One-Bowl Brownies

One-Bowl, Super-Quick, Very Adaptable, Never-Buy-A-Mix-Again Brownies

Why anyone makes brownies from a mix is beyond me.  Not only do they taste like cardboard and have the mouth-feel of a dry sponge, mix brownies don’t take any less effort than scratch brownies.  Plus, the latter can be thrown together in a jiffy from ingredients you likely have on hand anyway.  The only ‘extra’ thing you may need to stock is a box of cocoa powder, which will last you about 4-5 batches.

(important caveat:  my mother, the original proprietor of the Strawberry Kitchen, has been known to doctor up a box of Ghiradelli mix, substituting butter for oil and hot coffee for water, with pretty spectacular results…but at this point you’re basically making homemade brownies anyway…)

I’ve made these brownies for more kids’ sporting events, Drama Club bake sales and church potlucks than I can count.  But my favorite time to make them is right after dinner—it’s so satisfying to have a warm-from-the oven ‘surprise’ dessert that you hadn’t planned for, one that’s out of the oven before the last dirty dish has been loaded.  Add a scoop of ice cream and some fresh raspberries and even the most discriminating dinner guests will go home very happy. 

These brownies are also adaptable for every holiday.  I cut them out with a heart-shaped cookie cutter at Valentine’s, and it’s become a tradition in my house to serve these warm, with peppermint stick ice cream, while we’re trimming the tree…but that’s jumping the season.

Today,  I decorated my batch in honor of the Notorioius RBG, who passed away Friday.  Because everyone knows that chocolate is the best antidote to grief.

My Brownie MVPs
– My favorite mixing bowl,
– Spatula
– Importantly, sifter that my sweet Aunt Jeannine (and fellow chocolate lover) gave me for my bridal shower

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Ingredients

• 1 cup (2 sticks) butter

• 2 cups sugar

• 2 tsp. vanilla extract

• 4 eggs

• 1 cup all-purpose flour

• 2/3 cup cocoa powder
  (I use Hershey’s Special Dark)

• 1/2 tsp. baking powder

• 1/2 tsp. salt

• 2 large handfuls of semi-sweet chips

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Directions

• Preheat oven to 350.
• Grease a 9 x 13 baking pan.
• In a large, microwave-safe mixing bowl, melt butter in microwave for 30 seconds; stir until all liquid.
• Stir in sugar, vanilla and eggs.  Mix well by hand.
• In a separate bowl, sift together flour, cocoa, baking powder and salt.  Stir into egg mixture.
• Add a couple heaping handfuls of chocolate chips, and stir.
• Pour batter into prepared pan.  Bake for about 22-25 minutes, until toothpick inserted in center comes out clean.
• Allow to cool, cut into squares, and enjoy.

RECIPE FOR PRINT

One-Bowl Brownies

Recipe by Betsy OwensCourse: DessertsDifficulty: Easy

Servings

15

brownies

Prep time

15

minutes

Cooking time

22

minutes

Ingredients

• 1 cup (2 sticks) butter

• 2 cups sugar

• 2 tsp. vanilla extract

• 4 eggs

• 1 cup all-purpose flour

• 2/3 cup cocoa powder
  (I use Hershey’s Special Dark)

• 1/2 tsp. baking powder

• 1/2 tsp. salt

• 2 large handfuls of semi-sweet chips

Directions

• Preheat oven to 350.
• Grease a 9 x 13 baking pan.
• In a large, microwave-safe mixing bowl, melt butter in microwave for 30 seconds; stir until all liquid.
• Stir in sugar, vanilla and eggs.  Mix well by hand.
• In a separate bowl, sift together flour, cocoa, baking powder and salt.  Stir into egg mixture.
• Add a couple heaping handfuls of chocolate chips, and stir.
• Pour batter into prepared pan.  Bake for about 22-25 minutes, until toothpick inserted in center comes out clean.
• Allow to cool, cut into squares, and enjoy.