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A stack of fudgy brownies with crackly tops and a dusting of powdered sugar.
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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! 
Course Dessert
Cuisine Dessert
Keyword Easy Brownie Recipe, Fudgy Brownie Recipe, Best Brownie Recipe, 5 Ingredient Brownie Recipe
Prep Time 10 minutes
Cook Time 38 minutes
Servings 12 brownies
Calories 333kcal
Author Stephanie Simmons

Ingredients

  • 1 cup salted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup all-purpose flour 135 grams
  • 2/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract optional, but recommended if you have it on hand

Instructions

  • Make the Brownies: Preheat your oven to 350° F. Line a ceramic or metal 9x9 baking dish with parchment paper. 
    Melt the butter in a large mixing bowl. Whisk in the sugar. Whisk in the eggs, and vanilla if using. Whisk for a full two minutes to develop a crinkly top - or use an electric mixer on high speed, if desired. Add the flour, cocoa powder, and salt, and fold in until you have a thick batter.
  • Bake the Brownies: 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: Let brownies cool 30 minutes to 1 hour before slicing. They're amazing warm, but won't hold a neat shape. The longer they cool, the more easily you can slice and serve them. Store cooled brownies in an airtight container at room temp for 3-4 days or in the fridge for 4-6 days.

Notes

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 them 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. If you only have an 8x8 pan, and if you also have a cupcake pan, spoon batter into three cupcake liners in the cupcake pan, then use the remaining batter in your 8x8 pan. 

Nutrition

Calories: 333kcal