Consider yourself warned, you’ll be a hazard to yourself with these brownies nearby. The Saucy San Diegan made quite the feast of collards, kale & pork chops, so I volunteered to whip up dessert last night. Since our kitchen is just now, two weeks later, beginning to recover from our Pre-Thanksgiving Thanksgiving festivities, nothing sounded better than only dirtying one bowl & I had all the ingredients on hand for brownies. I improv’d a little with my chocolate varietals & I encourage you to do the same, but let it be known these brownies turned our to be better than I could have ever imagined, so it might be worth sticking to this choco ratio. My perfect dessert – a tad bit of crunch on the outside & gooey goodness on the inside. I began devouring them the second they got out of the oven (the roof of my mouth is still recovering), enjoyed round II as a midnight snack, and woke up promptly this morning to enjoy a few nibbles for breakfast. I can’t quit these brownies. Also important to note, Boston Boy & Saucy San Diegan–both of whom have slim to no sweet tooth–loved ’em too!

Gather the following:

1/3 cup cocoa powder

1/2 cup + 2 tsp boiling water

3 oz finely chopped Belgium chocolate (it’s all we had on hand thanks to one of One Sock Wonder’s friends who visited from Belgium!)

1/2 cup coconut oil

1/4 cup butter

2 eggs + 2 egg yolks

2 tsp vanilla

2 1/2 c sugar

1 3/4 c flour

3/4 tsp salt

6 oz semisweet chocolate chips

Preheat your oven to 350. First, dump your cocoa powder into the bowl & dissolve it with your 1/2 cup of boiling water. Then add your belgium chocolate & whisk, whisk, whisk until it’s all melted. Melt your coconut oil and butter together and then pour that into your mix until it’s combined. Add your two full eggs & two yolks & your vanilla. Then whisk in your sugar & finally, slowly add your flour/salt mixture. The final touch is to fold in your chocolate chips. There you have it! One bowl, a couple utensils, a liquid measure, a dry measure and a few guesstimates later and you have yourself One Bowl Brownies.

It’s important that you prep your pyrex accordingly. I used a square dish and lined the bottom with parchment so they popped out perfectly! Pour your batter into your prepped pan and lick the bowl (not joking! taste the batter, it should be sweet sweet with a hint of hmmm…what is this delicious vanilla, coconuty sweetness?). Pop the brownies in the oven and wait oh, so patiently as the sweetest smells start wafting from your oven. These babies took longer than I expected (~1 1/2 episodes of Homeland) or 45-60 minutes. Remove from the oven once the top is set and your brownies pass the toothpick test on the edges (I took mine out when the center was still a little rare!).

I recommend taking these to a party, where you can have as many bites as you want, but it’d be uncouth to take the whole pan home with you. If you keep them around the house too long, you’ll be like me desperately scavenging for crumbs & desperately resisting the temptation to lick the chocolate that’s smudged between your “r” & “t” keys directly from the keyboard.