Fudgy 5 Ingredient Brownies - Scientifically Sweet

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When a chocolate craving strikes, it strikes hard and my 5 Ingredient Brownies are so simple to make that you can memorize this recipe and make brownies in under 30 minutes from start to finish! All you need is chocolate, butter, sugar, eggs and flour to whip up a batch of fudgy chocolate brownies. The texture of these brownies is similar to my Perfect Shiny Crust Brownies, and the difference is in the technique since this recipe is meant to be so easy you can make it in your sleep!

WHY YOU WILL LOVE THIS RECIPE

Fudgy chocolate brownies - these brownies are dense and fudgy with a texture that you can really sink your teeth into.
Simple ingredients - you only need 5 basic pantry ingredients to make this recipe.
Rich dark chocolate flavor - this recipe is made with pure dark chocolate for rich chocolate flavor.
Easy recipe - this recipe comes together so quick with just a bowl and a spoon! You don't need much to make delicious brownies. This recipe is a no brainer.

INGREDIENTS

Salted butter - the best brownies that have a chewy and fudgy texture are made with butter. Salted butter adds extra richness here and also eliminates the need for salt so you don't need as many ingredients. If you don't have salted butter, you can use unsalted butter, but then add ½ teaspoon salt to the recipe.
Dark chocolate - anything between 60 and 70% cocoa solids will work, or even extra dark chocolate with 85% cocoa works well in this recipe. I prefer Bittersweet Chocolate and these bittersweet chocolate callets are very convenient.
Egg - 2 whole eggs will provide majority of the structure in these brownies.
Granulated sugar - simple fine white granulated sugar is best for these brownies because it dissolves faster than brown sugar to give us the shiny top when there are very few steps and less mixing time. If you have access to caster sugar (superfine sugar), then that is even better.
All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.

STEP BY STEP INSTRUCTIONS

STEP 1.) Melt chocolate. Combine chocolate and butter in a small saucepan over low heat and stir constantly until completely melted and smooth. If you are worried about burning the chocolate, then place it in a heatproof bowl over a saucepan of simmering water and stir frequently until melted. You can also melt it in the microwave in short bursts with frequent stirring so it doesn't burn. Do not let the chocolate cool - it should be warm for the next step.
STEP 2.) Beat eggs with sugar. Crack in the eggs into a large bowl, gradually stream in the sugar and whisk for 1-2 minute until pale and thick. It doesn't need to triple in volume so you don't need a mixer, but you just want the sugar to begin dissolve in the eggs. Add the warm melted chocolate mixture and whisk until the batter smooth and glossy. The mixture will tighten up and look very shiny once it is well combined.
STEP 3.) Add flour. Sprinkle flour over the batter and fold it in until evenly incorporated.
STEP 4.) Bake! Spread the batter into your lined baking pan and bake until a skewer inserted into the center comes out with a few moist sticky crumbs attached, but not wet batter. Then, let the brownies cool completely in the pan.

EXPERT BAKING TIPS

Keep the chocolate and butter hot. There is no need to cool the chocolate mixture before adding the eggs. In fact, a warm batter will help the sugar dissolve for a nice shiny top.
Always use room temperature eggs so that they incorporate more evenly and the warmer temperature helps sugar dissolve, especially in this recipe where there is minimal mixing time. TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.
Whisk eggs and sugar thoroughly. This will help encourage the sugar to dissolve for that fudgy texture and shiny top.
Measure flour accurately. Too much flour leads to a dry brownie.
Watch the baking time. In all my experience, most standard 8-inch pan brownie recipes with 2 eggs take between 20 and 25 minutes when baked in a metal pan. Start checking after 20 minutes. A skewer should not come out clean -- it should come out with a few moist sticky bits attached. If it comes out clean it may be over baked, and if it comes out with wet batter then it is still a bit raw.
Cool completely. For the best texture, it is important that the brownies cool completely.

RECIPE FAQ

What type of chocolate should I use for 5-Ingredient Brownies?

