Fudgy Hershey One-Bowl Brownies
Whip up a batch of quick and easy Fudgy Hershey One-Bowl Brownies. Made with simple ingredients for rich, fudgy brownies that are the ultimate treat for any occasion. These brownies are are guaranteed to satisfy your sweet tooth.
Servings: 9 Brownies
Calories: 229kcal
Equipment
- 1 8 x 8 square glass cake pan
- 1 8 x 8 square silicone cake pan
- 1 Silicone spatula
- 1 large mixing bowl
- Parchment Paper Sheets
Ingredients
- ½ cup butter softened to room temperature
- 1 cup sugar white granulated
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- ⅓ cup cocoa powder unsweetened
- ½ cup flour all purpose
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
One Bowl Brownies Method
- Preheat your oven to 350°F, and either grease or line your pan with parchment or aluminum foil. This let's you easily lift the entire 8"x8" brownie slab out after baking! Set aside.
- In a large mixing bowl, cream the softened butter with the sugar and vanilla. Add the eggs and mix well.½ cup butter, 1 cup sugar, 1 teaspoon vanilla extract
- Mix the eggs into the butter and sugar mixture.2 large eggs
- Add the flour, baking powder, cocoa powder, and salt to the bowl. Mix with a spatula, breaking up any small lumps in the batter.⅓ cup cocoa powder, ½ cup flour, ½ teaspoon baking powder, ½ teaspoon salt
- Stir with either a spatula about 50 strokes, or until flour and cocoa are mixed into the sugar, butter, and egg mixture. Or use an electric mixer on the slow setting. Be sure to scrape the sides with the spatula to mix everything well.
- Spread the thick chocolate batter into an 8x8 inch baking dish. Bake for 22-25 minutes in the preheated oven. They will appear soft in the middle, but as long as the toothpick comes out clean, remove from the oven. Do not over bake, the brownies will continue to cook while cooling.
- After baking the brownies, let them cool completely. Turn out and cut into 9 brownies.
Notes
- Use Good Quality Cocoa Powder: The flavor of your brownies largely depends on the cocoa. Opt for a high-quality unsweetened cocoa powder for the best, most intense chocolate taste.
- Don't Overmix After Adding Flour: Once you add the flour and other dry ingredients, mix just until no dry streaks remain. Overmixing at this stage can develop gluten, leading to tougher, less fudgy brownies.
- Line the Pan for Easy Removal: For simple cleanup and easy removal, line your baking pan with aluminum foil or parchment paper, leaving an overhang on the sides. This creates "handles" to lift the cooled brownies right out of the pan.
- Test for Doneness Carefully: Brownies are notorious for going from perfectly fudgy to dry quickly. Insert a toothpick into the center; it should come out with moist crumbs attached, not wet batter, and not completely clean.
- Cool Completely Before Cutting: It's tempting to cut into warm brownies, but for clean, neat slices and the best fudgy texture, let them cool completely in the pan on a wire rack.
Nutrition
Calories: 229kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 251mg | Potassium: 100mg | Fiber: 2g | Sugar: 22g | Vitamin A: 375IU | Calcium: 30mg | Iron: 1mg
