These 5-Ingredient Brownies are made using only super basic pantry staples! All you need is flour, sugar, eggs, butter, and cocoa powder, and less than 1 hour of time from start-to-finish.
Ok, by now you should know that I have a brownie obsession. It’s a delicious, dangerous problem that I have no intention of stopping. Ever.
I’m convinced that by the end of my blogging career, the number of brownie recipes on my site will be in the double digits. Grant is betting on triple digits.
Oddly enough, I used to strongly dislike brownies. I mean, I would eat them but if there was a dessert table with lots of options, a brownie would be the last thing I would grab. Now I see a brownie and it’s like HELLO ?.
In college, my roommates and I loveeddddd to make brownies so I’m pretty sure that’s what I can attribute the change to. Plus, once I started making brownies from scratch, the game changed for me.
You just can’t beat homemade brownies! Especially ones that are made with
- Only 5 super basic ingredients – WIN
- One bowl
- Minimal equipment – no mixer required here! The only tool you need is a good wooden spoon or a sturdy whisk, and a trusty ceramic 8×8 pan – I find that baking in glass or ceramic pans give the best results.
These best-ever brownies meet all that criteria – and they’re perfectly gooey and fudgy, with that perfect crackly-crisp top that we love. YUM!
Did I mention that they only take about 35 minutes to make – including bake time?? None of this one-hour baking time nonsense – I need my brownies now!
So here’s how you make these little beauties – melt some butter, stir in the sugar, eggs, flour, and cocoa powder and bake them!
That’s it. I mean, I think I could make these with my eyes closed. In my sleep. With one hand behind my back! Ok, just kidding – and I don’t recommend using the oven with your eyes closed ?.
Ways to Dress Up These Brownies:
If you want to amp these brownies up a bit, try adding any of the following mix-ins!
- Chopped nuts – walnuts, pecans, etc.
- Semi-sweet or milk chocolate chunks
- Leftover chopped candy (reese’s cups, Halloween/Christmas/Valentine’s/Easter chocolate)
- White or semi sweet chocolate chips
- Caramel baking chips – I discovered these recently and they’re SO good!
- Frosting – Some of this chocolate cream cheese frosting would put these right over the top! Just make 1/4 of the frosting amount.
I hope these become your new most-loved, favorite, easy, all-occasion brownies! They’ve certainly solidified their place in my dessert repertoire – which as you probably know, is extensive.
More Delicious Brownie Recipes To Try:
Fudgy Gluten-Free Brownies – These are so fudgy and decadent, you’d never know they’re gluten free! Made using just pantry staples and almond flour.
Gooey S’mores Brownies – These are the ultimate s’mores brownies! A layer of graham crackers topped with rich, gooey brownies, and a layer of toasted marshmallows. Add caramel-filled chocolate squares under the marshmallow layer if you’re feeling extra – which you are.
Loaded Peppermint Brownies – Thick, rich brownies topped with crushed candy canes and a drizzle of white and dark chocolate!
Did you make this recipe? Snap a photo + leave a comment!
Best-Ever 5 Ingredient Brownies
These brownies are so fudgy and gooey, with a perfect crackly top. They're made with only 5 ingredients - butter, sugar, eggs, flour, and cocoa powder!
- 2 sticks melted butter
- 2 cups granulated sugar
- 4 eggs
- 1 cup flour
- 2/3 cup cocoa powder
- Optional - a splash of vanilla and a pinch of salt! Sometimes I do this, sometimes I don't! They're fabulous either way.
Make the Brownies: Preheat your oven to 350 degrees. Line a 9x9 baking dish with parchment paper.
Stir together the melted butter and sugar - you can use a mixer if desired, but it's not really necessary in this recipe!
Stir in the eggs, 2 at a time. Add the flour and cocoa powder, and stir until you have a smooth chocolate batter! (Add the vanilla and salt here, if using, and stir.)
Bake: Pour the batter into your baking dish and bake for 35-40 minutes. The top will look set, and a toothpick inserted will have moist crumbs on it, but it shouldn't have runny batter. (You can also use the tip of a knife to lift up a little piece from the center to more clearly see the doneness, if you have a hard time judging when brownies are done).
Serve + Store: Store brownies in an airtight container at room temp for up to 5 days, or in the fridge for about a week.
NOTE: If you want to serve these and have them hold their shape, as usual, you need to let them fully cool before cutting into them! If not, dig in!
NOTE: To help speed the cooling process, you can fill a larger baking dish with ice cubes and a little cold water. Set the baking dish with the brownies inside the ice-filled baking dish (make sure that the water won't come up over the sides into the brownie pan) and let cool that way.
NOTE: Don't use an 8x8 pan - there is too much batter in this recipe for a smaller pan and it may spill over.
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