One bowl brownies are made with double the chocolate for an easy and quick brownie recipe. Made with real chocolate and cocoa powder, they are decadent while being simple to make. So ditch the box mix and whip up a batch of these delicious, one bowl {less dishes!}, cakey and fudgy homemade brownies!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Brownies are a highly requested treat at my house. In fact, 95% of the time you can find a stash of brownies in the freezer. I used to always make a giant batch of a variation of Ina Garten's outrageous brownies, but it creates so...many...dirty...dishes. I knew I could come up with an easier brownie recipe!

You may remember my peanut butter caramel pretzel brownies. This one bowl brownie recipe arrived with a few tweaks to that brownie layer. You get a decadent, slightly fudgy, slightly cakey brownie made with a combination of melted chocolate and cocoa powder. And I love that they come together in just a few minutes. In one bowl. Perfect for any day baking!

what ingredients do I need?

• Dark chocolate ~ go with a semi-sweet variety {something ideally in the 40-60% cacao range}. Use a baking bar and not chocolate chips for the best results.
• Unsalted butter ~ adds richness and flavor.
• Granulated sugar ~ adds sweetness and softness to the brownies.
• Pure vanilla extract ~ for flavor.
• Large egg ~ adds structure.
• All-purpose flour ~ for structure.
• Cocoa powder ~ for flavor and richness. I use Hershey's Unsweetened Natural Cocoa Powder.
• Baking powder ~ adds a little lift to the brownies, giving a little cakey and fudgy texture.
• Kosher salt ~ to balance the sweet.
• Milk ~ I use 1%. It adds to the cake-like texture.

video tutorial: how to make one bowl brownies

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

let's make brownies!!

First, preheat the oven and line an 8x8 baking pan {I LOVE this USA Brand pan!} with parchment paper. I also like to lightly butter or grease the parchment paper.

Then melt the butter and dark chocolate together in a medium to large bowl. I don't have a microwave so I place my bowl over a pot of simmering water to accomplish this. If you are comfortable melting chocolate and butter in a microwave, feel free to do that.

Once the butter and chocolate are melted together, add the sugar and mix until well combined. Then add the egg and vanilla and stir until everything is mixed together.

Next add the flour, cocoa powder, baking powder and kosher salt. Give the dry ingredients a little toss together on top of the wet ingredients and then stir them in until slightly combined, but some large areas of flour still remain. {see the video above}.

Finally, add the milk and mix until everything is just fully incorporated. Then pour the batter into the prepared pan and spread the batter to the edges, if needed. Bake for 20-25 minutes or until a tester comes out with just a few moist crumbs. You don't want wet batter, but you don't want the tester to come out completely dry either.

tips for making the EASIEST one bowl brownies

• Use the best chocolate you can afford. I buy Callebaut chocolate in bulk at my local grocery store. Ghirardelli, Lindt and Trader Joe's Pound Plus Bar are all good options as well. Remember to use a baking bar and not chocolate chips for the best results.
• For even less dishes to wash, use a food scale and skip the measuring cups. {this is the scale I use}
• Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is the temperature I think it is.
• Don't over bake the brownies! No one likes a dry brownie. It's better to air on the side of less done than over done. The brownies will firm up and continue to cook as they cool.
• If you need to speed up the cooling process ~ once the brownies have cooled enough so you can pick up the pan with bare hands, place the brownies in the refrigerator to cool completely.
• For the cleanest looking cuts, chill the brownies first. Pull the brownies out of the pan with the parchment paper and set them on a solid surface. Then use a sharp knife and wipe it clean between each cut.
• Pour a tall glass of milk or hot cup of coffee and enjoy! Heck, they'd even be great with a glass of red wine.😉

Remember to snap a picture and tag me on Instagram if you make these One Bowl Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

other brownie recipes you may enjoy

• Double Chocolate Oat Bottom Brownies
• Easy White Chocolate Brownies
• Peanut Butter Caramel Pretzel Brownies
• White Chocolate Chai Brownies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 brownies

One Bowl Brownies

Print

Made with real chocolate and cocoa powder, they are decadent while being simple to prepare. So ditch the box mix and whip up a batch of these delicious, one bowl {less dishes!}, cakey and fudgy homemade brownies!

