This is the brownie recipe I reach for when I want something utterly indulgent but impossibly simple: fudgy, chewy, and gloriously chocolaty with that glossy, crackly top everyone fights over. I first made this version the winter I discovered Two Peas and Their Pod's adaptation for one-bowl ease, and it immediately became the chocolate answer to every last-minute gathering, office party, and cozy night in with a movie. The moment you pull the pan from the oven, the kitchen fills with a warm, bittersweet chocolate aroma that never fails to draw people in.

I love how this method strips the process back to essentials: melted butter, sugars, eggs, and chocolate — no separate bowls, no creaming butter and sugar, no fuss. That single-bowl approach is more than convenience; it keeps the batter dense and glossy, which is exactly what you want for a deeply rich center and edge-to-edge crispness when baked in a 9x13" pan. The first time my sister tasted a warm square topped with a sprinkle of flaky sea salt, she declared it the best brownie she'd ever had — and those words stick with me every time I make them.

Ingredients

• Butter (1 cup, melted): Use unsalted butter and melt gently so it cools slightly before adding eggs. I often use Land O'Lakes or Kerrygold for richer flavor; melted butter gives a seductive density to the batter.
• Granulated sugar (1 cup) & dark brown sugar (1 cup, packed): The combination creates moisture and chew from the brown sugar while granulated sugar helps the top become shiny and crackly. Use light or dark brown depending on desired caramel notes.
• Eggs (4 large): Room temperature eggs incorporate more evenly and help produce the shiny top; use large eggs (about 50 g each) for best volume and texture.
• Vanilla extract (1 tablespoon): Pure vanilla lifts the chocolate and deepens flavor. Nielsen-Massey or McCormick pure vanilla are great options.
• All-purpose flour (1 cup): Spoon and level for accuracy. All-purpose gives the tender crumb you want; replacing it with bread flour will make the brownies chewier.
• Dutch-processed or unsweetened cocoa powder (1 cup): I prefer Dutch-process (like Valrhona or Ghirardelli) for its mellow, deep chocolate notes; natural cocoa works too but may alter color and acid balance slightly.
• Espresso powder (1 teaspoon, optional): A small amount intensifies chocolate without tasting like coffee. Instant espresso or strong instant coffee powder works fine.
• Kosher salt (1 teaspoon): Balances sweetness and highlights chocolate. Finish with flaky sea salt if desired.
• Chopped chocolate (1 1/4 cups, divided): Use high-quality bittersweet or semi-sweet baking chocolate (Ghirardelli, Guittard). Fold 1 cup into the batter and sprinkle 1/4 cup on top for a glossy, melty crown.

Instructions

Prepare the pan and oven: Preheat the oven to 350°F (177°C). Spray a 9x13" baking pan with nonstick spray and line it with parchment paper, leaving an overhang on two sides for easy lifting. Spray the parchment lightly so the brownies release cleanly. Setting the oven and pan first ensures the batter goes into a perfectly temperate environment for even baking. Combine sugars and butter: In a large mixing bowl whisk together the melted, slightly cooled butter with granulated sugar and packed dark brown sugar until the sugar begins to dissolve and the mixture looks glossy. This step helps the top form that signature crackle — whisking gives the batter air and helps the sugars emulsify with the fat. Add eggs and vanilla: Add the eggs one at a time, whisking well after each addition, then stir in the vanilla. Whisk vigorously for about 20–30 seconds after the final egg to create an emulsion; this helps the batter develop the desired sheen on top when baked. Sift dry ingredients and fold: Sift the flour and cocoa powder directly into the bowl to avoid lumps. Add the kosher salt and espresso powder (if using) and gently fold with a spatula until just combined — do not overmix. Overmixing develops gluten and makes brownies cakier instead of fudgy. Stir in chopped chocolate: Fold in 1 cup of chopped chocolate so it disperses through the batter. Scrape the batter into the prepared pan and smooth the top with an offset spatula. Sprinkle the remaining 1/4 cup chopped chocolate across the surface to create pockets of melty chocolate and a shiny finish. Bake and test for doneness: Bake in the middle rack for 25–30 minutes. You're aiming for brownies that are just set to the touch with a slight jiggle in the center. Insert a toothpick — a few moist crumbs should cling, but it shouldn't be wet with raw batter. They continue to set as they cool, so avoid overbaking to keep them gooey. Cool and finish: Remove from oven and allow brownies to cool completely in the pan on a wire rack. Use the parchment overhang to lift them out, then slice into 24 squares. For a finishing touch, sprinkle a little flaky sea salt over warm squares to brighten the chocolate.

Storage Tips

Store cooled squares in an airtight container at room temperature for up to 4 days; place parchment layers between stacks to prevent sticking. For longer storage, freeze individual squares on a baking sheet, then transfer to a freezer-safe container for up to 3 months. To reheat, microwave a frozen square for 10–15 seconds or warm in a 300°F oven for 5–7 minutes to restore that just-baked softness. Avoid refrigeration unless your kitchen is very warm; chilled brownies can become dense and lose some of the desirable chew.

Ingredient Substitutions

If you prefer a dairy-free variation, substitute melted vegan butter or coconut oil (measure for the same volume) and use dairy-free chocolate; texture will be slightly different but still delicious. For gluten-free, replace the all-purpose flour with a cup-for-cup gluten-free blend and add 1/4 teaspoon xanthan gum if your blend lacks it. Swap dark brown sugar for light brown if that's what you have, and if you don't have Dutch-process cocoa, natural unsweetened cocoa will work — expect a bit brighter acidity and a lighter color.

Serving Suggestions

Serve warm with a scoop of vanilla or salted caramel ice cream and a drizzle of chocolate sauce for an over-the-top dessert. For a simple treat, dust with powdered sugar or top with flaky sea salt and a few toasted hazelnuts or chopped pecans. These squares also pair wonderfully with a robust cup of coffee or a tall glass of cold milk — classic combinations that highlight the fudgy texture and deep chocolate flavor.

Cultural Background

Brownies are an American classic, born in the early 20th century as a portable, chocolaty confection that bridged the gap between cake and cookie. This one-bowl approach modernizes the concept, echoing the simplicity of early home baking while harnessing technique — like carefully whisking sugar into melted butter — to achieve that prized shiny crust. Variations across regions include nut-studded Midwest brownies and dense, glossy bar styles favored in coastal bakeries.

Meal Prep Tips

For make-ahead convenience, bake the pan, cool, cut halfway through into serving-sized pieces, then freeze. Keep individually wrapped portions for easy snacks or packed lunches. If you're prepping for a party, bake a day ahead and store at room temperature; warm gently right before serving and add fresh toppings like whipped cream or fruit to keep flavors bright.

These one-bowl brownies from Two Peas and Their Pod are more than a fallback dessert — they're the chocolate bar that becomes the memory. Whether you bake a pan for a crowd or a quiet night in, the technique and reward are simple: big chocolate flavor from a minimal fuss method. Make them your own by experimenting with mix-ins and finishes, and above all, enjoy sharing them with people you love.