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–+ servings
Three thick, gooey chocolate brownies with melted chocolate chips are stacked on a light-colored surface.
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5 from 8 votes

Chocolate Chip One Bowl Brownies

🍫🤎 My recipe produces ultra rich and chocolaty brownies that are wonderfully fudgy, EASY, and no mixer required! Throw away that box of brownie mix and make these homemade brownies that everyone LOVES instead!
Prep Time10 minutes
Cook Time25 minutes
Course: Brownies, Dessert
Cuisine: Brownies, Dessert
Keyword: chocolate chip one bowl brownies, homemade brownies with chocolate chips, one bowl brownies
Servings: 9
Calories: 415cal

Equipment

Ingredients

  • ½ cup unsalted butter (salted butter may be used if you prefer a more salty-sweet dessert)
  • 1 ½ cups semi-sweet chocolate chips divided 3 ways (in the melted butter, in the batter, sprinkled on top)
  • 1 cup granulated sugar
  • ½ cup unsweetened natural cocoa powder (dutch-processed cocoa is not required but may be substituted; sifting is not required but if it's particularly lumpy you may wish to sift it)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon salt or to taste (flaky sea salt sprinkled on top of the pan before baking is another option)
  • ½ teaspoon baking powder (omit if you want an ultra fudgy, flat, dense brownie)

Instructions

  • Preheat oven to 350F and line an 8×8-inch square baking pan with parchment paper or nonstick aluminum foil for easier cleanup and spray with cooking spray; set aside.
  • To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  • Add 1/2 cup chocolate chips to the melted butter and stir to melt. If the chocolate chips cannot be stirred smooth, pop the bowl back into the microwave and microwave for 10 seconds, stop to stir, and repeat until the chocolate chips have melted.
  • Wait momentarily (you don't want to scramble the eggs) before adding the sugar, cocoa powder, eggs, vanilla, and whisk to combine.
  • Add the flour, salt, baking powder, and stir until just combined; don't overmix.
    A glass bowl filled with chocolate batter and a mound of flour on top, ready to be mixed, sits on a white surface.
  • Add 1/2 cup chocolate chips and stir to incorporate.
    A bowl of chocolate pudding.
  • Turn batter out into prepared pan (it will be quite thick) and smooth the top lightly with a spatula.
  • Evenly sprinkle remaining 1/2 cup chocolate chips on top, lightly tapping them down so they adhere.
    A pan of uncut, baked brownies with chocolate chips on top sits on parchment paper in a square baking dish.
  • Bake for about 25 minutes or until the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
    A square baking pan with parchment paper holds freshly baked chocolate brownies topped with chocolate chips on a white surface.
  • Allow brownies to cool in pan on a wire rack for about 1-2 hours before slicing and serving. I sliced them into 9 pieces but they're rich and decadent and you could stretch this to 12+ pieces.
    A close-up of a thick, fudgy chocolate brownie with a rich, moist texture, resting on a white plate near a cloth with a pink grid pattern.

Notes

Adapted from my 2019 Starbucks Double Chocolate Brownies {Copycat Recipe} which was adapted from my 2013 The Ultimate Fudgy Caramel Brownies
Storage: Brownies will keep airtight container at room temp for up to 5 days or in the fridge for up to 1 week if you like your brownies chilled. Brownies will keep airtight in the freezer for up to 3 months. 

Nutrition

Serving: 1serving | Calories: 415cal | Carbohydrates: 49g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 173mg | Potassium: 272mg | Fiber: 4g | Sugar: 33g | Vitamin A: 383IU | Calcium: 48mg | Iron: 3mg
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