Prep Time 10 minutes

Bake Time 25 minutes

Total Time 35 minutes

Ingredients

• 6 tablespoons unsalted butter (85g)
• 4 ounces dark chocolate*, chopped (112g)
• ¾ cup granulated sugar (150g)
• 1 large egg
• 1 teaspoon pure vanilla extract
• ⅔ cup all-purpose flour (85g)
• 1 tablespoon unsweetened cocoa powder (5g)
• ¼ teaspoon baking powder
• ¼ teaspoon kosher salt
• ¼ cup milk (60mL)

Instructions

1. Preheat oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang. Lightly butter or grease the parchment paper.
2. In a medium bowl, melt together the butter and chocolate and stir until well combined. Then remove from the heat. {I like to chop the chocolate small so it melts faster. I use the double boiler method, but if you are comfortable doing this in the microwave, that also works}.
3. Add the granulated sugar and mix until combined.
4. Then add the egg and vanilla and stir until well combined.
5. Add the flour, cocoa powder, baking powder and salt on top of the wet ingredients. Give the dry ingredients a little toss together and then stir into the chocolate mixture until incorporated, but still showing some larger areas of flour. Add the milk and then stir until everything is just combined.
6. Pour or spoon the batter into the prepared baking pan {smoothing to the edges, if needed} and bake 20-25 minutes, until a tester comes out with just a few moist crumbs**. Allow the brownies to cool in the baking pan set on a wire cooling rack. If you need to speed the cooling process, once the pan has cooled enough that you can pick it up bare-handed, you can place the pan into the refrigerator.
   

Notes

*Ideally a chocolate in the 40-60% cacao range, usually labeled as semi-sweet. Use a baking bar versus chocolate chips for the best results.

**It is better to air on the side of under baked versus over baked! The brownies will continue to cook in the pan after removed from the oven and will firm up once cool. You don't want wet batter on the tester, but you don't want it dry either. A few moist crumbs is perfect!

Brownies can be stored in an airtight container at room temperature for 4-5 days or stored in the refrigerator. The brownies also freeze well for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 50mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 2g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

Mom's lemon bars ~ enjoy the best, made-from-scratch, super easy lemon bars with a crumbly shortbread cookie crust and a fresh lemon filling.

Calling all lemon lovers! Today I have a quick and simple recipe for my mom's lemon bars. The taste combines the brightness and tartness of the lemons with a shortbread-like cookie crust. You will love how easily these lemon bars come together. They are a great cookie bar to have in your recipe box!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This post was originally published in March 2019 and has been updated with some new photos and text. The recipe remains the same. Be sure to check out an original photo at the end of the post!

what ingredients do I need?

• Unsalted butter ~ used for the shortbread crust.
• All-purpose flour ~ gives structure to the crust and the lemon filling.
• Confectioners' sugar ~ adds some sweetness to the crust and is used for dusting over the finished bars.
• Granulated sugar ~ helps to add structure and sweetness to the lemon curd.
• Lemon zest ~ I added some lemon zest to give Mom's recipe an extra punch of lemon, but it's completely optional.
• Baking powder ~ gives a little lift to the curd layer.
• Kosher salt ~ balances the sweetness.
• Large eggs ~ provide the structure for the lemon curd.
• Lemon juice ~ gives the bars their flavor. I prefer to use freshly squeezed lemon juice, but will use a quality real lemon juice in a pinch.

let's make the shortbread crust

Start by preheating the oven to 350°F. Then line an 8x8 baking pan or 9x9 baking pan with parchment paper, leaving some overhang {to assist with pulling them from the pan}. Either size pan works. I prefer them a bit thicker so I like the 8x8. Mom's recipe actually calls for a 9x9 and Mr. two sugar bugs likes them that way best. Either one works, so use what you have!

