One Bowl Brownies with Chocolate Chips at the Table

These One Bowl Brownies with Chocolate Chips are pure chocolate bliss! Filled with sweet chocolate chips in every bite, they’re unbelievably soft, gooey, and so simple to make. Whether you snack on them solo or with a big scoop of ice cream on top, they’re guaranteed to satisfy your sweet cravings!

Why You’ll Love These One Bowl Brownies

We might be biased, but we think this recipe results in the finest brownies you’ll ever make! A few reasons we love them include:

Made in one bowl, they couldn’t be easier to make!
They bake in 30 minutes or less.
Made with a chocolate batter and filled with chocolate chips in every bite, they’re super decadent.
They have crackly tops and soft, gooey centers for the reliable balance of taste and textures.

Ingredients You’ll Need

For these one-bowl brownies, we used a handful of ingredients, most of which you probably already have on hand. Here’s everything you’ll need:

Butter – Use unsalted butter for the finest results. It will also need to be melted either in the microwave or on the stovetop.
Sugar – Regular granulated sugar helps sweeten the batter.
Eggs – These help add structure to the brownies and contribute to their gooey texture and rich taste.
Vanilla Extract – Use pure vanilla extract, not imitation varieties. Trust us, it’s worth the splurge!
Vegetable Oil – The primary fat in the recipe, this is crucial to creating the tender, fudgy texture for a dessert that’s out of this world.
Unsweetened Cocoa Powder – The higher the quality of your cocoa, the better your brownies will taste!
Flour – We use regular all-purpose flour, but a 1:1 gluten-free flour alternative would work as well.
Cornstarch – This is our secret weapon to creating a chewy texture just like the brownies you make from a box.
Baking Soda – Make sure it’s fresh to ensure your brownies come out fluffy and tasty.
Salt – Just a pinch helps enhance the flavors of the rest of the ingredients.
Chocolate Chips – We like to sprinkle in semi-sweet chocolate chips for extra chocolatey goodness in every bite. If preferred, you could use dark chocolate or white chocolate varieties, too!

Fun Mix-ins

For these one-bowl brownies, we kept the ingredient list simple to enhance the chocolate taste. However, you can absolutely experiment with different mix-ins and flavors to make them your own! For instance, some of our go-to options include:

Chopped Nuts
Freeze-Dried Raspberries
Chopped Oreos
Andes Mints
Espresso Powder
Chopped Up Candy (like KitKats, Reese’s, Rolos, and Snickers)
Mini Marshmallows
Peanut Butter or Peanut Butter Chips
Caramel Sauce
Nutella

How to Make One Bowl Brownies

Once you see how simple these one-bowl brownies are to make, you’ll never go back to other brownie recipes again! Here’s how it’s done:

Combine the Wet Ingredients. Add the melted butter and sugar to a large bowl, and beat to combine. Add the eggs and vanilla, and whisk until smooth. Next, stir in the oil and cocoa powder, mixing just until no clumps remain.
Add the Dry Ingredients. Using a rubber spatula, stir in the flour, baking soda, and salt until just combined. Gently fold in the chocolate chips.
Bake. Pour the batter into a greased baking dish, spreading it out evenly. Bake until the batter has set and a cake tester can be inserted into the center and removed with just a few tender crumbs attached.
Cool. Set your brownies aside to cool, slice, and enjoy!

Should I Use a Metal or Glass Pan?

Either will work for this one-bowl brownies recipe as long as it is 8×8” in size. Personally, we prefer to use a metal pan because it allows for crackly edges. If you’re more of a center brownie person, you may prefer to use a glass pan instead. However, be aware that you may need to add a few extra minutes of baking time to ensure your brownies are set. No matter what you use, they’ll be tasty!

Baking Tips

Don’t get us wrong, these brownies are SUPER simple to make, but we’ve got a few extra tips to help ensure they’re completely reliable every single time you bake.

