Fudgy One-Pot Brownies Recipe

Melted chocolate, cocoa powder, and chocolate chips make these one pot brownies absolutely fudgy and decadent! With crinkly tops and chewy interiors, they are hard to beat!

For me, the perfect brownie is fudgy, chewy, packed with chocolate flavor, and sporting a nice crackly top. No cakey brownies for me, thank you very much.

The difference between these and one-bowl fudge brownies is that you melt the butter on the stovetop instead of the microwave. So no butter splatters to deal with!

Why everyone loves these one pot brownies:

• They have a rich chocolate flavor, and are perfectly fudgy.
• Those lovely shiny tops – they just beg you to sink your teeth in!
• You can control the sweetness with the type of chocolate chips you use.
• They are insanely easy to whip up, and are ready in about 45 minutes. No mixer needed, just a whisk.
• You make the batter in the same pan you melt the butter, so one less dish to wash.

How to make easy brownies in one pot:

1. PREP – Line a 9×13″ pan with parchment or foil. Spray with non-stick spray. Heat oven to 350 degrees.
2. MELT – Combine the butter and chocolate bars in a large pot. Heat over low or medium heat just until melted. Remove from the heat.
3. COMBINE – Whisk the cocoa into the melted butter mixture, then whisk in the sugar and salt.
   Add the eggs and vanilla, whisk just until smooth.
   Stir in the flour and chocolate chips if desired.
4. BAKE – Spread the batter into the prepared pan.
   Place on a lower rack in the preheated oven. Bake for about 30 minutes.
5. COOL – Place the pan on a wire rack to cool.

My husband loves the crisp edges, but I think the best part is the gooey middle pieces. Whichever camp you’re in, get ready to bite into some of the best brownies of your life! 🙂

PRO TIPS:

• For the best fudgy brownies, you don’t want to use any leavening agents that will cause them to rise. So no baking powder or soda in this recipe.
• If you use unsalted butter, add an additional 1/4 – 1/2 teaspoon of salt to the brownie batter.
• Lining the pan not only makes for easy cleanup, it makes it so much easier to cut the brownies. Simply use the edges of the foil to lift the cooled brownies out of the pan and cut them on a cutting board.
• Brownies will continue to bake after they’ve been taken out of the oven, so don’t overbake them or they will be dry!

VARIATIONS:

• I like to use half milk chocolate and half semi sweet chocolate chips, but you can use any kind you like. Or you could also use chocolate chunks.
• Instead of chocolate chips, you can stir in a cup of chopped nuts. For best flavor, toast them first.
• For thicker brownies, you can bake them in a 7×11″ pan. Increase the baking time by at least 5 minutes.
• Want a cakier brownie? Add an extra egg and 1/2 teaspoon of baking powder.

More easy homemade brownie recipes:

• Mississippi Mud Brownies
• Nutella Fudge Brownie Recipe
• Oreo Brownie Recipe
• Mini M&M Brownies
• Heath Bar Brownies
• Frosted Brownie Recipe
• White Chocolate Chip Brownies
• Fudgy Cocoa Brownies

One Pot Brownies Recipe

Three kinds of chocolate make these the best one-bowl brownies ever! An easy and delicious way to get your chocolate fix.

5 from 1 vote

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Prep Time 18 minutes mins

Cook Time 30 minutes mins

Total Time 48 minutes mins

Course Dessert: Brownies and Bars

Cuisine American

Servings 24 brownies

Calories 245 kcal

Equipment

• Farberware Stainless Steel 6-Quart Covered Stockpot
• Stainless Steel Wire Whisk Set, Dishwasher Safe, 3 Piece
• Brownie Spatula, 1 x 2.25 x 7 inches, Stainless Steel/Wood

Ingredients

  

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• 1 cup salted butter
• 3 oz unsweetened baking chocolate
• ½ cup unsweetened cocoa powder
• 2 ½ cups white sugar
• ¼ tsp salt
• 3 large eggs
• 1 Tbsp vanilla extract
• 1 ½ cups all purpose flour
• ¼ tsp salt
• 1 cup chocolate chips You can leave them out if you prefer.

Instructions

 

• Line a 9×13" pan with aluminum foil or parchment paper, then spray with cooking spray. Preheat your oven to 350°.
• In a large pot, melt the salted butter and chocolate over medium-low heat. Remove from the heat.
• Whisk in the cocoa, then the sugar and salt. Whisk in the eggs and vanilla.
• Stir in the flour, then the chocolate chips.
• Spread the batter in the prepared pan. Bake at 350 degrees for 28-32 minutes on a lower oven rack. (I use the lowest rack on my oven.) A toothpick should come out with moist crumbs, but not wet. If it's totally clean, they are overbaked.
• Warm brownies are amazing, but if you want them to cut cleanly, place the pan on a wire rack and let them cool completely.
• To cut, use the foil to lift the brownies out of the pan and place on a chopping board. Use a long, sharp knife to cut them into squares.

Notes

-You can store brownies at room temperature for 5-6 days. For maximum freshness, wrap them individually in plastic wrap.
-To freeze them, wrap in plastic wrap then place in a heavy-duty freezer bag. They will last for 4-5 months.

Nutrition

Serving: 1brownieCalories: 245kcalCarbohydrates: 34gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 41mgSodium: 119mgPotassium: 98mgFiber: 1gSugar: 25gVitamin A: 266IUCalcium: 18mgIron: 1mg

Keyword chocolate

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If you don’t have a lot of time, but love chewy brownies, this is going to be one of your new favorite desserts!