One Bowl Brownies {BEST Homemade Cocoa Brownies}

Today, I present my little black dress of dessert recipes: One Bowl Brownies. Easy to make, requiring a single bowl, and ready for your oven in under 15 minutes, these easy brownies will become a staple in your dessert lineup.

a stack of one bowl brownies

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This brownie recipe is the product of a long, obsessive, chocolate-stained quest to find the perfect homemade fudge brownie recipe.

Meet the winners!

dense chocolate brownies cut into squares on baking sheet

These from-scratch brownies are classic, supremely satisfying, and make my chocolate-loving heart (I submit my full collection of chocolate dessert recipes as evidence) go pitter-patter. Here’s why I love this recipe:

  • Ultra soft and chewy.
  • Unapologetically fudgy and chocolaty.
  • Boasting that elusive, shiny, crackly top layer—boxed brownie devotees, you know the one.
  • Quick and easy to prepare—as the name implies, this recipe requires just a single bowl, just like the incredible Chocolate Covered Strawberry Brownies in my cookbook. (If you’re okay with multi-bowl brownies, try these Guinness Brownies.)
  • Endlessly customizable. In fact, I’ve included my favorite one bowl brownie mix-ins and toppings at the end of this post.

5 Star Review

“Such a quick and easy recipe – will definitely be my go-to when the brownie craving strikes!”

— Jenni —

How to Make One Bowl Brownies

These soft, fudgy one bowl brownies with cocoa powder will become your new go-to recipe.

Make them once and I promise, you’ll never reach for a box of brownie mix again.

a stack of fudgy one bowl brownies on a table

The Ingredients

  • Cocoa Powder. This one-bowl brownie recipe uses cocoa powder, which I’ve actually come to prefer over brownie recipes that call for solid chocolate. Cocoa brownies are softer and chewier than their solid chocolate counterparts, and cocoa powder has a more intense chocolate flavor too.

Ingredient Note

For those who swear by solid chocolate brownies and have yet to be convinced by cocoa, I’m begging you to give this recipe a go. It’s less messy and the results are fantastic!

  • Butter. For fudgy brownies like these, I’m a big proponent of butter which makes them rich, flavorful and decadent.

Substitution Tip!

If you don’t have butter on hand, want to make these brownies dairy-free, you may swap for canola oil or olive oil.

  • Canola oil for a mild taste that is the most similar to a boxed mix.
  • Olive oil, which is my other favorite way to make this recipe, adds a distinct olive oil flavor that pairs beautifully with chocolate.
fudgy one bowl brownies sliced into squares and separated on parchment paper
  • Granulated Sugar and Powder Sugar. A combo of both sugars was a recent discovery of mine, and now I don’t want to make brownies any other way. It makes these brownies tender, chewy and sweet.
  • Espresso Powder. Optional, but so worth it if you have it in your pantry to deepen and enhance the chocolate flavor of the brownies.


If you don’t have espresso powder, you can swap for 1 1/2 times the amount of regular instant coffee. If you don’t have either on hand, simply omit it. The brownies are still super delicious.

  • Vanilla Extract. It may seem odd to add vanilla to such a chocolate-focused dessert, but the vanilla actually enhances and enriches the chocolate flavor.
  • Eggs. Egg whites give the brownies structure while the egg yolks lend fat for richless.
  • All-Purpose and Whole Wheat Flour. Don’t worry, the whole wheat flour isn’t detectable among all the rich, fudgy chocolate goodness.


Be sure to accurately measure your flour when making brownies—especially if you like them fudgy. Too much flour and your brownies will quickly become cakey.

For Best Results:

  1. Spoon the flour into the measuring cup.
  2. Then, scrape a knife across the top of the measuring cup to level it. Never scoop your flour right from the bag without lightening it or pack your flour.
  • Dark Chocolate Chips. Makes these brownies extra fudgy and extra chocolaty. No complaints!
  • Flaky Sea Salt. Optional, but in all honesty, it has become an essential finishing touch to just about any brownie recipe I bake (even these Avocado Brownies).
Best Ever One Bowl Brownies. Thick and fudgy brownies that are ready to bake in 10 minutes! @wellplated

One Bowl Brownie Additions

Every now and then, it’s fun to dig through my pantry and see what bits I have leftover to give the brownies a little extra pizzazz.

Unique Mix-in Ideas

All of these should be chopped first, then folded into the batter just before baking.

  • Chocolate covered espresso beans
  • Oreos (and all of their derivative flavors)
  • You favorite candy bar (Reeses peanut butter cups, Rolos, and Snickers are all winners)
  • Freeze-dried raspberries
  • Andes mints (for you chocolate-mint lovers)

Delicious Brownie Topping Options

  • Caramel sauce (drizzle on after the brownies are baked.)
  • Chopped pretzels (try combining with the caramel sauce. Heaven.)
  • Mini marshmallows and chopped graham crackers (sprinkle over the baked brownies, then place the brownies in the oven for 2-4 minutes, until the marshmallows melt. Ta-dah!)
  • Mocha cream cheese frosting (spread over cooled brownies.)

My current favorite one-bowl brownie variation: Mix chopped pecans into the batter, then top with caramel sauce and crushed pretzels. It’s salty-sweet seduction.

The Directions

  1. Preheat the oven to 325 degrees F and line an 8×8-inch baking pan with parchment paper.


Pan size matters! Double-check the size of your pan. DO NOT use a 9×9 inch pan for this recipe as-is or your brownies will be thin and overcook.

butter, sugar and cocoa in a bowl
  1. Combine the first six ingredients in a heat-proof bowl set over a pan of simmering water and warm until the butter is melted.
creaming cocoa and butter together with sugar for brownie batter
  1. It will look gritty but that’s OK.
adding an egg to brownie batter in a metal bowl
  1. Add the wet ingredients (be sure to stir the eggs one at a time).
folding dry ingredients into wet brownie batter ingredients
  1. Stir in the flours.
mixing dark chocolate chips into brownie batter
  1. Add the chocolate chips.
brownie batter in a parchment-lined 8x8 glass pan
  1. Transfer batter to the prepared pan, then bake 25 to 30 minutes.
freshly baked one bowl brownies in an 8x8 glass pan lined with parchment paper
  1. Let brownies cool completely in the pan on a wire rack. Lift parchment and brownies from the pan and cut into squares. ENJOY!

Storage Tips

  • To Store. Store leftover brownies in an airtight storage container in the refrigerator for up to 4 days.
  • To Serve. I enjoyed my brownies best either right out of the refrigerator or warmed in the microwave for a few seconds.
  • To Freeze. Freeze brownies in an airtight freezer-safe storage container for up to 2 months.

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