5-Ingredient Brownies
A recipe for 5-Ingredient Brownies takes away all the excuses for not making brownies for the family, bake sale or just for yourself. A quick mix together and about half an hour in the oven and you'll be in brownie heaven.
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Easy Brownie
- Prep Time: 15 m
- Cook Time: 15 m
- Total Time: 30 m
- Servings: 16Brownies
Ingredients
- 4 ounces unsalted butter
- 8 ounces semi-sweet or bittersweet chocolate
- 3 eggs
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
Instructions
- Pre-heat the oven to 350ºF and grease an 8-inch cake pan with butter.
- Melt the butter and chocolate together in a double boiler, or carefully in the microwave. Set aside to cool.
- Beat the eggs and sugar together in a stand mixer, or with an electric hand mixer, until it reaches the ribbon stage (the eggs fall from the beater in one solid line like a ribbon). Add the salt and beat well. Drizzle in the cooled chocolate mixture.
- Stir the flour into the mixture just until no streaks of flour can be seen. Try not to over-mix at this stage.
- Transfer the batter to the greased cake pan, smoothing out the surface.
- Bake in the oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out relatively clean.
- Let the brownies cool completely in the pan. Then, remove the brownies from the pan, cut into squares and serve.
Nutrition Facts
Easy Brownie
Amount Per Serving
Calories 221
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 46mg15%
Sodium 86mg4%
Potassium 100mg3%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 230IU5%
Calcium 16mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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These brownies are so easy to make. They ate the best. So light and fudgy.
These are very good brownies. Easy to make and fudgy!
So good! I’ll never buy boxed brownies again!
Can this be made with powdered cacao?
Hi Pamela. This specific recipe won’t work if you substitute cocoa powder, I’m afraid, because cocoa powder and chocolate do not have the same properties of fat and moisture.
ML
oh my goodness, these are the best, so moist and flavourful.
Family loved them
Is there anyway to make them diabetic friendly like using Splenda instead of sugar? I am willing to try it!
Hi Melanie. I don’t cook with Splenda or other sugar substitutes very often, so I can’t give you a good answer. If you give it a try, let us know here!
Hi Meredith! I don’t have unsalted butter right now. Should I omit the added salt? Thanks!
You can reduce the salt or omit it, yes.
Gosh, these couldn’t be easier! I can’t wait to try them tomorrow.
These brownies are great and seem to get fudgier over a few days. Can you add cocoa powder to the recipe? I heard that cocoa powder can intensify the chocolate flavor.
Hi Angie. Cocoa powder will definitely intensify the chocolate flavor. I have not tested this recipe adding cocoa powder, but you’re welcome to give it a try.
Can you use chocolate chips for this recipe?
Sure – semisweet or bittersweet chocolate chips are fine to use.
I don’t care if you use 5or 6. They are so good. Will use this recipe from now on. Thank you
Crazy easy, crazy delicious
Could I use whole wheat flour?
I haven’t tested it with whole wheat flour and whole wheat flour will have a much different result – it will be very dense. You could try using a 50/50 blend of white and whole wheat flour, but you should expect a different result.