One bowl brownies

After making my 30 minute chocolate chip cookies last week and then watching Alex Guarnaschelli recently make a chocolate ganache on Food Network by adding chocolate into a bowl of melted butter, I realized that a one bowl brownie recipe is just what we all needed!

I love a fudgy brownie, packed with chocolate flavor, and this recipe is just that. I am excited to work on a variety of brownie recipes in the future, but I wanted to start out with a classic version to get us started. These come together quite quickly, and use melted chocolate, cocoa powder, and chocolate chips to fulfill all of your chocolate brownie needs.

All you need is a large bowl, a spatula or big spoon, and a little under an hour to pull this recipe together. I love that brownies stay fresh for a few days after being baked and are a dessert that also freezes extremely well. Another plus with this recipe is that if you bake often enough, you’ll likely have all of these ingredients at the ready (or you’ll be sure to use them again soon!).

Ingredients:

• 1 stick + 2 tablespoons unsalted butter (10 tablespoons)

• 1 cup semisweet chocolate chips (divided in half)

• 1/2 cup brown sugar

• 1/2 cup granulated sugar

• 1/2 cup powdered sugar

• 1 teaspoon vanilla

• 3 eggs

• 1 egg yolk

• 3/4 cup all purpose flour

• 1/4 cup cocoa powder

Cooking time: About 45 minutes plus cooling time.

Cooking instructions:

Preheat your oven to 350 degrees.

In a large bowl, melt your butter in the microwave. Stir in half of your semisweet chocolate (1/2 cup) until your chocolate is fully melted and combined with your butter. If you see some lumps it's okay, just continue to stir and it will combine together to form a glossy mixture.

Add in your three sugars and stir to combine. Add in your vanilla and stir. Your mixture should be cool to the touch, not hot, if it feels too warm let it sit for a few minutes.

Add in two of your eggs and combine your mixture. Then add in your third egg and last yolk and fully combine.

Sprinkle in your flour, cocoa powder, and remaining chocolate chips (1/2 cup) and fold the mixture together. You don't want to over mix here, so move slowly.

Line a 9x9in square pan (or you can use an 8x8 pan and increase the cook time a bit) and lightly grease the sides of the pan. Place into the oven and bake for 25-30 minutes. You'll know it's done when you see a shiny top form and if you wiggle the pan the center doesn't move. Remove your pan and allow to cool fully (this will take at least an hour) and then slice into 16 squares!

You can store your brownies in an airtight container at room temperature or in the fridge, and of course they freeze great. Brownies are one of those desserts that do truly freeze well once baked so don't be afraid to pop some into the freezer if you don't think you'll finish the batch within a few days.

Carb and serving info:

Servings: 16 brownies

Carbs per serving: 27.7

Carbs for full recipe: 443.9

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.