best-ever 5 ingredient brownies

Best-Ever 5-Ingredient Brownies are ultra fudgy with rich chocolate flavor and that classic crinkly top. All you need for this easy brownie recipe is butter, sugar, eggs, flour, cocoa powder, and less than 1 hour from start to end. They’re more delicious than a boxed mix – but completely unfussy!

this recipe

Published – April of 2018. Updated January 2023.

You just can’t beat homemade brownies! Especially these ones – this recipe is delicious, easy, and completely fuss-free. They truly are the best brownies! Let’s dive in!

Why you’ll love these Easy Brownies:

• Fudgy, Crinkle Top Brownies – These brownies are ultra rich and fudgy, with that crackly top we long for in a brownie recipe!
• Few Ingredients – You only need 5 simple ingredients to make these perfect brownies. But, you can also dress them up a bit if you’d like!
• Easy Brownie Recipe – These fudgy brownies come together in under an hour from start to finish, with minimal tools and ingredients! This easy recipe is sure to become a staple in your house.

Ingredient Overview

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Some people make brownies with vegetable oil, but I prefer butter for the flavor!
• Eggs – Use large eggs.
• Sugar – If you want to keep this to strictly 5 ingredients, use granulated sugar. Otherwise, use a mix of granulated sugar and brown sugar for a little extra depth of flavor.
• Flour – Flour adds structure. Use all-purpose flour. Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
• Cocoa Powder – This (obviously) brings the chocolate to the brownies!
• Vanilla extract – This technically takes you beyond 5 ingredients, but I always add vanilla to just about everything I bake. If you keep vanilla extract on hand, add it! If you absolutely can’t get your hands on any, or don’t want to make a trip to the store, these will still be good without it.
• Salt – This is the “sixth ingredient” – but I don’t know of a home that doesn’t keep salt on hand, so typically salt isn’t counted in an ingredient total.

Recipe Variations:

• Gluten-free – I haven’t tested this recipe in a gluten-free version, but they theoretically will work with a 1:1 gluten-free all-purpose flour. Let me know if you do try it!
• Dairy-free – Use your favorite dairy-free butter sticks to make this recipe dairy-free.
• Mix-Ins – Feel free to add any mix-ins you like to these easy brownies! Try any of the following: chopped nuts, chocolate chunks, leftover holiday candy (think chopped reese’s cups, leftover Easter chocolate, Halloween candy, or Christmas candy), white chocolate chips, or caramel baking chips. Fold any desired mix-ins into the batter after adding the dry ingredients. Add 3/4 cup to 1 cup of chocolate chips or whatever mix-in you’re using.
• Frosting – The chocolate frosting from my Chocolate Cupcakes would take these to the next level! Just make 1/4 of the frosting amount. I know some folks love a chewy, frosted brownie, and others don’t – these are fabulous either way.

How to Make these Brownies:

Step 1: Make the Brownie Batter. Melt the butter in a large bowl, then whisk in the eggs and vanilla. Continue whisking, or mix with a hand mixer, for 2 minutes – this will create the crinkly top on our brownies. Fold in the dry ingredients with a rubber spatula or wooden spoon.

Step 2: Bake the Brownies. Spread the batter in a parchment paper lined 9×9 pan. Bake as directed in the recipe card below for best results.

That’s it – this is an incredibly easy dessert with just two steps! The hardest part of this simple recipe is waiting for the brownies to bake. I hope these become your new most-loved, all-occasion brownies!

They’ve certainly solidified their place in my dessert repertoire – which as you know, is extensive.

Expert Success Tips:

• Don’t over bake – Follow the bake time and directions given in the recipe card below for best results. It’s better to have slightly under baked brownies with nice fudgy middles, than over baked ones.
• Baking pan – Glass is a poor conductor of heat – almost every baker will tell you this. Use a ceramic or metal pan here rather than a glass one.

FAQs:

Serving + Storing:

Let brownies cool at least 30 minutes or up to 2 hours before slicing. The longer you let them cool, the more easily they’ll hold a shape, but I do like to dive in while they’re still warm.

Store cooled brownies in an airtight container at room temperature for 3-4 days.

Special Tools:

• 9×9 Pan – A ceramic or metal 9×9 square pan is ideal for this recipe.

More Brownie Recipes to Love:

• Gooey S’mores Brownies
• Fudgy Gluten-Free Brownies
• Black Forest Brownies
• Layered Mint Chocolate Brownies
• Salted Caramel Pretzel Brownies

---

---

This post contains affiliate links. This in no way affects the cost of the item. It simply allows us to earn a small commission if you purchase an item using the link. Thanks for supporting Blue Bowl!