My Best One-Bowl Fudgy Brownies came on a whim after I needed some baking therapy. Not being in the mood for anything too extravagant, a one-bowl brownie recipe seemed perfect; hence this recipe came about.
I’d love to see your recreations of this recipe too! Tag me @balleina_bites on Instagram.
Find the recipe video here.
½ cup butter or coconut oil
1 cup coconut sugar
1 tsp vanilla extract
2 large eggs
½ cup white spelt / plain flour
¼ cup cacao or cocoa powder
1 tsp ground coffee
½ tsp fine sea salt
½ tsp baking powder
½ tsp bi-carb soda
180g milk, dark, or white chocolate of choice, roughly chopped
Preheat your oven to 180°c fan and line a 20cm square brownie tin with baking paper, or foil greased with butter.
Add the butter into a large microwave-safe bowl, and heat until the butter is just melted - I do this in 30-second intervals to avoid the butter becoming too hot.
Once the butter is melted, add the sugar, vanilla extract and eggs into the bowl.
Using a hand-held whisk, whisk the mixture until combined.
Add the flour, sea salt, baking powder, bi-carb soda and coffee, then gently fold using a spatula- fold until no dry patches remain.
Lastly, fold in the roughly chopped chocolate, before baking in the oven for 15- 20mins.
Your brownies are done, when the sides pull away from the tin and the centre is firm, but soft to touch - like set custard.
Once baked, allow the brownies to cool completely in the fridge before slicing.
The brownies are best eaten the day of bake and will last in an airtight container for up to 3 days.
Makes 9 - 16 brownies.