One Bowl Brownies 9×13, this recipe for brownies contains cocoa powder and oil, no butter. This is a great recipe for a new cook.
Plus, they are perfectly fudgy, gooey, chocolatey, and lip-smackingly delicious!
Try a few more of my chocolate treats> Sour Cream Dark Chocolate Pound Cake, Chocolate Christmas Cake with Chocolate Pocky Trees, and Mississippi Mud Cake
ONE BOWL BROWNIES 9×13
It only takes about 10 minutes (less really) to mix these brownies together with eight ingredients that you probably already have in your pantry. They’re dense, fudgy, and unbelievably delicious!
All you need is a tall glass of cold milk and you’re set for the perfect snack!
WHAT YOU’LL NEED TO MAKE ONE BOWL BROWNIES
The full recipe with amounts and instructions is at the bottom of this post. As well, set up your recipe box for free so you will never lose this wonderful recipe.
- All-purpose flour
- Cocoa powder
- Vegetable oil
- Vanilla extract
- Chocolate chips
ARE YOU A CAKEY OR FUDGY BROWNIE PERSON?
Whether you’re a cakey or fudgy type of brownie person, this hits both. They’re slightly cakey but chewy, fudgy, and studded with chocolate chunks. The ratio of flour to fat is what makes a brownie cakey or fudgy and you’ll see in this recipe they are about equal.
Take care and do not over mix them and do not overbake them.
These brownies are flavored with cocoa powder. I recommend using a good quality cocoa powder like Ghiradelli cocoa powder. As well, use really good chocolate chips for the best chocolate flavor.
Wrap the brownies like the pros (encase them completely in plastic) and they’ll stay fresher for longer. They’ll stay soft and fresh on the countertop for 4 to 5 days.
Alternatively, you can wrap them individually and freeze them for up to 6 weeks. This is great for school and work lunches.
For more brownie recipes, check out these fan favorites
ONE BOWL Brownies 9×13
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- 1 and ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 5 large eggs room temp, beaten before adding to bowl
- 1 cup oil
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips or bittersweet
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with Wilton Cake Release or solid vegetable shortening.
- Mix all ingredients together. Spread into the prepared pan and level the top.
- Bake for 25 to 30 minutes or until a wooded pick or cake tester is inserted in the center and comes out *almost* clean.
- For cleaner cuts let the brownies cool completely before cutting and serving.
- Be careful not to overbake the brownies. I prefer them slightly underdone. Therefore, I bake them for 25 minutes.
- I would really appreciate if you would please take a second to give this recipe a 5-star rating.
Would have given 10 stars if possible! I am a brownieholic! These met my need for a late night attack. So easy and again your recipe is pantry friendly. I did omit chocolate chips and added pecans. Just a personal thing. Thanks for sharing!