Fudgy One-Pot Brownies

Fudgy One-Pot Brownies

by 14 people

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Makes: 4 servings

Yield: 16 brownies

Prep: 15 mins

Bake: 45 mins

Ingredients
  • 1 1/2 sticks butter
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup natural unsweetened cocoa powder
  • 1/3 cup flour
Directions
  1. Preheat the oven to 350 degrees . Line an 8-inch- square baking pan with foil, leaving a 2-inch overhang. Coat the foil with cooking spray. In a medium saucepan, melt the butter over medium. Off heat, whisk in the sugar, vanilla and salt. Whisk until creamy, about 1 minute. Add the eggs, one at a time, whisking well between additions. Add the cocoa powder and flour; stir until just blended. Pour into the pan.
  2. Bake the brownies until a tester inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Cool in the pan set on a wire rack. Using the foil overhang, lift the brownies out of the pan. Cut into squares.
Tip CHOCO-MINT SANDWICHES
  • Mix 10 oz. white chocolate, melted, 1/3 cup heavy cream, 1 tsp. peppermint extract and 4 drops green food color. Spread over cooled brownies in the pan; chill until set. Mix 7 oz. bittersweet or semisweet chocolate, melted, and 1/2 cup heavy cream; spread over mint layer and chill until set.
Tip CHAI-SPICED CRISPY TREATS
  • Stir 3/4 tsp. ground cardamom and 1 tsp. ground ginger into the batter; bake and let cool completely. In a medium saucepan, stir 5 oz. marshmallows, 1 1/2 tbsp. butter and 1/2 tsp. ground black pepper over medium heat until smooth. Fold in 3 cups crisped rice cereal. Press onto brownies in the pan.
Tip KETTLE CORN CRUNCH
  • Fold 1 1/2 cups honey-roasted peanuts into the batter. Scatter 2 cups caramel popcorn over the batter before baking.
Tip GERMAN CHOCOLATE
  • Fold 1 1/2 cups chopped toasted pecans into the batter before baking. Mix 1/2 cup heavy cream with 4 oz. bittersweet or semisweet chocolate, melted. Spread over cooled brownies in the pan. Top with 1 cup toasted coconut.
Tip TRIPLE-LAYER S'MORES
  • Mix 1 2/3 cups crushed graham crackers with 6 tbsp. melted butter, 3 tbsp. sugar and a pinch salt; press onto bottom of pan. Bake until golden, about 8 minutes; cool. Top with brownie batter; bake and cool. Scatter 1 1/2 cups mini marshmallows on top; broil until golden, about 1 minute.
Tip CHERRIES JUBILEE
  • Fold 3/4 cup dried cherries and 3/4 cup bittersweet or semisweet chocolate chips into the batter before baking.
Tip SALTED CARAMEL
  • Stir 1 1/2 cups toffee bits into the batter before baking. Spoon caramel sauce over cooled, sliced brownies. Top with a pinch sea salt.
Tip RASPBERRY CHEESECAKE
  • Beat 4 oz. room-temperature cream cheese, 1 egg yolk, 3 tbsp. sugar and 1/4 tsp. pure vanilla extract until smooth; dollop over the batter in the pan. Stir 1/3 cup raspberry jam to loosen; dollop over the batter. Gently fold in spots to create swirls. Bake about 1 hour.
Tip PARTY ANIMAL
  • Beat together 2 cups confectioners' sugar, 1 stick room-temperature butter, 2 tbsp. milk and 1/2 tsp. pure vanilla extract. Spread over cooled brownies in the pan. Top with sprinkles and frosted animal crackers.
Tip WAFER MADNESS
  • Beat together 2 cups confectioners' sugar, 1 stick room-temperature butter, 2 tbsp. milk, 1/2 tsp. pure vanilla extract and 2 drops yellow food color. Spread over cooled brownies in the pan. Top with chopped wafer cookies and Pop Rocks candies.
Tip THE ELVIS SUPREME
  • Beat together 3/4 cup confectioners sugar, 1/2 cup peanut butter (not natural), 1/2 stick room-temperature butter and 1/2 tsp. pure vanilla extract. Spread over cooled brownies in the pan. Top with banana chips and crumbled bacon.
Tip DOUBLE MALT
  • Beat together 1 1/4cups malted milk powder, 1 stick room-temperature butter, 1/4 cup confectioners' sugar, 1/4 cup heavy cream and 2 oz. bittersweet chocolate, melted. Spread over cooled brownies in the pan. Top with 1 bag (7 oz.) malted milk balls, halved.
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