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One Bowl Brownies

One Bowl Brownies are my go-to when I need to make a dessert quick for a crowd. It's easy to make and filled with chocolatey goodness!

Course Dessert
Cuisine American
Keyword brownies, chocolate, chocolate frosting, dessert, easy dessert, one bowl
Prep Time 5 minutes
Cook Time 25 minutes
cool time 30 minutes
Total Time 1 hour
Servings 24



  • 1 cup unsalted butter, melted
  • ½ cup unsweetened cocoa powder
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour

Chocolate Frosting:

  • ¼ cup unsalted butter, softened
  • ¼ cup + 1 tablespoon of milk, cream or half & half to thin
  • 1/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • dash salt



  1. Preheat oven to 350° degrees and place rack in center of oven. Line a 9x13-inch baking dish with parchment paper.

  2. Place the melted butter and cocoa powder in a large bowl. Whisk until smooth.

  3. Add the sugar. Mix until blended well, then add eggs and vanilla. Mix until smooth.

  4. Using a large spoon or spatula, fold in flour, just until flour disappears.

  5. Spread the batter into the prepared baking pan and spread out evenly.

  6. Bake 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Do not over bake. Remove from oven.

Chocolate Frosting:

  1. While the brownies are baking, make the frosting.

  2. Beat together all the frosting ingredients in a bowl until smooth. After the brownies have cooled for 30 minutes, pour frosting over warm brownies and spread gently. Let cool completely before cutting and serving.

Recipe Notes

  • I also make this recipe right in the same pan used to melt the butter. Just melt the butter and proceed with the recipe as directed. 
  • If  parchment paper is not available, use a piece of foil that has been sprayed lightly with cooking spray. Line the inside of the pan with foil and then spread the brownies on top of the foil (I use the shiny side up). 
  • These brownies are very thick and fudge-like. They are best stored covered in the refrigerator. Best served chilled.
  • When we lived in Spain, I made this recipe several times to feed to the missionaries and young adults. Each pan yields 24 small brownies. In Mallorca it is very humid (often over 70% humidity). I was baking at sea level and the ovens are very small. I add 2 tablespoons of flour to this recipe in Spain, and baked on the lowest rack because all of the heat came from the top of the oven. For the unsweetened cocoa I  used a product by VALOR which was a dark chocolate that was lightly sweetened.  In high humidity this brownie is best served chilled and stored in the refrigerator.