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.
Ingredients
- 3 sticks (12 oz) unsalted butter, plus more for the pan
- 2 1/2 cups granulated sugar
- 1 1/4 cups Dutch-processed cocoa powder
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher or coarse salt
Instructions
- 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.)
Nutrition
Serving: 1brownie | Calories: 130kcal | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 116mg | Fiber: 2g | Sugar: 21g