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One-Pan Brownie

One-Pan Brownie

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  • Author: Elyse Villa
  • Yield: 1, 10-inch skillet 1x


A fudgy, no-fuss brownie, perfect for a weeknight chocolate craving.


  • 1/4C unsalted butter
  • C (3.5 oz) semisweet chocolate chips + a handful more for topping
  • 1T sour cream
  • ½C granulated sugar
  • 2 eggs
  • ¼C all-purpose flour
  • 2T cocoa powder
  • ¼t baking soda
  • ¼t salt
  • ¼t vanilla extract


  1. Preheat your oven to 350F.
  2. Over medium heat, melt butter in the 10” oven-safe pan.
  3. Once the butter is melted, toss in your chocolate chips and use a rubber spatula to stir and melt them down. Once smooth, turn off the heat.
  4. Add the sour cream and sugar, and stir until smooth.
  5. Make sure the mixture is warm (not searing hot) before using a spoon to very slowly whisk in the eggs, one at a time until the whole thing looks shiny and is fully incorporated. Pro-tip: Feel free to use a fork instead of a spoon, just be careful not to scrape the bottom of your pan.
  6. Mix in the flour, cocoa powder, baking soda, salt, and vanilla extract, and stir until just incorporated. Top with a handful of scattered chocolate chips and pop it in the oven for about 15 minutes, or until the edges look dry and pull away from the sides slightly.
  7. Let the brownie cool for about 5 minutes (a difficult but important step.) Top with vanilla ice cream and this bomb miso caramel.