ONE BOWL BROWNIES 9×13
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One Bowl Brownies 9×13, this recipe for brownies contains
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
- Salt
- Sugar
- Eggs
- 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
TO STORE
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
Ingredients
- 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 pure vanilla extract
- 2 cups semi-sweet chocolate chips or bittersweet
Instructions
- 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.
Notes
- 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Absolutely the best brownies I’ve ever made! Family favorite for sure!!
Thank you so much!
Hi, I love brownies & excited to see 9×13 size. Everyone seems scared to bake too much brownie for some reason with usually 8×8 size 😆. Only trouble now is we have anaphylactic allergy to eggs (nuts & gluten too) in our house. Do you think there are too many eggs to substitute? I just sub GF flour for normal usually works. Thanks for your time! 😊
I don’t think there’s too many eggs to substitute. They may not rise as much, but, if you’re like me, I enjoy gooey brownies are the best.
We made recipe and baked in a 9×13 pan per the instructions and found them to be too thin for our liking. The second time we baked the recipe in a 9×9” pan and they were thick and fudgy, so much better.
Could the recipe be halved and baked in an 8×8 or 9×9 pan? Just me and my husband and he doesn’t eat sweets!(I know, right??)
I’ll never understand people that don’t eat sweets. 😂 I prefer to eat only desserts. 😉Yes, it can be halved and baked in either an 8×8-inch or 9×9-inch pan. For 8×8-inch cook time will be 25 to 30 minutes and for a 9×9-inch pan 23 to 27 minutes depending if your pan is light or dark and how done you want them.
Love this recipe.