You can use anything from 50% to 70% bittersweet chocolate. Just do not use unsweetened chocolate. If you choose to use semisweet chocolate, just note that they will certainly taste sweeter.

How to make brownies with a shiny crust on top?

Again, it's about dissolved sugar. You need to whisk eggs with sugar first to encourage dissolving. If you mix the sugar into the chocolate first, then the sugar gets coated with fat and it will be harder to dissolve.

How to bring eggs to room temperature fast?

To bring eggs to room temperature quickly, submerge them in warm water for10 minutes.

Can I use cocoa powder to make fudge brownies?

This recipe requires melted chocolate. Melted chocolate gives a fudgier texture because of the cocoa butter content that has a higher melting point. If you prefer to make brownies with cocoa powder only, then check out my Better Than Box Brownie Mix recipe which have a chewier texture.

Can I add chocolate chips to this brownie recipe?

Yes you can! If you'd like to add chocolate chips, I would recommend ½ cup of dark chocolate chips. Just fold it into the finished batter before baking.

How do I know when my brownies are finished baking?

If your brownies turn out dry, then it is most likely because they are over-baked. These low sugar brownies are ready when a skewer inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean then the brownies are over-baked and if the skewer has wet batter then they are still raw.

Why are my brownies dry?

The number one reason why these would turn out dry is if they are over-baked. Check on the brownies at 25 minutes. Also, take care to measure the flour accurately.

How do I store brownies?

Brownies keep really well at room temperature as long as they are stored in an airtight container to prevent drying out. If you plan to keep them for more than a couple of days, then store them in the fridge.

Why did my brownies sink in the middle?

Brownies will sink in the middle if you over-beat the eggs and sugar. When you beat the eggs, you are incorporating a lot of air which will cause the batter to soufflé or puff up in the oven. As the brownies cool, the air bubbles will collapse and they will fall. To prevent this, be sure to only beat the eggs for about 2 minutes and then bake the brownies evenly. If you think your oven runs hot, then bake at a slightly lower temperature for a longer time. If the oven is too hot, the brownies will puff up and over-cook on the edges while the center is still raw.

If you love brownies, check out these recipes!

Triple Chocolate Brownies Fudgy Grain Free Brownies Olive Oil Brownies with Date Fudge Frosting Fudgy Buckeye Brownies Outrageous Fudgy Chocolate Chip Cheesecake Brownies The BEST Small Batch Fudge Brownies Homemade Cosmic Brownies Recipe!

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5 Ingredient Brownies

Christina Marsigliese

Fudgy rich chocolate brownies made with just 5 simple ingredients and all in one bowl! This is the easiest brownie recipe that comes together in under 30 minutes, and perfect for when a sudden chocolate craving hits.

5 from 10 votes

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Servings 16 squares

Ingredients

6 oz 170g bittersweet chocolate (70% cocoa)
7 tablespoon 100g salted butter
2 large eggs at room temperature
1 cup 200g granulated sugar
½ cup 71g all-purpose flour

Instructions

Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper leaving a 2-inch overhang along each side.
Melt chocolate. Combine chocolate and butter in a small saucepan over low heat and stir constantly until completely melted and smooth. If you are worried about burning the chocolate, then place it in a heatproof bowl over a saucepan of simmering water and stir frequently until melted. You can also melt it in the microwave in short bursts with frequent stirring so it doesn't burn. Do not let the chocolate cool - it should be warm for the next step.
Beat eggs with sugar. Crack in the eggs into a large bowl, gradually stream in the sugar and whisk for 1-2 minute until pale and thick. It doesn't need to triple in volume so you don't need a mixer, but you just want the sugar to begin dissolve in the eggs. Add the warm melted chocolate mixture and whisk until the batter smooth and glossy. The mixture will tighten up and look very shiny once it is well combined.
Sprinkle flour over the batter and fold it in until evenly incorporated.
Spread the batter into your lined baking pan and bake for 20-25 minutes until a skewer inserted into the center comes out with a few moist sticky crumbs attached, but not wet batter. Then, let the brownies cool completely in the pan before slicing.