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one bowl brownie recipe
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Diet: general
Description
This one-bowl brownie recipe yields rich, fudgy brownies with a beautiful cracked top and a savory-sweet tahini swirl, perfect for a quick and decadent dessert with minimal cleanup.
Ingredients
- 115 g unsalted butter, cut into cubes
- 170 g dark chocolate (60-70% cocoa), chopped
- 200 g granulated sugar
- 2 large eggs, at room temperature
- 5 ml vanilla extract
- 95 g all-purpose flour
- 30 g unsweetened cocoa powder
- 2 g fine sea salt (for batter)
- 60 ml tahini, well-stirred
- 15 g powdered sugar (for swirl)
- Pinch fine sea salt (for swirl)
- 15 ml tahini (for garnish, optional)
Instructions
- Prep Pan and Preheat Oven: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing an overhang on two sides to easily remove the brownies later.
- Melt Chocolate Mixture: Combine the cubed butter and chopped dark chocolate in a large heatproof bowl. Melt them over a saucepan of simmering water or in the microwave in 30-second intervals until smooth.
- Whisk in Wet Ingredients: Remove the bowl from heat and immediately whisk in the granulated sugar vigorously for about one minute. Add the eggs one at a time, followed by the vanilla extract, whisking well after each addition.
- Fold in Dry Ingredients: Sift the all-purpose flour, cocoa powder, and 1/2 tsp (2 g) salt directly into the bowl with the wet ingredients. Gently fold with a rubber spatula until just combined, taking care not to overmix.
- Prepare Tahini Swirl: In a separate small bowl, whisk together the 1/4 cup (60 ml) tahini, powdered sugar, and a pinch of salt until smooth and slightly pourable.
- Layer and Swirl Batter: Pour half of the brownie batter into the prepared pan. Dollop half of the tahini mixture over the batter. Cover with the remaining brownie batter, then dollop the rest of the tahini mixture on top. Use a knife to gently swirl the tahini into the batter, creating a marbled pattern.
- Bake and Cool Completely: Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool completely in the pan on a wire rack for at least 2 hours before slicing.
- Slice and Serve: Lift the cooled brownies out of the pan using the parchment paper overhang. Slice into 9 or 16 squares and serve with an optional drizzle of additional tahini.
Notes
Do not overmix the batter after adding the flour, as this can lead to a cakey instead of a fudgy texture. Ensure the brownies are completely cooled before slicing to maintain their shape and fudginess. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 square
- Calories: 220 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg