Easy brownie recipe: one-bowl cocoa brownies
An easy brownie recipe should keep the mixing simple without leaving you guessing at the center. This one-bowl cocoa version uses King Arthur’s measured formula and a 9× 13-inch pan for a fairly thin brownie.
What makes the “best brownie recipe” depends on the texture you enjoy. Here the goal is a moist center and a modest rise, rather than a tall chocolate cake or an intentionally raw middle.
The source yields roughly 24 small squares. A smaller pan makes a deeper layer and invalidates the same timing. Wait for cooling before judging the final texture or lifting out pieces.
Avoid casually reducing the sugar while expecting the same surface and texture. It is part of the formula, not only a sweet topping. Raw batter contains flour and eggs and is not a tasting stage.
Ingredients
Step 1
Heat the oven to 375°F and lightly grease a 9× 13-inch pan. Measure the flour, cocoa and sugar carefully, preferably by weight.
Step 2
Combine ingredients in a large bowl in the listed order. Stir, then beat until the batter is smooth. Fold the optional chocolate chips through evenly.
Step 3
Spread batter into the pan, reaching the corners. Bake about 25 minutes, beginning to check then and allowing up to about 30 minutes if needed.
Step 4
Look for edges just beginning to pull from the pan. A toothpick should have a few moist crumbs or come out clean, without wet batter. Cool completely in the pan before cutting.
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