My mom excels in the kitchen, especially when it comes to baking. She creates stunning layer cakes, flaky croissants, and boasts an unbeatable brownie recipe. Every Christmas, we eagerly anticipate her famous almond kringle. While her skill is honed from years of experience, I believe her true secret lies in her passion for both baking and savoring the results. Her one-bowl brownies exemplify this love.
These brownies are a testament to her dedication. My mom cherishes the aromas and flavors of every treat she bakes, ensuring they come out perfectly each time.
One-Bowl Brownies That You'll Adore
Many of my favorite desserts come from my mom's kitchen, including Italian cream cake, buttermilk pie, and these brownies. It took me a while to appreciate their straightforwardness, especially after trying many less satisfying brownie recipes. I finally understood how special they are.
When I asked her for the recipe, she sent me a worn, oil-stained photo of a typed recipe from her old McCall’s cookbook, along with a note saying, “I've made these countless times, and I keep a small Pyrex pan for half batches. It's risky to have the full batch around!”
What Makes This Brownies Recipe a Favorite
So, what’s the magic behind these brownies? First, they have a unique soufflé-like texture, with a delicate cocoa top that crisps and shatters with each bite.
Another advantage is that they require just eight common pantry ingredients. Plus, they’re a one-bowl recipe! Most importantly, the unsweetened chocolate provides a deeply satisfying flavor that’s hard to beat.
Here are some key points about these brownies:
- Excellent for freezing. Allow them to cool completely, slice, and place in a ziplock bag for up to two months. Reheat gently in the oven or microwave.
- Nuts are optional. The recipe originally includes chopped walnuts, but I skip them since Adam prefers his brownies plain. However, feel free to add a cup of your favorite nuts if you desire.
- For thinner brownies, use a 9×9″ pan. Just adjust the baking time down by about five minutes.
- Elevate for special occasions. Top with whipped cream and chocolate shavings, or layer with whipped cream and fresh raspberries in a glass.
Description
After some convincing, my mom finally shared her renowned one-bowl brownies recipe! It’s simple, rich, and irresistibly fudgy. Prepare to fall in love!
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs, at room temperature
- 2 ounces melted unsweetened chocolate, cooled slightly
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon kosher salt
- flaky sea salt, for garnish
Instructions
- Preheat oven to 325°F. Line an 8×8″ baking pan with parchment paper, then spray with nonstick spray.
- In a stand mixer, beat the butter and sugar on medium-high for about three minutes until fluffy. Add the eggs one at a time, followed by the melted chocolate and vanilla.
- Mix in the flour, baking powder, and salt, using a fork to combine. Then, mix on low until just combined, scraping down the sides as needed.
- Pour the batter into the prepared pan and spread evenly. Bake for 30 minutes, or until a knife inserted in the center comes out clean. A few crumbs are fine, but it shouldn't be wet.
- Using the parchment, lift the brownies from the pan, sprinkle with flaky salt, and let cool for at least ten minutes before cutting. Enjoy warm or at room temperature.
