocolate-based desserts is always a good idea. It enhances the chocolate flavor without your desserts tasting like coffee. A teaspoon or two can go a long way.
The flavoring we’re using in this recipe is the classic vanilla extract. A twist – when I’m out and didn’t have time to go to the store, I substitute vanilla extract with either red wine or spiced rum. The red wine does the same trick as vanilla extract, and the spiced rum gives the brownies that extra kick you never knew you needed. Let me know if you try this!
The beauty of brownies is that the options are endless. You can add different types of chips; peanut butter chips, chocolate chips, white chocolate chips, etc. You can even add some walnuts, pecans, almonds, or whichever kind of nuts you like best.
How to Make One-Bowl Brownies?
Preheat your oven to 350ºF and grease your 9″ baking pan with cooking spray. Add your white and light brown sugar to a large bowl and a whisk to combine. Next, add your eggs and vanilla, and continue to whisk just until combined. Try not to overmix.
Lastly, add in your flour, cocoa powder, and coffee grounds. Mix until combined. Your batter should look like a chocolate pancake batter. Note: Adding coffee grounds will not make your brownies taste like coffee. It will enhance the chocolate flavor, but you can omit that if you don’t keep coffee in the house.
Add the batter to your greased baking pan. Add some crushed walnuts on top and chocolate chips and bake for 25-30 minutes or until a toothpick comes out from the center clean.
Tip: Add parchment paper to your greased pan. It will make it super easy to take the brownies out of your pan after baking. And clean-up is a cinch!
To make these one-bowl brownies gluten-free, switch out regular all-purpose flour for gluten-free flour. Make sure it’s a 1-to-1 baking flour like this one.
I have made this recipe gluten-free plenty of times, and it turns out perfectly every time.
These One-Bowl Brownies are chocolatey, chewy, rich, and the best homemade dessert you will have.
- ½ cup vegetable oil
- 1 cup light brown sugar (lightly packed)
- ¾ cup white sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon coffee grounds ((optional))
- ½ cup crushed walnuts ((optional))
- 1 cup chocolate chips
Preheat your oven to 350°F.
Grease your 9" baking pan and line it with parchment paper (optional). Lining it with parchment paper helps the brownies come out of the pan with no fuss or mess.
In a large bowl, whisk the oil with both sugars until combined.
Add the eggs and vanilla extract. Mix until combined.
Add in the flour, cocoa powder, and coffee. Whisk until combined. Do not overmix.
Pour the batter into a 9" pan, and sprinkle the crushed walnuts and/or chocolate chips over the top.
Bake for 25-30 minutes. You will know the brownies are ready when you add a toothpick to the center, and it comes out clean.
Allow the brownies to cool for 10 minutes before touching them. Remove the brownies from the pan, slice them up, and enjoy them warm.
- If you have whole walnuts in your pantry, put them in a ziplock bag, and crush them using a rolling pin or some other heavy object you have on hand. You can use a food processor, but you have more control if you use a ziplock bag. You don’t want a fine crumb. You want some texture in your walnuts.
- If you’re using margarine, be sure to melt it in the microwave at 15-second intervals and let it cool down to room temperature before mixing in.
- If you’re using baking chocolate instead of cocoa powder, melt the chocolate on a double boiler (a bowl over a pot of simmering water) or in the microwave. If using margarine, melt it with the chocolate.
Did you make this recipe?
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