The best things in life usually don’t come in a box, and neither do these easy homemade brownies! The best part? They only take five minutes to throw together and use only staple ingredients.  

These brownies are fudgy in the middle and slightly crunchy on top. They’re so delicious, perfect to pair with a scoop of ice cream. 

I dare you to think outside of the box! They’re so simple to make that you will realize you never needed a boxed brownie mix to start with!

A tray of cut and cooked brownies.
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I’m not sure if this is a good thing or a bad thing, but these brownies only take five minutes and use only staple ingredients, making them all too easy for those last minute indulgences!

This brownie batter is amazing in brookies, too!

Why You’ll Love This Recipe

Pantry Staple Ingredients – Chances are, you have everything you need to make homemade brownies. Skip the mix and avoid unknown additives!

Easy to Serve – Customize these brownies with your favorite toppings for a family-friendly dessert everyone will love!

Ingredients

  • Vegetable Oil
  • White Granulated Sugar
  • Vanilla
  • Eggs
  • All Purpose Flour
  • Unsweetened Cocoa
  • Baking Powder
  • Salt

Tip

Use a plastic knife for a clean slice!

A close up of a tray of cut and cooked brownies.

Frequently Asked Questions

Does cutting brownies dry them out?

Try not to cut your brownies ahead of time, as the edges will dry out a bit after they’ve been cut. No matter how tightly you wrap them, the oxygen will still create harder edges.

Why do brownies taste better the next day?

My self control would never allow me to wait until the second day, but some people believe that the cooling process allows the ingredients to meld together better if you wait!
That makes this the perfect dessert to make ahead (if you have more willpower than me, that is).

Do brownies cook better in glass or metal?

Because metal is a better heat conductor than glass, it’s a great choice for your brownies. But don’t worry, they’ll be delicious in a glass pan too, I promise!

A close up of a stack of cut brownies.

Serving Suggestions

A brownie topped with ice cream on a white plate.

Storage Tips

Layer your brownies with parchment paper (to prevent sticking) in an airtight container. They will keep for 3-4 days when stored at room temperature.

Brownies also store well in the refrigerator. You can store these homemade brownies in the fridge for up to a week in an airtight container. To freeze, wrap tightly in plastic wrap (as a full block or individually) to store for 4-6 months.

A homemade brownie on a plate, with a scoop of peppermint ice cream on top. Gold spoon rests to the side.
Homemade brownies on a wooden cutting board
5 from 3 votes

Easy Homemade Brownies

With only five minutes hands on time and staple ingredients, these brownies are easy for those last minute indulgences! Rich and fudgy in the middle with a little crunch on top, they are delicious with a little whipped cream or ice cream on top!
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Servings: 12
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Ingredients  

Instructions 

  • Preheat oven to 350°F. Grease 8×8 pan.
  • In a medium mixing bowl or the fitted bowl of your stand mixer, add oil, sugar and vanilla, mixing until combined. Add eggs, one at a time, until fully combined.
    1 cup vegetable oil, 2 cups white granulated sugar, 2 teaspoon vanilla extract, 4 large eggs
  • In a separate small bowl, combine flour, cocoa, baking powder and salt.
    1 cup all-purpose flour, ⅔ cup unsweetened cocoa, ½ teaspoon baking powder, ½ teaspoon salt
  • Gradually add the dry mixture into your wet mixture until completely combined.
  • Bake 40 minutes.

Julie’s Tips

  • Did you know? Slicing your brownies with a plastic knife is the ultimate trick. I don’t know why it works, but it does!
  • You can use a smaller pan, but your baking time will be a little higher.

Storage Tips

Layer your brownies with parchment paper (to prevent sticking) in an airtight container. They will keep for 3-4 days when stored at room temperature.
Brownies also store well in the refrigerator. You can store these homemade brownies in the fridge for up to a week in an airtight container. To freeze, wrap tightly in plastic wrap (as a full block or individually) to store for 4-6 months.
Calories: 364kcal | Carbohydrates: 44g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 122mg | Potassium: 125mg | Fiber: 2g | Sugar: 34g | Vitamin A: 90IU | Calcium: 25mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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9 Comments

  1. Mine never got fully cooked very runny. Like a lava cake. Not sure what I did wrong. I did cook it in a glass pan.

    1. Hi Carol,
      I’m so sorry to hear that! Sounds like maybe you skipped the baking powder by accident? I hope you’ll try them again one day, they are so delicious!
      Have a good afternoon,
      Julie

  2. 5 stars
    Box brownies just don’t do it anymore. I have to make these instead. Took them to work one time and was told they are “crack” brownies.

  3. I’m so sorry, 4! I just updated the post format yesterday and missed it. Thanks for bringing it to my attention.

  4. Hi there! This looks so good! I was wondering though, how many eggs do you use? I can’t find them listed in the ingredients. Thank you! I can’t wait to try them! 🙂