Brownies were always the heart of those church kitchen afternoons I remember so clearly the smell of cocoa and sugar drifting through the room, everyone leaning over a hot pan, sneaking a warm corner piece and smiling like it was the best secret in town. Moments like that taught me something simple but true: the easiest sweets often leave the biggest, sweetest memories.
I grew up standing on a wooden stool beside my mama, flipping through well-worn church cookbooks with my elbow tucked into a stained page. Cooking turned into a comfort for me, a steady place I could return to after long weeks. These days I test recipes in a real, busy weeknight kitchen and write about the dishes that make warm family dinners feel a little easier.
I like casseroles that pull together quickly, slow-cooker meals you can leave and forget, skillet dinners that feed a crowd, and desserts that taste like Saturday afternoons. I keep things simple, practical, and family-friendly and always pork-free. If you want an easy but indulgent chocolate treat, my approach to Best-Ever 5 Ingredient Brownies brings that nostalgic, no-fuss joy straight to your oven. For a different kind of cozy sweet, you might enjoy a citrusy twist like these festive puffs I write about from time to time: 5 Delightful Orange Ricotta Festive Puffs.
Table of Contents
Table of Contents
How to prepare Best-Ever 5 Ingredient Brownies
Ingredients :
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 (See note below if you’re annoyed that this technically shows 7 ingredients), 1/2 tsp vanilla extract (optional, but recommended if you have it on hand)
Directions :
Make the Brownies: Preheat your oven to 350° F. Line a metal* (see note below) 9×9 baking dish with parchment paper. Add the sugar and eggs to a large mixing bowl. Beat with an electric mixer on high speed for 3-4 minutes until the sugar is dissolved (rub the mixture between your fingers – if you feel granules of sugar, beat it a bit longer, until it feels almost completely smooth). Whisk in the melted butter and vanilla.
Add the flour, cocoa powder, and salt, and fold in until you have a thick batter. Optional – Stir in 1 cup of chocolate chips at the end if desired!, Bake the Brownies: Pour the batter into your baking dish and bake for 33-38 minutes. The top will look set, and a toothpick inserted into the center will have thick, moist crumbs on it, but it shouldn’t have thick, gooey batter.
A toothpick inserted into the edge will come out mostly clean (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). Don’t over bake these! They will set up as they cool. I promise. Note: Every oven is different and your brownies may take a bit longer.
Bake until they appear done by following the indicators I give above., Serve + Store: Let brownies cool for at least 1 hour before slicing. They’re amazing warm, but won’t hold a neat shape and will appear under done if you cut into them immediately. The longer they cool, the more they will set up to the proper fudgy consistency. Store cooled brownies in an airtight container at room temp for 3-4 days.
Serving ideas
When you bring a pan of Best-Ever 5 Ingredient Brownies to the table, you give everyone permission to smile and dig in. These brownies shine warm with a scoop of vanilla ice cream for a classic pairing. I like to let the edges cool just enough so the pan still yields gooey centers for scooping that contrast of warm and cool, soft and slightly crisp, sings every time.
For a simple party platter, cut the Best-Ever 5 Ingredient Brownies into bite-sized squares and arrange them on a platter with a small bowl of powdered sugar for dusting. They make a great neighbor gift wrapped in parchment and tied with twine, too something about brownies says comfort better than most homemade treats.
If you want to dress them up, a light dusting of cocoa or a drizzle of warmed chocolate ganache will elevate the Best-Ever 5 Ingredient Brownies without adding much fuss. For a slightly less sweet finish, a tiny sprinkle of flaky sea salt across the top right after they come out of the oven balances the richness. Pair with coffee for breakfast spoils or with tea for an afternoon pick-me-up.
If you need a contrast in texture, serve alongside crisp biscotti or almond cookies for example, check out these almond orange biscotti ideas for a bright companion: 5 Delightful Ways to Enjoy Almond Orange Biscotti. No matter how you plate them, the Best-Ever 5 Ingredient Brownies behave like a small celebration: quick, honest, and entirely satisfying.
Storing this recipe
You can keep the magic of Best-Ever 5 Ingredient Brownies around for several days with a few simple storage tricks. Once the brownies cool completely in the pan, lift them out with the parchment, cut them into squares, and place them in a single layer in an airtight container. If you need to stack layers, place a sheet of parchment between layers to avoid sticking. Stored this way at room temperature, the Best-Ever 5 Ingredient Brownies keep beautifully for about 3 to 4 days. If your kitchen tends to be warm or humid, tuck the container into the refrigerator and they’ll last a bit longer, though refrigeration can slightly change the texture, making them denser.
For longer storage, freeze the Best-Ever 5 Ingredient Brownies. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe zip-top bag or container. They’ll keep well for up to 3 months. Thaw at room temperature for about an hour or warm gently in a low oven for a few minutes if you want them warm and gooey again.
If you plan to transport the brownies for a potluck or picnic, I like packing them layered with parchment in a shallow baking dish and keeping the dish in a cooler with an ice pack it protects the edges and keeps the texture steady. For other make-ahead dessert ideas with good storage life, try a loaf that holds well, like this almond ricotta coconut loaf: 5 Delightful Ways to Enjoy Almond Ricotta Coconut Loaf.
