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stack of dairy free brownies surrounded by flowers

10+ Homemade Brownies from Scratch, including One-Bowl Brownies

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This list of Homemade Brownies from Scratch provides inspiration for a variety of brownie flavors that can all be easily achieved at home, including these Best Ever One-Bowl Fudgy Chocolate Brownies.
Course Dessert, Snacks
Cuisine American
Diet Vegetarian
Keyword 30 Minutes or Less, Brownies, Chocolate, Easy, One-Bowl
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 brownies
Author Marley Goldin

Equipment

Ingredients

  • ½ cup unsalted butter, softened
  • 1 ¼ cup cups granulated sugar
  • 1 tablespoon coconut oil in liquid form
  • 2 eggs large
  • 2 teaspoons vanilla extract
  • ½ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 2 teaspoons espresso powder optional
  • 1 cup chocolate chips
  • 1 pinch sea salt or pink Himalayan salt

Instructions

  • Preheat an oven to 350°F.
  • Combine softened butter with the sugar and coconut oil using a hand mixer. If you haven't had time to let your butter soften, put it in the microwave for 20 second-intervals until you can poke it with your finger and leave an imprint.
    ½ cup unsalted butter, softened, 1 ¼ cup cups granulated sugar, 1 tablespoon coconut oil
  • Add the eggs and vanilla and whisk until combined.
    2 eggs, 2 teaspoons vanilla extract
  • Sift in flour, cocoa powder, espresso powder (optional), and salt and combine until smooth.
    ½ cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon salt, 2 teaspoons espresso powder
  • Pour batter into lined 9 x 9 inch square baking pan.
  • Cover top with an even layer of chocolate chips.
    1 cup chocolate chips
  • Bake for 25-30 minutes, remove from oven and immediately crack on sea salt or pink Himalayan salt. Allow to cool and enjoy!
    1 pinch sea salt or pink Himalayan salt

Notes

  • When the brownies first come out of the oven, they may seem slightly underdone. This is intentional as they will continue to cook until they cool. However, if you are one of those people who prefers the corner pieces and not the ooey-gooey middle bits, leave them in the oven for 5 extra minutes in order to get a crispier treat.
  • I like my brownies chunkier, so I use a 9-inch by 9-inch pan. If you want thinner brownies, you can easily use a 13-inch by 9-inch pan. No need to alter the cooking time or anything. I’ve made them in this size pan before and they are equally delicious.
  • The quality of the chocolate chips makes a big difference in this recipe.