In the Kitchen

One Bowl Double Chocolate Brownies

This is my go-to recipe for brownies. Let me rephrase. This is my go-to recipe for when I have to bring a dessert or snack anywhere. In fact, I made this recipe to bring to Kendra’s when I went over to plan the next baby shower with our friends. Yes, there’s another baby shower coming. Tis the season! I literally took them out of the oven, put them on top of an oven mitt and tea towels so I could carry the pan and left the house. I was in such a rush, I forgot to take a picture. So I had to make them again. Oh darn. Good thing we finished the whole pan while I was there so I didn’t have to bring any home! Don’t judge… it was an 8×8 inch pan and there were 4 of us! Since I remade it to get a picture, I figured I’d make a double batch to get the bake time for the 9×13 inch pan. And so I would have enough to serve at the BBQ we were having at our house the next night. They were a hit once again although this time I did have leftovers. I had no trouble dealing with them though! 


One of the best things about this recipe is it all goes into one bowl, as long as you melt your butter in a microwave safe mixing bowl. That means clean up is even faster than making them… which is pretty fast! Another thing I like to do is save my butter packaging. I fold up the wrapper and place it in my freezer and then if I need to grease a pan, I pull it out and smear it all around the pan. They’re pretty much a one time use but I think it’s a great one time use!


Since finding this recipe about 7 years ago, I’ve made it numerous times without fail. Oh wait, it failed once, but I accidentally used baking soda instead of baking powder. It was a mushy mess but still tasted delicious and someone still asked for the recipe! It literally takes 5 minutes to whip up and 25 to bake an 8×8 inch pan so you can have the brownies of your dreams in only 30 minutes. Bake away!


One Bowl Double Chocolate Brownies

  • ½ cup (125 mL) butter, melted
  • 3 tbsp (45 mL) cocoa powder
  • ¾ cup (175 mL) brown sugar
  • 1 egg
  • ¾ cup (175 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) pure vanilla extract
  • Pinch salt
  • ½ cup (125 mL) chocolate chips
  1. Preheat oven to 350°F (180°C). Place butter into microwave safe bowl and cut into small cubes. Melt in microwave for 30-40 seconds.
  2. Mix in each ingredient individually in order given until smooth and completely incorporated (the chocolate chips won’t be smooth).
  3. Spread into greased 8×8-inch pan and bake for 20-25 minutes. If making a double recipe, spread into greased 9×13-inch pan and bake for 30-35 minutes.


Recipe adapted from “Cooking with Ease” cookbook, a cookbook put together by CAFP Brescia Student Branch

  1. Jen

    August 15, 2016 at 5:18 pm

    They look delicious! I like the butter wrapper idea. Never thought about doing that before. 🙂

    1. Clarey

      August 15, 2016 at 11:10 pm

      Thanks, Jen! Hope you get a chance to try them 🙂

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