I imagine that one-bowl recipes evolved out of necessity, with a busy baker looking to cut down time on dish washing. When you live without a dishwasher as I do, you welcome such recipes, especially when you also only need one measuring cup, one spoon, and one spatula for them.
This original recipe came from a box of Baker’s Unsweetened Chocolate, which I usually have on hand in my pantry cabinet. I adapted it to include walnuts and chocolate chips for some fun texture, but you could certainly leave them plain if you’re not a nuts-in-brownies kind of person. While I’m not longer able to eat chocolate because of migraines, I continue to bake with it for my friends and family. Sometimes, simply breathing in the delightful scent of cocoa is all you need.
- 4-ounce package Baker’s Unsweetened Chocolate
- 12 tablespoons butter, cut into tablespoon-sized pats
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Line a 9 x 13 baking pan with foil, extending over the sides, and spray the foil with baking spray.
Roughly chop chocolate and combine with butter in a large microwave-safe bowl. Microwave in 1-minute intervals until the butter and chocolate are completely melted, stirring frequently.
Add sugar and stir to combine; the texture will be sandy, and that’s fine. Add eggs, one at a time, mixing well after each. Add vanilla and stir to combine.
Stir in flour, then walnuts, then chocolate chips. Using a rubber spatula, pour batter into prepared pan and smooth out the top.
Bake for 30-35 minutes, until a cake tester comes out with just a few fudgy crumbs; be careful not to over-bake.
Cool completely in pan, then lift out using the foil as handles. Cut into 24 bars.
Note: you’ll want to use a small offset spatula to separate the bottoms of the brownies from the foil after you’ve cut them. Next time, I’ll add a fine layer of sugar to the bottom of my pan to help keep them from sticking.