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+ servings

One Bowl Traditional Brownies

yield: 1 (13 x 9-inch) pan
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  • 6 1/2 oz. bittersweet chocolate, roughly chopped
  • 1 1/2 sticks (12 tablespoons) unsalted butter
  • 1 2/3 cups sugar
  • 1 cup all-purpose flour
  • 3 eggs, at room temperature
  • confectioners’ sugar, to decorate


  • Preheat the oven to 325 (F).
  • Put 6 1/2 oz. chocolate and 1 1/2 sticks butter in a large, heatproof, stainless steel bowl over a saucepan of simmering water -- make sure the base of the bowl does not touch the water. Leave until melted and smooth, stirring occasionally.
  • Remove bowl from heat. Add 1 2/3 cups sugar, and use a rubber spatula to stir the sugar into the chocolate and butter mixture until well incorporated.
  • Add 1 cup flour and stir until just incorporated. There should be one or two flour streaks left -- be careful not to overmix, or your brownies will be too tough and I will be sad.
  • Finally, stir in the eggs and mix until just incorporated. The batter should be thick and smooth at this point.
  • Spoon the dough into the prepared baking pan and bake in the preheated oven for about 30-35 minutes, or until flaky on top but still soft in the center. Be careful not to overbake otherwise the edges will become hard and crunchy.
  • Let cool completely on a wire rack before dusting with confectioner’s sugar to decorate.


Adapted from the Hummingbird Bakery Cookbook
Special Equipment: 
  • 1 large stainless steel bowl (I used a 7 1/2-quart bowl from Tivoli, but you can definitely go smaller than that)
  • 1 13 x 9-inch baking pan, lined with parchment paper