One-Pot Cocoa Brownies

These one-pot cocoa brownies are incredibly easy and come together with just flour, cocoa, sugar, and other pantry ingredients in a 9-by-13-inch pan. A cakey brownie that’s close to perfect and the easiest we’ve found to make (and clean up after!). Kids love ’em.

A white cake stand of a pile of one-pot cocoa brownies, a glass of milk, on a white table

If you like your brownies cakey in texture, easy to make, and with only a single bowl to clean afterwards, this recipe is for you. And everyone else who feels the same way about the qualities they value in a brownie. Trust us on that. And trust everyone who’s tried these and reported back to us with comments like, “A very moist, somewhat cakey brownie.” “A one-pot wonder!” “Not overly sweet, fudgy, or dense.” “The recipe could not have been easier.” “Perfect in those instances when you don’t have a lot of space, equipment, and time.” “A great recipe that you’ll come back to again and again.” The author of the recipe even boldly proclaimed them a perfect “breakfast brownie.” Sorta makes you want to try them, eh?–Renee Schettler

One-Pot Cocoa Brownies

  • Quick Glance
  • (3)
  • 15 M
  • 55 M
  • Makes 24 brownies
4.7/5 - 3 reviews
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Ingredients


Directions

Preheat the oven to 350°F (177°C). Generously butter a 9-by-13-inch baking pan.

Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat and stir in the sugar and cocoa powder. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla. Stir in the flour, baking powder, and salt, mixing until the batter is completely smooth.

Pour the batter into the baking pan, smoothing the top. Bake until a toothpick or a skewer inserted into the middle of the pan comes out almost clean, 35 to 40 minutes.

Let the brownies cool completely in the pan on a rack before cutting them into 24 squares. (The brownies will keep in a tightly sealed container for up to 5 days if you can resist them that long. They can also be frozen.) Originally published August 29, 2015.

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Recipe Testers' Reviews

These cocoa brownies are a one-pot wonder and come together quickly and easily. So easy and so delicious! Very straightforward recipe. The finished texture has a cakey height but a definite fudgy flavor. Definitely a keeper.

I was concerned about the texture when I read that the recipe called for 6 eggs, but the end result was pleasantly fudgy. I would definitely make these again. They're perfect in those instances when you don't have a lot of space, equipment, and time. Packing the dry ingredients in two resealable plastic bags, you could easily whip these up anywhere that has a burner and an oven.

The first thing that attracted me to this recipe was that it was a one-pot brownie recipe. The second thing was that it only used cocoa powder because that's an ingredient I always have on hand. The third thing that attracted me was the author pronounced "an excellent morning brownie." How could I resist? After all, I have been known to have a brownie for breakfast once or twice.

I followed the recipe as is. This is a brownie recipe that is very easy and comes together quite well. A great beginner recipe with delicious results. The brownies turned out very moist and somewhat cakey and weren't overly sweet, fudgy, or dense. And the batter itself was quite delicious. Licking the spoon was a sweet prelude to what was to come!

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