Zero-Bowl Brownie

Michal Frischman Recipe By
  • Cooking and Prep: 50 m
  • Serves: 8
  • Contains:

I am not a fan of cakes that promise chocolate flavor and don’t deliver. This one is a chocolate bomb, with the best crispy edges of any brownie, ever. I call it “zero bowl” because you make it all in the pot you melt the chocolate in!

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Brownies

Yields 1 cake

  1. Preheat oven to 350°F (175°C).

  2. Place the margarine in a 9x13-inch (20x30-centimeter) baking pan and put the pan in the oven to allow the margarine to melt.

  3. Meanwhile, melt the chocolate in a medium pot over very low heat so it doesn’t burn. Add sugar when almost melted, then stir until fully melted and remove from heat. The mixture should be warm to the touch, but not hot.

  4. Add in eggs and vanilla, then flour, baking powder, and salt. Stir until fully combined.

  5. When the margarine is fully melted, pour the batter into the margarine and spread gently to ensure the batter is even. Bake for 35–40 minutes, until firm to the touch.


Food and Prop Styling by Janine Kalesis

Photography by Hudi Greenberger

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  • Sarah

    Zero-Bowl Brownie

    Sub with oil?

    Can u sub with oil? What oil is preferable (on pesach)? TIA!
    Posted by SarahR |March 25, 2020
    Raquel Admin - Admin
    I have never tried it, you may be able to. Many times butter/margarine helps make a brownie fudgey and gives it its consistency. If you're going to try it with oil, I would use a neutral oil such as Cottonseed oil, grapeseed, and safflower oil.
    Posted by raquel_kosher|March 25, 2020

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