Time 1h3m Yield 16 brownies Number Of Ingredients 10 Steps:
Preheat the oven to 350˚F (180˚C). Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine. Whisk in the eggs until fully combined. Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate. Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan. Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely before cutting. Enjoy!
Time 45m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (180 degrees C). Grease a 13x9-inch pan. Microwave chocolate and butter in large bowl at HIGH for 2 minutes or until butter is melted. Alternately, melt butter and chocolate in a double boiler over simmering water. Remove bowl from microwave and stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts. Spread batter into prepared pan. Bake for 35 minutes (do not overbake).
Time 50m Yield 24 brownies, 24 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well. Spread into prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Do no overbake. Cool in pan. Remove brownies from pan using foil as handles. Cut into 24 squares. CAKE-LIKE Brownies: Prepare as directed, stirring in 1/2 cup milk along with eggs and vanilla and increase flour to 1-1/2 cups.
Time 30m Yield 2-1/2 dozen. Number Of Ingredients 8 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine cocoa, flour and salt; gradually stir into creamed mixture. Add nuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 375° for 20-25 minutes. Cool on a wire rack.
Time 1h35m Yield 16 brownies Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking spray. Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. Stir in half of the semisweet chocolate chips and spread the mixture in the prepared pan. Bake until the brownies begin to pull away from the edge of the pan and set in the center, 30 to 35 minutes. Immediately sprinkle with the remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes. Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes and then sprinkle with whatever combination of toppings you choose, pressing the toppings gently into the chocolate to adhere. Lift the brownies out of the pan with the foil and cool completely on a rack. Cut into 16 squares and serve.
Time 1h15m Yield 12 brownies Number Of Ingredients 10 Steps:
Arrange a rack in the center of the oven. Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking pan with nonstick spray. Line the pan with parchment paper. Place the chocolate in a large microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted. Add melted butter to the bowl with the chocolate and beat with an electric hand mixer on medium speed until just combined. Add the sugar and beat until combined. Add the vanilla and eggs and beat until incorporated. Add a pinch of kosher salt and the flour and mix on low speed until just combined, making sure not to overmix. Add the walnuts, if using, and fold in with a rubber spatula until just incorporated. Pour the brownie batter into the prepared pan and smooth the top with the spatula. Place the baking pan on the center oven rack. Bake for 25 minutes, until the top is crinkly. These are barely baked, fudgy brownies. Do not use a toothpick to test, as it will come out with batter on it. The brownies will set as they rest. Let the brownies cool for 5 minutes, then sprinkle with flaky sea salt. Continue cooling until the brownies are room temperature, about 30 minutes. Carefully use the parchment paper to lift the brownies from the pan and transfer to a cutting board. Slice into 12 squares. Enjoy!
Time 50m Yield 24 servings Number Of Ingredients 7 Steps:
Heat oven to 350°F. Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Spray foil with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan. Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.
Time 1h15m Yield 16 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Microwave chocolate and butter together in a large microwave-safe bowl in 10 second increments until chocolate is melted, about 2 minutes. Stir sugar, pumpkin, applesauce, stevia, and vanilla into chocolate mixture. Add flour, baking soda, baking powder, and salt to chocolate mixture; stir in chocolate chips. Pour batter into prepared baking dish. Bake in preheated oven until a toothpick inserted in center of dish comes out clean, about 40 minutes. Cool on a rack for 20 minutes.
More about “one bowl brownies recipes”
Time 50m Yield 24 serving(s) Number Of Ingredients 8 Steps:
For Cake Like Brownies: Prepare as directed, stirring in 1/2 cup milk with the eggs and vanilla and increasing the flour to 1 1/2 cups. Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Add flour and pecans or walnuts; stir until well blended. Spread into greased lined 13*9-inch baking pan. Bake at 350 degrees F. for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Lift out of pan onto cutting board. Cut into 24 squares. Drizzle each equare with melted Semi-sweet chocolate, if desired. Let stand until set. Caramel Brownies: Prepare and bake brownies as directed. Microwave 1 pkg. (14 oz) caramels and 2 Tablespoons milk in microwavable bowl on HIGH 1 1/2 minutes. Stir until caramels are completely melted. Grently spread over brownies in pan. Sprinkle with 1 1/2 cup semi-sweet chocolate chunks. Cool completely before cutting into squares. Chocolate Bliss Brownies: Prepare batter as directed, adding 1 pkg. (12 oz) semi-sweet chocolate chunks with the nuts. Spread into prepared pan and bake as directed. Cream Cheese Brownies: Prepare batter as directed, using 4 eggs; spread into prepared pan. Beat 1 pkg (8 oz) softened cream cheese, 1/3 cup sugar, 1 egg and 2 Tablespoons flour until well blended; drop by spoonfuls evenly over brownie batter. Swirl with knife several times to marbleize. Bake as directed, increasing baking time to 40 minutes. Peanut Butter Swirl Brownies: Prepare batter as directed, reserving 1 Tablespoon of the butter and 2 Tablespoons of the sugar. Spread batter into prepared pan. Melt reserved butter. Add to reserved sugar along with 2/3 cup peanut butter; mix well. Spoon over batter in pan. Swirl with knife several times to marbleize. Bake as directed.
