This one pot brownie recipe from Rose Levy Beranbaum doesn’t get any easier. The brownies are deeply flavoured with dark cocoa.


Photo: Krabeepetcharat/Shutterstock



  • 14 tbsp butter (to simplify, measure out one cup of butter and remove two tablespoons)
  • 1/2 cup dark cocoa
  • 1 1/4 cup sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/2 cup flour
  • pinch salt
  • 1 cup toasted pecans, coarsely chopped (toast whole pecans on metal pan in 350 F oven for 10 minutes, then chop)


  1. Preheat oven to 325F. Spray an 8 x 8 inch pan with nonstick spray. Then place a 10 x 10 inch piece of parchment paper along the bottom and up the sides of the pan, folding the corners to make it fit. Spray parchment paper with non-stick spray.
  2. In a medium sized saucepan or microwavable bowl, melt the butter. Remove from heat and whisk in cocoa. Whisk in sugar, then eggs and vanilla extract. Stir in the flour, salt and nuts using a spatula or wooden spoon. Scrape brownie mix into pan and bake in pre-heated oven for 30 - 40 minutes. Use a toothpick to test for doneness - a few crumbs will cling to it. Do not overbake, or brownies will be dry.
  3. Let cool completely and place in fridge to make cutting easier. Cut into 2 x 2 inch squares and place in plastic container for the picnic. Keep brownies chilled for a chewy, fudgy texture or room temperature for a soft cakey brownie.

Author: Jennifer Arnold

Jennifer Arnold is the pastry chef and owner of The Sweet Kitchen in Lindsay. You can reach her by email at

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