The easiest one bowl classic fudge brownie with a beautiful shiny flaky crust.
Yesterday you saw my deliciously boozy Baileys Irish Cream Brownie Chocolatini. Today, you’ll see (part 2 of 3) the homemade brownies I made for it. It’s of my very own tried and true recipe. One I’ve made countless of times and never fails me.
I’ve been hesitant in showing you this recipe thinking there are so many out there, so why mine? Why another classic brownie recipe? But when you make it enough times, you’re able to determine how much or how little you need to adjust certain ingredients to your liking.
I am by no means a professional recipe developer (although I try to create everything on my own) so when I come up with something and it works, I try it again. If it works again aaand again then, I know I’ve got something going here and you better believe, I will announce it to the world. Because I’m proud!
How many times have you made brownies from scratch only to have it end up too cake-like, dry, not fudgy enough or lacked the flaky cracked top?! That irks me sooo bad. A brownie is not a brownie if it’s not fudgy with a flaky top. Let’s not forget that this is the reason why brownies differ from any other square or bars known. So unless your goal is to go for a cake-like version of a brownie such as Betty Crocker’s Spicy Mexican Brownie then, I can understand.
You just can’t say no to Betty.
So as the name implies here’s my recipe, a one-bowl fudge brownie that’ll always remain a classic. I hope you try it, like it, love it and share it. And if you do, tell me about it too.
Part 2 of a 3-part series
Part 1 – BAILEYS Irish Cream Brownie Chocolatini
Part 2 – Homemade One-Bowl Classic Fudge Brownie
Part 3 – Easy Homemade BAILEYS Irish Cream – Ice Cream
If you enjoyed this recipe, consider commenting & rating below. I love to see your feedback and help answer any questions. Don’t forget to check below for related recipes.
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Easy One-Bowl Classic Fudge Brownies
- Total Time: 1 hour
- Yield: 16 squares 1x
Description
The easiest one bowl classic brownie with a beautiful shiny flaky crust.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
Instructions
- Heat oven to 350 degrees F. Line an 8 x 8 baking pan with aluminum foil leaving excess foil hang over two opposing sides for easy removal. Grease and flour bottom and sides of the foil; set aside.
- In medium bowl, melt butter in microwave on HIGH at 30 second intervals, stir and repeat if necessary until fully melted.
- Whisk in sugar and cocoa. Beat in eggs and vanilla.
- Using a rubber spatula, fold in flour until flour is completely blended in cocoa.
- Pour evenly into pan. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. ENJOY!
Notes
This is a thick batter which may require manual spreading in the pan. A rubber or an offset spatula is recommended to ease spreading.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Cuisine: American
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Hi- I love this recipe and have made it a few times, thanks for sharing. Quick question because I know 1+1 does not always equal 2 in baking. When I select 1 recipe, it’s 1 stick of butter but when I change it to 2, it’s still 1 stick of butter. I made 2 single recipes just in case, but is the butter measurement correct when doubling? Thanks!
★★★★★
Hi Nat!
You’re absolutely right in baking that 1+1 doesn’t always equal to 2. That’s usually the case for very large or very small recipes when flavors/textures can begin to go off from the original recipe. In this case for doubling, you’re still in the safe zone. Use 1 cup of butter (2 sticks). The recipe card only recognizes the first number on the ingredient line which is why the quantity in parenthesis didn’t double when switched to 2 – a small glitch in the system but very good question.
If doubling, I recommend splitting the batter in half to bake one batch at a time while keeping the reserved batter covered in the fridge until ready to bake. However, if you decide to bake in 2 separate 8×8 pans, keep them on the same rack and the time may have to increase by 5 to 10 minutes.
Glad you love the recipe! Happy baking!
– Connie | URBAN BAKES
Hi .. great recipe ..love the cracks top is so thick Crack. Is the hot mixture (butter) need to cooled first?, Before mix in egg and sugar ?..
Thank you so much.,
Nad, from Indonesia.
Hi Noor,
I apologize for the delay in response. I have been out of work for 3 weeks and so I am now catching up on messages. I’m glad you like the cracked top, that’s the best part! As for the recipe, make sure the butter is just melted. It will cool down to about room temperature when you mix in the sugar and cocoa. Then afterwards, you can mix in the eggs. Adding the eggs after the sugar and cocoa will prevent the eggs from curdling. Let me know your thoughts if you make them. Have fun!
~ Connie