Ever since I saw this recipe in Rachel Ray Magazine (May 2014), I’ve been baking these brownies. It certainly can’t hurt that I always have the ingredients on hand & I only have to dirty one mixing bowl!
It’s perfect for those nights when dessert is a must, but I’m short on time.
One Bowl Chocolate Fudge Brownies Adapted from Rachel Ray Magazine (May 2014)
1 1/2 sticks unsalted butter
1 3/4 cups sugar
1 teaspoon vanilla
1/4 teaspoon coarse kosher salt
1 cup natural unsweetened cocoa powder
1/3 cup flour
Preheat the oven to 350 degrees. Spray an 8 inch baking pan with nonstick spray and set aside.
Melt the butter in a large microwave safe bowl – about 1 minute, or until completely melted. Be sure to cover your bowl loosely with a paper towel to prevent a mess in your microwave.
Add the sugar, vanilla, and salt to the melted butter and whisk until the mixture is creamy. Then add the cocoa powder and whisk until incorporated. Add the eggs, one at a time, whisking after each addition. Whisk in the flour, just until combined. Pour batter prepared baking pan.
Bake in the oven for 40 minutes.
Let cool at least an hour before cutting (for nicer looking squares) – if you can wait that long!
Store in a covered container for 2-3 days.