One Pan Brownies

One Pan Brownies

Makes one 11 x 7-inch pan of brownies

Chocolately, dark, and cakey these brownies are super easy to prepare. And believe me, they are just as easy as made-from-a-mix brownies and taste even better. An alternative name could be 1/2 cup brownies. Look at all the 1/2 cup measurements in the ingredient list! The rich taste of the brown sugar compliments the cocoa. I’ve used both light and dark brown sugar – so take your pick.

2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
1/2 cup unsweetened cocoa powder
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts

Preheat oven to 350°F. Spray an 11 x 7-inch baking pan with non-stick cooking spray. Measure flour, baking powder, and salt into a bowl. Whisk to blend and set aside.

Melt butter in a large saucepan over low heat. Remove pan from the heat and whisk in the cocoa powder, brown sugar, and granulated sugar until well combined. Let cool to the touch. Stir in the eggs and vanilla until well blended. Using a rubber spatula fold in the flour mixture, chocolate chips, and nuts. Spread the batter in the prepared pan. Bake for 18 to 20 minutes or until a toothpick inserted into the center of the brownies comes out clean. Be sure not to overbake. Cool on a rack. Have one or two before they’re gone. These don’t last long at my house.

  1. Sure have been enjoying your blog! Glad my mom sent it to me recently!

    These brownies are fabulous, and healthier than those box mixes with partially hydrogenated oils! Only problem is a 11×7 pan sure didn’t last long around here either!

    I have a question maybe you can answer sometime in a post… or here? What’s the purposes/differences in baking powder and baking soda? These brownies call for baking powder, but the blonde brownies you just posted have both! What gives?

    1. Thanks for your note and I’m so happy you’re enjoying the blog.

      I love the brownies and the blondies. I’m an equal opportunity baker so it’s difficult for me to pick my favorite. Baking our own cookies is rewarding and with easy recipes makes me think more than twice about the instant gratification from a box of cookies, Ho Ho’s, or Little Debbie’s. Plus like you said, who likes the ingredient lists on packaged products anyway.

      OK, now to address the baking soda/powder. Both baking powder and baking soda are leaveners. They make the baked goods rise by enlarging the bubbles created when the sugar and butter are stirred or beaten together. The bit of baking soda in the blondies helps neutralize the acid in the brown sugar, enhances the browning a bit, and helps create a slightly puffier bar. I haven’t tested the blondies without the soda, but I just might have to try it. I suspect they would be OK, perhaps just a bit chewier. If you try the blondies without the baking soda let me know how they turn out.

  2. Made these tonight and they were very good (sans the nuts because “my men” don’t like them in their brownies)! Seemed like you could taste all the ingredients, unlike boxed brownies. Very easy, will make these again and again. Thank you for the delicious recipe.

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