Decadent One Bowl Brownies
Overview
Easy is where it’s at.
Let me paint a picture.
It’s 8pm on a Tuesday, your spouse is traveling. Your kids are winding down or already in bed. And you get an itch to bake something.
(btw, if you haven’t figured this out, although I am painting a self portrait, I hope I’m not alone here)
So you and your remaining child who is still up want chocolate but not like a morsel. Like something you can sink your teeth into. Cue: Decadent One Bowl Brownies.
Here’s what makes these brownies shine. I like to use a mix of bittersweet and semi sweet, cane sugar, 4 eggs, all purpose OR almond flour and cocoa powder.
Anyways, they are whipped up in less than 5 minutes and baked in about 30, so the next time the urge hits, go for it.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
-
1 stick (8 tbsp) unsalted butter, melted
- 1/2 cup vegetable oil
-
1 cup light brown. sugar
- 1 cup cane sugar
-
4 large eggs, room temperature
-
1.5 tsp vanilla extract (can sub: 1 tsp vanilla, 1/2 tsp mint for slightly minty brownies or 1 tsp vanilla, 1 tsp raspberry extract for chocolate raspberry brownies!)
-
1 tsp salt
-
1 cup all purpose flour, spooned and leveled; can sub almond flour
-
1 cup cacao or cocoa powder
- 1/2 cup semi sweet morsels
- Flaked sea salt, optional
Method
Preheat oven to 350 degrees.
Line a 9×13 baking sheet with parchment paper.
In a large microwaveable bowl, melt the 8 tbsp of butter. Whisk in the oil. Stir in the sugars. Add the eggs, one at a time, mixing until combined followed by the vanilla. Then, add in the salt, cocoa or cacao powder and flour. Stir until combined.
Place in the oven for 25-35 minutes, until a toothpick comes out clean. I take mine out around the 30 minutes mark usually. Allow to cool completely between cutting (promise me you’ll do that part, ok?)
Store in an airtight container for a few days but they won’t last that long.
Insanely Delicious One Bowl Brownies
Ingredients
- 8 tbsp unsalted butter, melted
- 1/2 cup vegetable oil
- 1 cup cane sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 tsp vanilla extract (can sub: 1 tsp vanilla, 1/2 tsp mint for slightly minty brownies or 1 tsp vanilla, 1 tsp raspberry extract for chocolate raspberry brownies!)
- 1/2 tsp salt
- 1 cup all purpose flour, spooned and leveled can sub almond flour
- 1/2 cup cacao powder or cocoa powder
- 1 cup 1/2 cup semi sweet morsels
- Flaked sea salt, optional
Instructions
- Preheat oven to 350 degrees.Line a 9x13 baking sheet with parchment paper.In a large microwaveable bowl, melt the 8 tbsp of butter. Whisk in the oil. Stir in the sugars. Add the eggs, one at a time, mixing until combined followed by the vanilla. Then, add in the salt, cocoa or cacao powder and flour. Stir until combined.Place in the oven for 25-35 minutes, until a toothpick comes out clean. I take mine out around the 30 minutes mark usually. Allow to cool completely between cutting (promise me you'll do that part, ok?)Store in an airtight container for a few days but they won't last that long.
TELL US WHAT YOU THINK:
There are no reviews yet. Be the first one to write one.