Next blend flour, confectioners' sugar and butter together with a pastry cutter, a fork or your clean hands until a meal like mixture is achieved. Press crust into prepared pan. Bake approximately 15-20 minutes, until edges are slightly browned.

Remove crust from the oven and allow to cool slightly while you prepare the filling. Leave oven on.

how to make the easy lemon filling

In a medium bowl, whisk together sugar, baking powder, salt, flour, and lemon zest. Then add the eggs and lemon juice and whisk until combined. Pour mixture over baked crust. Return pan to the oven and bake another 20-25 minutes until mixture is set.

are lemon bars supposed to be gooey?

The lemon layer has a texture more like a curd so yes, they may be a little gooey in the middle. Let the lemon bars cool completely so the curd-like filling can set. I like to let the bars cool completely on a wire rack and then refrigerate them.

do you need to refrigerate lemon bars?

Yes, it’s best to store lemon bars in the refrigerator. They are fine at room temperature for several hours if you are serving them at a party.

Mom's lemon bars are perfect for a picnic, a baby shower, Easter, Mother's Day or for an after school or work treat. I hope you love them as much as we do!

Remember to snap a picture and tag me on Instagram if you make these Mom's Lemon Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more lemon recipes for you to enjoy ~

• Lemon Almond Cookie Bars {with Dark Chocolate}
• Lemon Cut-Out Sugar Cookies
• Homemade Lemon Cupcakes with Berry Swiss Meringue Buttercream
• Lemon Buttercream Frosting
• Lemon Raspberry Bars Recipe

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 squares

Mom's Lemon Bars

Print

Enjoy the best, made-from-scratch, super easy lemon bars with a crumbly shortbread cookie crust and a fresh lemon filling.

Prep Time 15 minutes

Bake Time 45 minutes

Cooling Time 2 hours

Total Time 3 hours

Ingredients

Shortbread crust

• 1 cup all-purpose flour (125g)
• ¼ cup confectioners' sugar (30g)
• ½ cup butter (113g)

Lemon filling

• 1 cup granulated sugar (200g)
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 3 tablespoons all-purpose flour
• 2 teaspoons lemon zest (1-2 lemons)
• 2 large eggs
• 3 tablespoons lemon juice (45mL)

Instructions

1. Preheat oven to 350°F.
2. Line an 8x8 or 9x9 inch pan with parchment paper, leaving some overhang (to assist with pulling them from the pan). Either size pan works. I prefer them a bit thicker so I like the 8x8.
3. Blend flour, confectioners' sugar and butter together with a pastry cutter, a fork or your clean hands until a meal like mixture is achieved. Press crust into prepared pan. Bake approximately 15-20 minutes, until edges are slightly browned.
4. Remove crust from the oven and allow to cool slightly while you prepare the filling. Leave oven on.
5. In a medium bowl, whisk together sugar, baking powder, salt, flour, and lemon zest. Then add the eggs and lemon juice and whisk until fully combined. Pour mixture over baked crust. Return pan to the oven and bake another 20-25 minutes until mixture is set. If the top is browning too quickly, you can lightly cover the top of the pan with aluminum foil.
6. Cool bars in the pan on a cooling rack. I like to let them cool at room temperature and then refrigerate them. Dust with confectioners' sugar, cut into bars* of your desired size.

Notes

You will get the cleanest cuts if your bars are chilled when you cut them*. Use a sharp knife and wipe it clean between each cut.

They can be served cold or at room temperature.

It’s best to store lemon bars in the refrigerator. They are fine at room temperature for several hours.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 137mgCarbohydrates: 22gFiber: 0gSugar: 14gProtein: 2g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!