These one-bowl fudgy chocolate bars deliver maximum chocolate for minimum effort: unsweetened chocolate melted with butter, one egg, a modest amount of flour, and a whole pile of chunks or chips folded through. Thirty-five minutes start to finish. Underbake slightly and thank yourself later.
Get ready to meet your new favorite chocolate obsession! These bars are the perfect lovechild of a fudgy brownie, a chewy cookie, and a rich piece of fudge. They have a dense, melt-in-your-mouth texture that’s unbelievably satisfying. Best of all, they come together in just one bowl, making them the perfect quick and easy treat for when that serious chocolate craving hits. Whether you load them with nuts, extra chocolate chunks, or enjoy them in their pure, unadulterated glory, these bars are guaranteed to disappear in record time.
Ingredients
• 8 tablespoons / 113g (4 oz) unsalted butter, softened, plus more for greasing the pan
• 3 ounces / 85g (3 oz) unsweetened chocolate, chopped
• 3/4 cup / 150g (5.3 oz) granulated sugar
• 1 large egg
• 1/4 teaspoon salt
• 3/4 cup / 90g (3.17 oz) all-purpose flour
• 1 cup / 170g (6 oz) chocolate chunks or chips (white, milk, or semisweet)
• 3/4 cup / 90g (3.17 oz) chopped walnuts or pecans (optional)
Instructions
1. Preheat your oven to 350°F / 175°C. Grease an 8-inch or 9-inch square baking pan, or for easy removal, line it with parchment paper or foil and then grease it.
2. In a small saucepan, gently melt the 8 tablespoons (120 ml / 4.1 fl oz) of butter and the unsweetened chocolate over low heat, stirring frequently until smooth. Remove from heat.
3. Transfer the melted chocolate mixture to a mixing bowl. Using an electric mixer, beat in the sugar until the mixture is smooth and glossy. Beat in the egg until well combined, scraping down the sides of the bowl as needed.
4. Add the salt, then gently stir in the flour with a spatula until just combined—be careful not to overmix. Fold in the chocolate chunks and the nuts, if using.
5. Pour the batter into your prepared pan and spread it into an even layer. Bake for 20 to 25 minutes, or until the center is just barely set. A toothpick inserted should come out with moist crumbs, not wet batter. If the edges are baking too quickly, rotate the pan halfway through.
6. Let the bars cool completely on a wire rack before cutting into squares. Store in an airtight container at room temperature for up to 2 days.
Nutritional Information
• Nutrition Information
• Estimated values per square (makes 12). Actual values may vary.
• Calories: 285kcal
• Carbohydrates: 30g
• Protein: 3g
• Fat: 18g
Pro Tips
• for Perfect Bars
• For the ultimate fudgy texture, be careful not to overbake! It’s always better to pull them from the oven a minute early than a minute late. The center should still be slightly soft.
• For a festive holiday twist, add 1/2 teaspoon (10 ml / 0.3 fl oz) of peppermint extract to the batter and fold in 3/4 cup (960 ml) of crushed peppermint candies along with the chocolate chunks.
• Create a stunning dessert by swirling in a cream cheese mixture. Beat 8 ounces of softened cream cheese with 1/4 cup (960 ml) sugar and 1 egg. Dollop this over the chocolate batter in the pan and use a knife to create elegant swirls before baking.
• For easy cleanup and perfect removal, always line your baking pan with parchment paper, leaving a bit of overhang on two sides to act as ‘handles’ for lifting the bars out once cooled.
• Swap the nuts for 3/4 cup (960 ml) of dried cranberries or cherries for a delightful sweet-tart flavor contrast that pairs beautifully with the rich chocolate.
FAQ
Q: Can I make these vegetarian chocolate bars vegan
A: Yes, you can easily adapt this recipe to be fully vegan. Replace the 8 tablespoons (120 ml / 4.1 fl oz) of unsalted butter with an equal amount of vegan butter or melted coconut oil. For the egg, use a flax egg (1 tablespoon / 15 ml / 0.5 fl oz ground flaxseed mixed with 3 tablespoons / 45 ml / 1.5 fl oz water). Finally, ensure both your unsweetened chocolate and chocolate chunks are dairy-free.
Q: Is there an egg-free option for this recipe
A: Absolutely. To make these bars egg-free while keeping them vegetarian, you can substitute the large egg with 1/4 cup (960 ml) of unsweetened applesauce or mashed banana. This will result in an even fudgier, denser texture. A commercial egg replacer would also work well.
Q: How can I add more protein to these vegetarian bars
A: To boost the protein content, consider adding 1/4 cup (960 ml) of your favorite unflavored or chocolate-flavored vegetarian protein powder along with the flour. You can also swap the walnuts or pecans for higher-protein nuts like almonds or peanuts, or even stir in some hemp or sunflower seeds for an extra nutritional kick.
Q: Are these chocolate bars suitable for a lacto-vegetarian diet
A: Yes, this recipe is perfect for a lacto-vegetarian diet as written, since it contains dairy (butter) and eggs but no meat products. If you are a lacto-vegetarian who avoids eggs, you can use the egg-free substitutions mentioned above, such as applesauce or mashed banana.
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One-Bowl Fudgy Chocolate Bars
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Grease an 8-inch or 9-inch square baking pan, or for easy removal, line it with parchment paper or foil and then grease it.
- In a small saucepan, gently melt the 8 tablespoons (120 ml / 4.1 fl oz) of butter and the unsweetened chocolate over low heat, stirring frequently until smooth.
- Remove from heat.
- Transfer the melted chocolate mixture to a mixing bowl.
- Using an electric mixer, beat in the sugar until the mixture is smooth and glossy.
- Beat in the egg until well combined, scraping down the sides of the bowl as needed.
- Add the salt, then gently stir in the flour with a spatula until just combined—be careful not to overmix.
- Fold in the chocolate chunks and the nuts, if using.
- Pour the batter into your prepared pan and spread it into an even layer.
- Bake for 20 to 25 minutes, or until the center is just barely set. A toothpick inserted should come out with moist crumbs, not wet batter. If the edges are baking too quickly, rotate the pan halfway through.
- Let the bars cool completely on a wire rack before cutting into squares. Store in an airtight container at room temperature for up to 2 days.