Helpful tips
A few small techniques make the Best-Ever 5 Ingredient Brownies turn out exactly as you hope, every time. First, room-temperature eggs beat with sugar better and help dissolve granules that’s the key to a shiny, crackly top. When you beat the sugar and eggs until the mixture feels almost smooth between your fingers, you avoid grittiness in the finished brownies. Fold ingredients gently once you add flour and cocoa; overmixing develops gluten and leads to cakier brownies instead of fudgy ones. For the Best-Ever 5 Ingredient Brownies, melted butter does the heavy lifting: it gives a dense, rich texture without needing extra oil or complicated equipment.
Choose a good-quality cocoa powder for the best chocolate flavor. If you like contrast, stir in a cup of chocolate chips at the end or scatter chopped nuts across the top before baking. If you prefer extra fudgy centers, pull the Best-Ever 5 Ingredient Brownies from the oven on the earlier side of the bake time the center should still have moist crumbs.
Want a shiny top? Make sure the sugar dissolves completely when you beat the eggs and sugar. For serving and make-ahead planning, these brownies are forgiving: you can bake them the day before, cool completely, and store in an airtight container so they’re ready to go. If you feel adventurous, try a ricotta-based twist on chocolate desserts for an interesting texture contrast I wrote about a chocolate ricotta cake that uses similar comfort-driven principles and simple ingredients: 5 Irresistible Reasons to Love Double Chocolate Ricotta Cake.
Flavor variations
One of the nicest things about the Best-Ever 5 Ingredient Brownies is how easy they are to customize while keeping the same simple base. Fold in a cup of chopped toasted nuts for crunch, or add a half cup of chocolate chunks for melty pockets. For a more grown-up edge, stir in a teaspoon of espresso powder to deepen the chocolate notes without adding a coffee flavor. If you like a fruity contrast, press a few spoonfuls of raspberry jam into the batter before baking to create swirls that pair beautifully with the fudginess.
You can also experiment with toppings after baking. A thin layer of salted caramel, a scattering of toasted coconut, or a dusting of instant espresso sugar keeps things interesting. For a gluten-free option, try swapping the all-purpose flour for an equal amount of a good gluten-free flour blend and add an extra minute or two to the bake time as needed. For a nut-free household, omit nuts entirely and stick with chocolate chips or seeds for texture. No matter which variation you choose, the Best-Ever 5 Ingredient Brownies stay true to their name: minimal fuss, maximum flavor.
Frequently asked questions
Q: Can I make the Best-Ever 5 Ingredient Brownies in a larger pan?
A: Yes. If you use a larger pan, the brownies will bake faster and be thinner. For a 9×13 pan, increase the bake time slightly and check earlier for doneness. Keep an eye on the texture; you want moist crumbs on a toothpick rather than wet batter.
Q: Can I substitute oil for butter in the Best-Ever 5 Ingredient Brownies?
A: Butter offers flavor and structure, but you can use neutral oil in a pinch. Use slightly less oil than the butter called for (about 3/4 cup oil instead of 1 cup butter) and note that the top won’t be quite as crisp. The texture will still be fudgy and delicious.
Q: How do I know when the Best-Ever 5 Ingredient Brownies are done?
A: The center should have thick, moist crumbs on a toothpick, and the top will look set with a slight sheen. Edges will pull away a touch from the pan. They continue to set as they cool, so err on the side of slightly underbaked if you want that fudgy center.
Q: Can I add mix-ins like nuts or chocolate chips?
A: Absolutely. Stir them in at the end of mixing. About a cup of chips or a cup of chopped nuts works well. They add texture while keeping the brownies simple and family-friendly.
Q: Do these brownies need to cool before slicing?
A: Yes. Cooling for at least an hour helps them set so slices hold shape. If you want warm gooey slices, you can snap off a piece right away, but clean squares take time.
Conclusion
If you love quick, dependable chocolate brownies, you’ll find plenty of helpful versions and inspiration online. For another take on the classic, check out this straightforward guide to Best-Ever 5 Ingredient Brownies (easy recipe!), and for a slightly different five-ingredient approach, see the chewy option at 5 Ingredient Fudgy Brownies – Taffey Bakery.
Print
Best-Ever 5 Ingredient Brownies
- Total Time: 48 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Indulge in these easy and fudgy brownies made with only five main ingredients, perfect for quick family desserts.
Ingredients
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup salted butter, melted
- 2/3 cup cocoa powder
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9 baking dish with parchment paper.
- In a large bowl, beat together sugar and eggs with an electric mixer on high speed for 3-4 minutes until smooth.
- Whisk in melted butter and vanilla extract.
- Fold in the flour, cocoa powder, and salt until you have a thick batter. Optionally stir in chocolate chips.
- Pour batter into the prepared baking dish and bake for 33-38 minutes, until the top looks set and a toothpick inserted has thick, moist crumbs.
- Let cool for at least 1 hour before slicing.
Notes
Brownies will set as they cool, ensure not to overbake.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American