Use Parchment Paper. To make removing your brownies simple, spray your baking pan with oil, and line it with parchment paper, letting a few inches hang over the side. Then, all you have to do is lift it up to remove your brownies once they’re baked.
Don’t Overmix. Be careful to combine your ingredients just until they are smooth and no clumps remain. Continuing to mix will result in dense, tough brownies, and nobody wants that!
Avoid Overbaking. This is super important! If they’re overbaked, your brownies won’t be fudgy and tender. They’ll continue to cook in the pan as they cool. So, you’ll want to remove them from the oven as soon as the batter is set. For this recipe, you’ll want a few crumbs to cling to a toothpick or cake tester when inserted into the center of the pan.
Cool Completely. We know it’s nearly impossible to wait, but allowing your one-bowl brownies to cool completely will ensure they stay together and don’t crumble into pieces once sliced.

How to Store

Uncut brownies will stay fresh for longer. So, if you’re planning on making them ahead of time, we recommend keeping them uncut in the pan. Covered, they will stay fresh at room temperature for up to 4 days. Or, you can slice your brownies, and store them in an airtight container at room temperature for 1-2 days. Do not place your brownies in the refrigerator! Otherwise, they’ll dry out.

For a longer-lasting option, feel free to freeze your one-bowl brownies instead. They keep really well! For the finest results, freeze the entire batch unsliced. To keep them fresh, wrap them first in plastic wrap and again in foil. Then, transfer them to an airtight container or sealable bag. They’ll stay fresh for up to 3 months. When you’re ready to eat, let your brownies thaw in the fridge overnight, slice the slab into squares, and enjoy!

Common Questions about One Bowl Brownies with Chocolate Chips

Are one bowl brownies fudgy or cakey?

One bowl brownies with chocolate chips typically lean toward the fudgy side of the brownie spectrum thanks to their higher fat-to-flour ratio! The addition of chocolate chips creates pockets of melty goodness that enhance the fudginess, making them amazingly rich and tender rather than light and cakey.

How do you know when one bowl brownies are done?

One bowl brownies are perfectly baked when the edges are set, but the center still looks slightly underdone, and a toothpick inserted comes out with a few tender crumbs! Remember that brownies continue cooking from residual heat after removal from the oven, so it’s better to err on the side of underbaking for that reliable fudgy center.

Should brownie batter be thick or runny?

Ideal brownie batter should have a consistency that’s somewhere between cake batter and cookie dough – thick enough to need spreading in the pan but still pourable! If your one bowl brownie batter is too thick, it might yield overly dense results, while too runny could indicate not enough flour or too much liquid.

Can you overmix brownie batter?

You absolutely can overmix brownie batter, which develops too much gluten and creates tough, less tender brownies! Once you’ve added the flour to your one-bowl brownie recipe, mix just until no dry streaks remain – those few extra seconds of mixing might seem harmless, but can totally impact the final texture.

More Brownie-Inspired Recipes

If brownies are your jam, you’re in for a treat! Check out these mouthwatering desserts that’ll take your brownie game to the next level!

overhead image of sliced one bowl brownies topped with salt

the Ayyem kitchenServings: 12 servings

Prep: 5 mins
Cook: 25 mins
Total: 30 mins

Fudgy, chocolatey, and decadent, desserts don’t get better than these One Bowl Brownies! Email

Ingredients

8 tablespoons unsalted butter melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons vegetable oil
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

Instructions

Preheat the oven to 325 degrees Fahrenheit. Grease an 8×8 baking dish, and set aside.
In a large bowl, beat the melted butter and sugar until smooth. Add the eggs and vanilla, and whisk to combine. Stir in the oil and cocoa powder, mixing just until smooth.8 tablespoons unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons vegetable oil, 3/4 cup unsweetened cocoa powder
Using a rubber spatula, stir in the flour, cornstarch, baking soda, and salt just until combined and no clumps remain. Gently fold in the chocolate chips.1/2 cup all-purpose flour, 2 teaspoons cornstarch, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1 cup semi-sweet chocolate chips
Pour the batter into the prepared baking dish, spreading it out evenly.
Bake 25-30 minutes or until the batter is set and a cake tester can be inserted into the center and removed with just a few tender crumbs attached. Be careful not to overcook!
Set aside to cool.
Store unsliced in an airtight container at room temperature for up to 4 days or sliced for 1-2 days.