I love baking. I really, really do. So much so that I often can’t understand why some people find it unbearable and stressful. But every once in a while, I just can’t bring myself to do it. There’s the taking out of ingredients, the actual BAKING, not to mention the always egregious cleanup… no thank you. Sometimes I just want to whisk an egg and some oil into a box of Duncan Hines and call it a day. And when I’m really not feeling it, I go for Pillsbury slice and bake cookies; the only stressful part of making those is that they harden into cement-esque lumps after 15 minutes of being out of the oven, so you gotta move fast.
This one bowl brownie recipe is so fab because it marries my desire for amazing, homemade brownies, and an easy cleanup that doesn’t make me raise my hands to the sky and shout, “why God why?!”. I adjusted the original recipe from Allrecipes.com a teensy bit to omit the nuts (you’re welcome) and add chocolate chips (you’re welcome).
In the fudgy brownie vs. cakey brownie war I definitely fall on the fudgy side– if I want chocolate cake, I’ll make chocolate cake! These brownies are pretty dense but not hardcore fudge status, so I imagine cakey brownie lovers will like them as well. Make them in a pinch for a BBQ, potluck, or a Saturday night.
2 cups white sugar
1 cup unsalted butter, melted
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups semisweet chocolate chips
Preheat the oven to 350 degrees F.
Spray a 9″x13″ glass baking pan with nonstick baking spray.
In a large bowl, combine the ingredients in the order shown using a wooden spoon or a spatula.
Pour into the baking pan and bake for 25-32 minutes. Remove from oven once a toothpick is inserted and comes out dry.
Top with ice cream and go bananas.