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Quick and Easy One Bowl Brownies with Frosting

April 17, 2013
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A spring snow storm is upon us, and while it would be easy to get upset about the weather, I’ve decided instead to just go with the flow.  I’ve got a big pot of my favorite chili bubbling away on the stove and a pan of One-Bowl Brownies cooling on the counter.  I can’t think of a better way to perk up a dreary day than chili and brownies!

Quick and easy one-bowl brownies recipe with frosting and nuts

This recipe is amazingly easy and quick to make.  But even if it wasn’t, it would still be my go-to brownie recipe.  It’s brownie perfection all in one bowl!

These brownies are what all brownies should be: the ideal mix of chewy, fudgy, and nutty.  Best of all, they basically frost themselves — all you have to do is melt chocolate chips on top, spread, and sprinkle on some chopped nuts!

I’m a little embarrassed to admit I’ve made these brownies so often I have the recipe memorized.  I hope you’ll like these squares of chocolaty goodness as much as I do, and before long you’ll know the recipe by heart, too!

One-Bowl Brownies

Makes 16 Brownies

Ingredients:

1 bag (12 oz.) semi-sweet chocolate chips
1/4 cup (1/2 stick) butter
3/4 cup sugar
2 eggs
1 cup flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons chopped walnuts

Directions:

  1. Heat oven to 350 F.  Line an 8-inch square baking pan with foil, or spray with cooking spray.
  2. Combine 1 cup of the chocolate chips (1/2 the bag) and butter in a medium-size microwave-safe bowl.  (I use a two-quart glass Pyrex measuring bowl.)  Microwave on high for 1 minute.  Whisk until smooth.
  3. Whisk in sugar, then eggs.  Stir in flour and salt until smooth.  Fold in vanilla and 1/2 cup chopped walnuts.
  4. Pour batter into prepared pan.  Bake for 23 to 25 minutes.
  5. Remove pan from oven and sprinkle remaining 1 cup chocolate chips over brownies; return to the oven for 2 minutes to melt the chocolate.
  6. Remove pan from oven and spread melted chocolate chips over brownies until smooth, to form a frosting.
  7. Top frosting with remaining 2 tablespoons chopped walnuts.  Refrigerate for 20 minutes to firm chocolate, then cut into squares.  Store at room temperature. 

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