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Easy brownie recipe with 5 simple ingredients

Name: Easy brownie recipe with 5 simple ingredients
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 9
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter; 2 cups granulated sugar; 4 large eggs; 1 cup all-purpose flour; 3/4 cup cocoa powder

The first time I tried making these brownies, I was convinced I could eyeball everything. Big mistake. I ended up with something closer to chocolate soup than actual brownies. My roommate at the time took one bite and said, “Uh… is this supposed to be pudding?” We laughed so hard we almost cried. But that’s how I learned—sometimes the simplest recipes need the most attention. Now, after years of trial and error (and a few more disasters), this easy brownie recipe with 5 simple ingredients is my go-to for birthdays, bad days, and everything in between.

Recipe Card

Recipe Title	Easy brownie recipe with 5 simple ingredients
Servings	9
Prep Time	10 minutes
Cooking Time	25 minutes
Calories	~250 per brownie

Ingredients

1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 cup all-purpose flour
3/4 cup cocoa powder

That butter? Yeah, I once used salted butter because it was all I had. The brownies tasted like a salty ocean. Never again. And the sugar—don’t skimp. I tried cutting it down once, and the texture turned into dry cardboard. Eggs matter too—room temp blends better, but I’ve cracked them straight from the fridge in a pinch. Flour and cocoa powder? Just don’t mix them up like I did that one sleepy morning. Chocolatey? Yes. Edible? Barely.

Directions

Preheat oven to 350°F (175°C) and grease an 8×8 baking pan.
Melt butter in a saucepan over low heat, then stir in sugar until combined.
Remove from heat and whisk in eggs one at a time.
Gently fold in flour and cocoa powder until just mixed—no over-stirring!
Pour batter into the pan and bake for 20–25 minutes (toothpick test!).
Let cool before slicing (if you can wait).

The biggest disaster? Forgetting to grease the pan. I had to chisel out the brownies with a spatula, and they came out in crumbly chunks. My dog got more of them than I did. And the toothpick test? Yeah, I used a fork once because I couldn’t find one. The fork got stuck. Lesson learned—use the right tools.

This recipe is foolproof now, but it wasn’t always. One time, I doubled the cocoa powder because “more chocolate is better,” right? Wrong. They were so bitter, even my chocolate-loving friend couldn’t finish one. Another time, I underbaked them because I was impatient. Gooey is good, but raw? Not so much.

What I love most is how forgiving it is. Burn the edges? Cut ’em off. Overmix? They’ll still taste amazing. And leftovers (if there are any) taste even better the next day. It’s the ultimate comfort food—no fancy skills required.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
250	30g	14g	4g

Yeah, it’s not health food, but life’s too short for sad desserts. I’ve tried swapping in applesauce for butter (disaster) and almond flour (meh). If you’re gluten-free, a 1:1 GF flour works fine. But honestly? Just enjoy the real thing in moderation.

Ingredient Swaps

Ingredient	Substitution
Butter	Coconut oil (works okay, but changes flavor)
Sugar	Coconut sugar (darker taste, less sweet)
Flour	Gluten-free flour (works in a pinch)

I once ran out of butter and used margarine. The brownies tasted like plastic. Coconut oil is better, but they lose that rich, buttery depth. And gluten-free flour? It works, but the texture’s a bit crumblier. My advice? Stick to the original unless you absolutely have to swap.

Tips

Use room temp eggs—they blend smoother and prevent overmixing.
Don’t skip greasing the pan. Trust me on this one.
Undermix the batter—lumps are okay! Overmixing makes them tough.
Let them cool completely before cutting (or embrace the gooey mess).

The first time I made these, I whisked the batter like I was training for the Olympics. The brownies came out dense as bricks. My brother joked they could double as doorstops. Now, I stir just until everything’s combined—lumps and all. Perfect every time.

FAQ

Can I add nuts or chocolate chips?
Absolutely! I love tossing in walnuts or dark chocolate chunks. Just don’t go overboard—once I added so many chips, the batter barely held together. They were delicious, but more like a chocolate pile than brownies.

Why did mine turn out cakey?
Probably overmixed or too much flour. I did this once by accidentally packing the flour into the measuring cup. Now, I spoon it in lightly. Cakey brownies aren’t bad, but if you want fudgy, less is more.

Can I freeze them?
Yes! I stash leftovers in the freezer all the time. Just wrap them tight. One time, I didn’t, and they tasted like freezer burn. Still ate them, though—waste not, right?

That’s everything I know about making easy brownie recipe with 5 simple ingredients! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes.