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Stack of three brownies made with oil and cocoa and filled with chocolate chips
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4.50 from 8 votes

One Bowl Chewy Brownies

If you like your brownies chewy, gooey and extra chocolatey - then these one bowl chewy brownies are for you! Made with oil and cocoa powder so you likely won't even need an extra grocery trip, they're waaayyy better than boxed brownies!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Brownies with Oil and Cocoa, Chewy Brownies, One Bowl Brownies
Servings: 9 very large brownies
Author: Fiona Dowling

Equipment

  • 8x8 inch (20x20 cm) pan

Ingredients

  • 1/2 cup vegetable oil (120 ml) or canola oil
  • 1 1/4 cup white sugar (250 grams)
  • 2 large eggs
  • 1 large egg yolk discard the white
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (94 grams)
  • 2/3 cup cocoa powder (60 grams)
  • 3/4 cup chocolate chips (about 120 grams) semi-sweet or dark

Instructions

  • Preheat the oven to 350F (180C) degrees. Line an 8x8 inch (20x20 cm) metal baking pan with parchment paper or aluminum foil so that there's an overhang around the edges. If using aluminum foil, I recommend lightly grease the foil.
  • In a large bowl, whisk together the oil and sugar. It will still be lumpy.
  • Then whisk the 2 eggs, additional egg yolk and vanilla extract into the bowl. Keep whisking until there are no longer lumps of sugar or pieces of egg.
  • Add the flour, cocoa and salt into the bowl. I recommend sifting in the cocoa so that there aren't any lumps. Whisk together until smooth.
  • Fold in the chocolate chips using a rubber spatula or wooden spoon.
  • Pour the batter into your prepared pan and bake for 25-30 minutes in the middle of the preheated oven. When done baking the top should look set and an inserted toothpick will come out clean or with a few damp crumbs (or melted chocolate chips) but shouldn't have gooey batter on it.
  • Cool the brownies in the pan for at least 2 hours. When ready to slice, lift the brownies out of the pan and place on a cutting board. Peel back the sides of the paper and slice with a sharp knife. I let mine cool for about 2 hours before slicing for the photographs (you'll notice that the insides were still warm and melty). If you want the brownies to have clean cuts, wait about 4 hours before slicing.

Notes

  1. Brownie Pans: If you use a glass or ceramic pan instead of a metal, the bake time will be a few minutes longer. I recommend a metal pan for this recipe. Do not use a 9x9 inch pan, otherwise the brownies will be too thin. 
  2. Storage: Store brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Because these brownies are very moist, I don't find they stay fresh as long as some other recipes. Fully cooled brownies can be wrapped tightly and placed in a freezer bag or container. Then freeze for up to 2 months. Thaw in the fridge.
  3. To Make a Larger Batch: This recipe can be doubled and made in a 9x13 inch pan. The bake time will be about 30-35 minutes. You'll need:
    • 1 cup vegetable oil
    • 2 1/2 cups white sugar
    • 4 large eggs
    • 2 large egg yolks (in addition to the other eggs)
    • 1 1/2 cups all-purpose flour
    • 1 1/3 cups cocoa powder
    • 1 1/2 cups chocolate chips
  4. Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 9 very large brownies. I often end up slicing the pan into 16 smaller brownies. 

Nutrition

Calories: 365kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 29mg | Potassium: 127mg | Fiber: 3g | Sugar: 37g | Vitamin A: 121IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 2mg