The Best Fudgy One Pot Brownies

Quick, easy, chewy, fudgey....move over red box.

Fudgy One Pot Brownies

A not so secret ingredient and the order in which you add the ingredients is key to easy, fudgy, chewy brownies

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In the baking world, there’s hardly anything quicker than a boxed brownie mix. Open the box, add water, egg, some oil, pour it into a pan, smooth your brow—done. Best of all, once they’re baked, no one expects anything more from you. Sure, you can frost them as my mom always does, but that’s just an unexpected surprise, earning you a few “Oooos and ahhhs” for gilding the lily. That’s right, no one is clutching their pearls because you showed up to the bake sale with naked brownies. Furthermore, I have seen many a pan of brownies plopped down onto a picnic table, uncut, with just a plastic knife shoved into the corner, and no one even bats an eye. Yet, they always HIT. A boxed mix for Pete’s sake (and who is Pete, anyway?).

Don’t get me twisted. I love me a boxed brownie. Who can resist that chewy texture, crackly crust, and nostalgic taste and smell that transports us all back to our childhoods. Unquestionably convenient, that little red box is always there when the need arises. Old reliable of the pantry.

And yet, I’ve always begged to wonder: why can’t we have it all? A brownie that’s (almost - let’s not reach here) as swift as the box to prepare, but embodies everything we adore about homemade brownies. I didn’t want a mountain of dishes, nor did I want to chop, melt, or run to the store or use all but 1 tablespoon of a stick of butter. Separating eggs? Forget it— no matter what stories I tell myself, I never use that one lonely egg white. But I also didn’t want to sacrifice the chew and crackle that boxed mixes so freely and effortlessly give.

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Many (many - my family may never eat brownies again) batches later, with some trial and error on when to add the sugar to the butter and eggs