Baker's One Bowl Brownies 

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Recipe by Catherine Pla adapted from Baker’s Chocolate 

Makes 16 brownies (or 24 if you use a 9x13” pan) 

Baker's One Bowl Brownies 

  • 1 ½ sticks (12 T) unsalted butter 

  • 1 package (4 oz) Baker’s Unsweetened Chocolate, chopped, divided 

  • 2 c granulated sugar 

  • 3 eggs 

  • 1 ½ t vanilla 

  • 1 c all-purpose flour 

  • ½ t kosher salt 

  • 1 c chopped pecans or walnuts (optional) 

Line a 9x9” cake pan (or 9x13” if you prefer thinner brownies) with a sheet of parchment paper and let the excess overhang the pan. Grease or spray parchment. Preheat oven to 350 degrees. 

In a heat-proof bowl, combine the chocolate with the butter and melt over a pot of simmering water (or microwave carefully on high 1 minute, then stir, and repeat until melted). Stir until smooth and melted then remove from the heat to cool slightly. Stir in sugar. Whisk in eggs and vanilla. Add flour and nuts and stir until just combined. 

Spread brownie batter in prepared pan and smooth. Transfer the pan to the oven and bake 30-40 minutes, until a cake tester comes out with only a few crumbs. Remove from the oven to a wire rack and cool in the pan for at least 1 hour.



DessertCharlotte Pla