One-Pot Brownies

These are not related to the substance that is legal in my state, along with Colorado. It is also not related to One Direction, although I served these brownies to some of their fans. They are tasty, and they are able to be adapted to your favorite flavors. For instance, I have added a bit of instant coffee in the first step. I also like to add mint chips and give it an Andes kind of flavor. These are super easy and fast, ranking them up with my favorite brownies. I like my fudgy ones a bit better because they are taller, but if I am in the mood for a really gooey brownie that is fast, these are the right ones.

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They are just begging for a bite, yes?

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Oh, and speaking of fudgy, have you noticed a theme to the recipes so far this month?

Directions for One-Pot Brownies

Slightly adapted from Amateur Gourmet  

  • 1 stick (8 Tablespoons) butter, cut into Tablespoon-sized pieces
  • 1 cup granulated sugar
  • ¾ cup cocoa powder
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla extract
  • 2 cold eggs
  • ½ cup flour
  • ½ to ¾ cup chocolate chips (mini, chocolate-mint, regular, a mix of types, etc.)

 

Preheat the oven to 325 degrees. Prepare an 8×8 baking dish with foil and baking spray. Place a heat-resistant bowl (like your metal mixing bowl) over a pot of simmering water. Place the butter, sugar, cocoa, and salt in the bowl.

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Stir and heat until the butter is melted, the mixture turns into a paste, and it feels hot to the touch.

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Remove from the heat and allow to cool for a minute.

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Then, stir in the vanilla. Add the eggs one at a time, stirring well after each one. Stir in the flour until it disappears, then beat it with your spoon (or sturdy spatula) 40 times.

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Stir in the chips, then spread in the pan and bake for 25-35 minutes until set around the edges.

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If desired, let it cool 5 minutes on a wire rack, then place it in the freezer for fudgier results. Otherwise, just cool completely before cutting and serving.

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Directions for One-Pot Brownies (wih

Slightly adapted from Amateur Gourmet  

  • 1 stick (8 Tablespoons) butter, cut into Tablespoon-sized pieces
  • 1 cup granulated sugar
  • ¾ cup cocoa powder
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla extract
  • 2 cold eggs
  • ½ cup flour
  • ½ to ¾ cup chocolate chips (mini, chocolate-mint, regular, a mix of types, etc.)

Preheat the oven to 325 degrees. Prepare an 8×8 baking dish with foil and baking spray. Place a heat-resistant bowl (like your metal mixing bowl) over a pot of simmering water. Place the butter, sugar, cocoa, and salt in the bowl. Stir and heat until the butter is melted, the mixture turns into a paste, and it feels hot to the touch. Remove from the heat and allow to cool for a minute. Then, stir in the vanilla. Add the eggs one at a time, stirring well after each one. Stir in the flour until it disappears, then beat it with your spoon (or sturdy spatula) 40 times. Stir in the chips, then spread in the pan and bake for 25-35 minutes until set around the edges. If desired, let it cool 5 minutes on a wire rack, then place it in the freezer for fudgier results. Otherwise, just cool completely before cutting and serving.

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2 thoughts on “One-Pot Brownies

  1. Pingback: Cream Cheese Brownies | fudgingahead

  2. Pingback: Fudgelet Adventures (part 10): Third Birthday Party! | fudgingahead

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