Best-Ever 5-Ingredient Brownies – Your New Go-To Fudgy Fix!

There’s something universally satisfying about biting into a warm, fudgy brownie. But what if I told you that you could make the best-ever brownies with just five core ingredients (okay, technically seven, but two are optional!)—and still get a rich, chocolatey, bakery-quality treat? These brownies are a game-changer for busy bakers, new cooks, or anyone who just loves easy, indulgent desserts.

This recipe is designed for the home cook who wants maximum flavor with minimal fuss. Whether you’re baking on a weeknight, prepping for a last-minute get-together, or simply craving a late-night chocolate fix, these best-ever 5-ingredient brownies deliver gooey, fudgy satisfaction every single time.

Why You’ll Love These Brownies

These brownies are:

• Easy and foolproof: No stand mixer required—just one bowl and a hand mixer.

• Rich and decadent: Thanks to cocoa powder and butter, they offer intense chocolate flavor with a soft, melt-in-your-mouth texture.

• Customizable: Add-ins like chocolate chips, nuts, or a swirl of peanut butter take them to the next level.

• Made with pantry staples: No special shopping trip needed!

Ingredients You’ll Need

Here’s your short but powerful ingredient list:

• 2 cups granulated sugar (420 grams)

• 4 large eggs, at room temperature

• 1 cup salted butter, melted (226 grams)

• 2/3 cup cocoa powder (62 grams)

• 3/4 cup all-purpose flour (98 grams)

• 1/4 tsp salt (Yes, it makes a difference!)

• 1/2 tsp vanilla extract (Optional but recommended)

Equipment You’ll Need

To make these brownies, gather:

• 9×9-inch metal baking dish (don’t substitute with glass unless you adjust the baking time)

• Parchment paper for lining the pan

• Large mixing bowl

• Electric hand mixer (or stand mixer, if preferred)

• Whisk and rubber spatula

• Measuring cups and spoons

• Toothpick or knife for doneness testing

How to Make Best-Ever 5-Ingredient Brownies

1. Preheat + Prep

Preheat your oven to 350°F (175°C). Line your 9×9 metal baking dish with parchment paper, allowing some overhang on the sides for easy lifting.

2. Make the Batter

In a large bowl, combine sugar and eggs. Beat on high speed for 3–4 minutes, until the mixture looks pale and thick. Rub a bit between your fingers—if you still feel sugar granules, keep mixing until nearly smooth.

Next, whisk in the melted butter and vanilla extract (if using).

Sift in flour, cocoa powder, and salt, then fold gently until combined. You’ll end up with a thick, luxurious batter.

3. Bake

Pour the batter into your prepared pan and smooth the top. Bake for 33–38 minutes.

How to tell they’re done:

• The top will appear set and shiny.

• A toothpick inserted into the center will come out with moist crumbs (not wet batter).

• A toothpick inserted into the edge will come out mostly clean.

4. Cool + Slice

Let the brownies cool in the pan for at least 1 hour before slicing. If you cut too early, they’ll be too gooey to hold a shape.

Once set, lift them out using the parchment paper and cut into 9–12 squares (depending on how generous you’re feeling).

Storage Tips

• Room Temp: Store in an airtight container for up to 3–4 days.

• Fridge: For a firmer texture, refrigerate up to a week.

• Freezer: Wrap individually in plastic and foil, freeze up to 3 months. Just thaw at room temp or microwave in 15-second bursts.

Recipe Variations

These brownies are incredible as-is, but if you like to mix things up, try these ideas:

Add-ins:

• 1 cup chocolate chips, white chocolate, or peanut butter chips

• ½ cup chopped walnuts or pecans

• Swirl in peanut butter, caramel, or Nutella before baking

Toppings:

• Sprinkle flaky sea salt before baking

• Dust with powdered sugar once cooled

• Top with a scoop of vanilla ice cream and drizzle with warm chocolate sauce

Suggested Food + Drink Pairings

• Espresso or coffee: Enhances the cocoa flavor and balances the sweetness

• Cold milk: The classic combo—enough said

• Red wine: Try a bold Cabernet or Zinfandel for a grown-up pairing

• Vanilla or salted caramel ice cream: Perfect contrast to the warm, fudgy brownie

Troubleshooting & FAQ

Why do my brownies come out cakey instead of fudgy?

Overmixing or overbaking is usually the culprit. Beat the eggs and sugar well, but once the flour and cocoa go in, fold gently. Also, don’t overbake! They should still be a little gooey in the middle.

Can I use unsalted butter?

Yes—just add an extra 1/4 teaspoon of salt.

Can I double the recipe?

Yes! Use a 9×13 metal pan and bake for 35–42 minutes, watching closely after the 35-minute mark.

What if I only have glass bakeware?

Reduce oven temperature to 325°F and expect a longer bake time (up to 45–50 minutes). Keep a close eye on doneness.

Can I reduce the sugar?

It’s not recommended—you’ll change the texture dramatically. If you’re looking for less sweet options, consider using dark chocolate chips or unsweetened cocoa.

Final Thoughts

These brownies are proof that you don’t need a complicated recipe—or a dozen ingredients—to create something rich, luxurious, and downright crave-worthy. They’re perfect for beginner bakers, chocolate lovers, or anyone who just wants a quick dessert that tastes like it took hours to make.

You can whip up these best-ever 5-ingredient brownies with pantry staples in under an hour, and trust me, once you do, you’ll never go back to boxed mix again.