Decadent One Bowl Brownies
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, 2 eggs, almond flour (though AP works fine!) and cacao powder. I really like to use this little superfood– I do a lot in baking, honestly. Like these cookies, here.
Anyways, theyr’e whipped up in less than 5 minutes and baked between 35-40 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.
1 stick (8 tbsp) unsalted butter, melted
1 1/4 cups cane sugar
2 large eggs
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!)
1/2 tsp salt
1/2 c almond flour
1/2 cup cacao powder, I like to use this type of cacao powder
- 1/2 cup semi sweet morsels + 1/2 cup bittersweet morsels
- Flaked sea salt, optional
Preheat oven to 350 degrees.
Line a 8×8 baking sheet with parchment paper.
In a large microwaveable bowl, melt the 8 tbsp of butter. Stir in the sugar. Add the eggs, one at a time, mixing until combined followed by the vanilla. Then, add in the salt, cacao powder and flour. Stir til combined.
Place in the oven for 30-40 minutes, until a toothpick comes out clean. I take mine out around the 35 minutes mark usually. Allow to cool completely betwen 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.