Dessert: United States – One-Bowl Fudgy Brownies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 9

Approximate Time

Prep 20 min

Cook 28 min

Additional 30 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 / 2 cup (113 g) unsalted butter, melted and slightly cooled
1 cup (200 g) granulated sugar
1 / 2 cup (100 g) packed light brown sugar
2 large eggs, at room temperature
1 large egg yolk
2 tsp (10 ml) vanilla extract
1 / 2 cup (50 g) unsweetened cocoa powder
1 / 2 tsp (2.5 ml) fine salt
1 tsp (5 ml) instant espresso powder (optional)
1 / 2 cup (64 g) all-purpose flour
1 / 2 cup (85 g) semisweet chocolate chips or chunks, plus extra for topping if desired

Show original ingredient measurements

1 / 2 cup (113 g) unsalted butter, melted and slightly cooled
1 cup (200 g) granulated sugar
1 / 2 cup (100 g) packed light brown sugar
2 large eggs, at room temperature
1 large egg yolk
2 tsp (10 ml) vanilla extract
1 / 2 cup (50 g) unsweetened cocoa powder
1 / 2 tsp fine salt
1 tsp instant espresso powder (optional)
1 / 2 cup (64 g) all-purpose flour
1 / 2 cup (85 g) semisweet chocolate chips or chunks, plus extra for topping if desired

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until glossy and combined, about 30 to 60 seconds.
Whisk in the eggs, egg yolk, and vanilla until the mixture thickens slightly and looks shiny, about 1 minute.
Whisk in the cocoa powder, salt, and espresso powder (if using) until no dry streaks remain.
Using a spatula, fold in the flour just until incorporated; do not overmix. Fold in the chocolate chips.
Spread the batter evenly in the prepared pan. Sprinkle a few extra chocolate chips on top if you like.
Bake 22 to 28 minutes, until the edges are set and a toothpick inserted 2 inches (5.08 cm) from the edge comes out with moist crumbs (the center should look just set).
Cool in the pan on a rack for at least 30 minutes, then lift out using the parchment and cool completely before slicing into 9 to 16 squares.
Store brownies in an airtight container at room temperature for up to 3 days or freeze up to 2 months.

Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until glossy and combined, about 30 to 60 seconds.
Whisk in the eggs, egg yolk, and vanilla until the mixture thickens slightly and looks shiny, about 1 minute.
Whisk in the cocoa powder, salt, and espresso powder (if using) until no dry streaks remain.
Using a spatula, fold in the flour just until incorporated; do not overmix. Fold in the chocolate chips.
Spread the batter evenly in the prepared pan. Sprinkle a few extra chocolate chips on top if you like.
Bake 22 to 28 minutes, until the edges are set and a toothpick inserted 2 inches from the edge comes out with moist crumbs (the center should look just set).
Cool in the pan on a rack for at least 30 minutes, then lift out using the parchment and cool completely before slicing into 9 to 16 squares.
Store brownies in an airtight container at room temperature for up to 3 days or freeze up to 2 months.