Can brownies be made with one egg? Absolutely! This is an easy one-bowl recipe for homemade cocoa powder brownies made with brown sugar and only one egg.
One Egg Brownies
Can brownies be made with one egg? Absolutely! As you can tell from the title of this post this brownie recipe only calls for one egg.
What happens when you use one egg instead of two? It results in brownies that are a little thicker, chewier, more fudgy, and less cake-y.
The first time I made these brownies the recipe was different. It called for 2 eggs at that time. Something was off and I immediately knew what it was. There were too many eggs. The brownies had risen too much and they had a weird taste and texture. I thought for sure that I would get it on the first try, however I did come close. I made the recipe again with 1 less egg and it was perfect.
I also decided to add some chocolate chips to make them decadent chocolate chip brownies. The chocolate chips are optional but I find that brownies with chocolate chips are better than those without.
Easy Homemade Brownies
This is a one-bowl brownie recipe with simple ingredients that can be made without a mixer and comes together in minutes.
You don’t need to mix for hours either, there’s no special ingredient, and they take about 20 minutes to bake. So this is not only an easy recipe but a quick and convenient one too.
Many people don’t know just how easy making brownies from scratch can be. When it comes to baking, making brownies is one of the easiest things you can make (and one of the cheapest too). Once you master how to make brownies from scratch you’ll never go back to buying a box mix.
Brown Sugar Brownies
Some brownie recipes call for only white sugar while others call for both white and brown. This recipe calls for only brown.
Using solely brown sugar made these brownies soft, moist, and rich in flavor. They’re also darker in color than their white-sugar counterparts and if you didn’t know this already, baked goods with chocolate and brown sugar always turn out flavorful and moist. Always.
Brownie Recipe with Cocoa Powder
Using real chocolate to make brownies is always good however, using cocoa powder is great too. Cocoa powder is actually packed with more chocolate flavor because it isn’t diluted with milk, water, or sugar which yields brownies that are rich. Making brownies without chocolate is also more convenient. I almost never have baking chocolate on hand but I always have a big tin of cocoa up in my cupboard.
Measuring Cocoa Powder
How do you measure cocoa powder? Cocoa powder is often times clumped together so to make sure that you measure it correctly, fluff it with a spoon prior to measuring (remove as many lumps as possible) then spoon it into the measuring cup and level off the excess. This will ensure that the cocoa powder is not packed into the measuring cup, preventing the possible outcome of a drier baked good. If you want to take it a step further, you can sift the cocoa powder to remove any and all lumps.
If you prefer fudge brownies check out this recipe. It’s also made with brown sugar, cocoa powder and only one egg.
How to make Brownies with one egg
- Preheat oven to 350°F. Line a 9×9 inch baking pan with parchment paper or foil and set aside.
- In a large bowl combine butter, brown sugar, and salt.
- Beat in the egg and vanilla extract.
- Add flour and cocoa powder and stir until incorporated. Fold in the chocolate chips.
- Pour batter into the baking pan in an even layer.
- Bake for 18 – 20 minutes until toothpick inserted into the center comes out with an equal amount of batter and moist crumbs. Do not over bake.
- Cool in pan for at least 15 – 20 minutes before slicing.
Substituting unsalted butter for salted butter:
If using unsalted butter double the amount of salt in the recipe.
The batter for this recipe is so dreamy. Make sure to scrape the bowl. Get as much batter into the pan as possible. We’re not letting any of that chocolate goodness go to waste. And don’t forget to like the spoon!
Although this is an easy brownie recipe, there is some waiting required. After baking you have to wait for them to cool in the pan for at least 15 – 20 minutes before slicing.
How to tell when Brownies are done baking
These brownies are done when the edges and the majority of the center are set. The top layer will be baked but it will still be soft (or even a little mushy) and under baked underneath. The best way to check for doneness is to use a toothpick (or a butter knife). When inserted, there should be an equal amount of batter and moist crumbs sticking to the toothpick. If there’s only or mostly raw batter, the brownies need to be baked longer. If the toothpick comes out completely clean or with only a few dry crumbs on it, the brownies have been over baked.
It’s very important that you do not over bake the brownies.
Taking the brownies out of the oven while they are still under baked will ensure that the end product is not dry and hard. You want to keep as much moisture as you can so that when the residual heat from the pan continues to “bake” the brownies they’ll still be soft and moist on the inside and
How to store Brownies
Store sliced brownies at room temperature in an airtight container or cover tightly with foil. I find that they start to get stale after two days so it’s best to eat them while they’re fresh.
- 1/2 cup (1 stick) salted butter, melted
- 1 cup brown sugar, packed
- 1/4 teaspoon salt
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup semisweet chocolate chips
Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper or foil and set aside.
*Note that if using foil the edges may crisp quicker.
In a large bowl combine butter, brown sugar, and salt.
Beat in the egg and vanilla extract.
Add flour and cocoa powder and stir until incorporated. Fold in the chocolate chips.
Pour batter into the baking pan in an even layer.
Bake for 18 – 20 minutes until toothpick inserted into the center comes out with an equal amount of batter and moist crumbs. Do not over bake.
Cool in pan for at least 15 – 20 minutes before slicing.
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