One Bowl Brownies

    45 mins

    This is the best and easiest recipe for brownies, and there's less washing up!

    990 people made this

    Serves: 12 

    • 125g plain chocolate, broken into pieces
    • 185g butter
    • 440g (2 cups) caster sugar
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 125g (1 cup) plain flour
    • 125g (1 cup) chopped walnuts

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 180 C.
    2. Microwave chocolate and butter in large bowl on HIGH for 2 minutes or until butter is melted.
    3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
    4. Spread in greased 23x30cm baking pan. Bake in preheated oven for 35 minutes (do not overbake).

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    Reviews and ratings
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    Reviews in English (805)


    Excellent! My family enjoyed these brownies. I also used 12 tbls cocoa powder and 3 tbls vegetable oil instead of the 4 unsweetened chocolate squares. Search is over - this is the recipe I'll keep.  -  30 Mar 2007  (Review from Allrecipes US | Canada)


    I found this recipe in a brochure from a grocery store a few years ago. These brownies are very easy to make! Just the thing if you are looking for a fudgy brownie as opposed to a cake-y one. A word of caution: they will stick to the pan! The original recipe calls for covering the pan with foil, leaving enough at edges to form handles. Grease the foil generously. It works well.  -  12 Nov 2006  (Review from Allrecipes US | Canada)


    I found this on the box of my Baker's Unsweetened Chocolate and gave it a try. My family & I agree that they are delicious. As another reviewer mentioned the instructions do say to foil & grease the 9 X 13 pan, which I did & used pam with flour, and I had no problems with sticking. I followed the variation on the box for a more cakey brownie which was to add 1/2 cup more of flour and 1/2 cup of milk. Perfect. Will definitely make these again Edit: I made these again and cut the sugar down to 1 1/2 cups, while upping the vanilla to 2 tsp and they were much better.  -  06 Jan 2007  (Review from Allrecipes US | Canada)