I’ve heard rants from some friends that the reason they don’t like baking is because of the clean-up that goes after. There are too many spoons, cups, and bowls involved. While I may agree to some extent (washing dishes isn’t really my thing!), but that doesn’t hinder me from doing what I have a passion for.
This recipe doesn’t need all that mise en place. A spoon, a cup, and a bowl are all you need to whip up one wicked chocolate-y brownie!
One Bowl Cocoa Brownies
Yield: 16 bars
Prep time: 20 minutes
Cook time: 35 minutes
nonstick cooking spray, for spraying the foil
1 1/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
1 teaspoon vanilla extract
3 large eggs
1 cup all-purpose flour
1/2 cup unsweetened dark cocoa powder
1 1/2 teaspoon instant espresso powder
1 teaspoon fine salt
1/2 teaspoon baking powder
12 ounces semisweet chocolate chips, divided
3/4 cup mini marshmallows, for topping
1. Preheat the oven to 350ºF. Line a 9×13-inch baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
2. Stir together the sugar, butter, vanilla, and eggs in a medium bowl.
3. Add the flour, cocoa powder, instant espresso powder, salt, and baking powder all at once and stir until just combined.
4. Stir in half of the semisweet chocolate chips and spread the mixture in the prepared pan.
5. Bake for 35 minutes, or until the brownies begin to pull away from the edge of the pan and set in the center.
6. Immediately sprinkle with the remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes.
7. Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes.
8. Sprinkle the mini marshmallows, pressing them gently into the chocolate to adhere.
9. Lift the brownies out of the pan with the foil and cool completely on a cooling rack. Cut into 16 squares and serve.
Recipe adapted from Food Network Kitchens