One Bowl Brownies Recipe -
One Bowl Brownies Recipe

One Bowl Brownies

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"This is the best and easiest recipe going."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
  3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
  4. Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2008

Excellent! My family enjoyed these brownies. I also used 12 tbls cocoa powder and 3 tbls vegetable oil instead of the 4 unsweetened chocolate squares. Search is over - this is the recipe I'll keep.

Most Helpful Critical Review
Aug 20, 2010

Well I just didn't like these at all; I followed the recipe exactly except I omitted the nuts and reduced the cooking time by 5 minutes. I like dense brownies, but these were more like thick brownie crackers; they were chewy and crunchy on the edges, and just plain chewy through the middle. Thanks for the recipe, but I'll keep looking.

Nov 12, 2006

I found this recipe in a brochure from a grocery store a few years ago. These brownies are very easy to make! Just the thing if you are looking for a fudgy brownie as opposed to a cake-y one. A word of caution: they will stick to the pan! The original recipe calls for covering the pan with foil, leaving enough at edges to form handles. Grease the foil generously. It works well.

Jan 13, 2007

I found this on the box of my Baker's Unsweetened Chocolate and gave it a try. My family & I agree that they are delicious. As another reviewer mentioned the instructions do say to foil & grease the 9 X 13 pan, which I did & used pam with flour, and I had no problems with sticking. I followed the variation on the box for a more cakey brownie which was to add 1/2 cup more of flour and 1/2 cup of milk. Perfect. Will definitely make these again :) Edit: I made these again and cut the sugar down to 1 1/2 cups, while upping the vanilla to 2 tsp and they were much better.

Apr 05, 2007

I didn't have any squares, so I used the 12 to 3 ratio for cocoa powder/oil. I was also out of nuts, so I omitted them also. I didn't have any trouble spreading the batter or getthing them out of my glass pan sprayed with PAM. They were VERY chocolately. I didn't bake them for 35 minutes either - more like 27 or 28, but that could have been my pan. I just watched closely for slight pulling around the edges.

Apr 30, 2011

Seriously folks, if you want the definitive, last word on the subject, BEST brownie make this recipe! (Or the other, identical, "One Bowl Brownie" recipe from this site...) I know there are differences from one person to the next on what makes brownies "the best," but in my judgment no one could possibly disagree this is it unless they somehow goofed up the recipe. Easy to mix up, rich, buttery, fudgy, chewy on the edges and just the right amount of "chocolatiness" and sweetness (some brownies are so sweet they make my teeth hurt!). As long you don't overmix or overbake these, you'll have the perfect brownie - like the kind that beckon you from bakery shelves with their beauty only these taste a whole lot better! So make these - and top them off with "Fudge Frosting," also from this site. (I made half the recipe, baked in a foil lined pan, 22 minutes)

Dec 04, 2006

I live in Russia and am always looking for simple recipes with ingredients I don’t have to carry in my suitcase from home – this one is awesome! Several people suggested following the instructions exactly – the first time I tried substituting cocoa powder and butter for unsweetened chocolate squares (they don't have those in Russia), I also wasn’t paying attention and put the eggs in before the sugar, maybe the problem was the butter was too hot and semi-cooked the eggs? I don’t know, but the batter was chunky and not nice at all. I cooked them, and they tasted good, but the texture was gummy and I needed a chisel to get them out of the pan. The second time I followed the recipe precisely, and they were perfect. My whole house smelled chocolatey and when I taste tested one, I ended up tasting (uh) three. Nice and crusty on top, soft, but cooked in the middle, my second batch didn’t stick to the pan at all – I was going to try out several recipes, but I will go no further. This is my brownie recipe – I’m sure my Russian friends will love them! (Guess I’ll be packing unsweetened chocolate squares in my suitcase!)

Nov 04, 2007

These were yummy and came out perfect! I did change a couple of things (always do) - used 3/4 cup cocoa and 1/4 canola oil whisked until smooth (no baking chocolate) and added 1/2 tsp almond extract but otherwise followed the directions. We will definitely be making these again. They are insanely sticky, though; I will definitely try the foil trick next time.


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  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 45.5 g
  • 15%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 102 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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