This easy brownie recipe calls for only 5 ingredients and is made in just one bowl! These cocoa powder brownies are fudgy and chewy and can be in the oven in just about 5 minutes! Pin it for Later »
Easy Brownie Recipe Overview
- Skill Level: Beginner
- Techniques Used: One Bowl Method
Here’s the rundown of what makes these brownies so easy to make:
- They are made in one bowl and can be in the oven in just about 5 minutes.
- They are made with cocoa powder and do not require you to melt any chocolate.
- They can be made with oil and without butter.
- They only require 5 ingredients and are made without baking powder or baking soda.
How do you make Brownies More Moist?
To make super moist brownies you want to be sure you do not over-bake them and slightly under baking them will keep them even more moist. Take the brownies out of the oven when there are moist crumbs clinging to a tester. If the tester comes out clean then they won’t be as moist.
You can use oil or melted butter for this recipe. Oil is going to make more moist brownies than using butter.
How to Make Brownies from Scratch
The process of making these homemade brownies is incredibly easy. You only need one bowl and a whisk!
Ingredients for Brownies
The 5 ingredients required for these brownies are: sugar, flour, eggs, cocoa powder, and oil or melted butter. Salt is an optional ingredient but I recommend it to balance out the flavors. You can also add chocolate chips or nuts into the brownies if you like.
Step 1: Combine Dry Ingredients
In a large mixing bowl whisk together all of the dry ingredients until they are well combined.
Step 2: Mix in Wet Ingredients
Add the eggs and the oil or melted butter into the dry ingredients and whisk it all together until smooth. The batter will be quite thick.
Step 3: Bake the Brownies
Pour the batter into a greased square baking dish and use a rubber spatula to spread it out evenly. Bake the brownies until they are just slightly underdone.
Ingredient Functions in Brownies
- Flour: Flour is the structure for the brownies. These brownies have a low ratio of flour to keep them more moist and chewy.
- Cocoa Powder: Cocoa powder is also part of the structure of the brownie but is the chocolate flavor of the brownie. You can use natural cocoa powder or dutch processed cocoa powder in this recipe.
- Sugar: You can use granulated sugar, brown sugar, or a combination of the two for these brownies. Brown sugar is going to give the brownies more depth of flavor and more chewiness. Sugar also keeps the brownies moist.
- Liquid Fat: Fat adds richness and moisture to the brownies. You are welcome to use oil or melted butter for these brownies. Oil will make the chewiest brownies.
- Eggs: The eggs bind the brownies together and add moisture and tenderness.
- 2 cups (392 gr) sugar (granulated, brown, or a combo of the two)
- 1 cup oil or melted butter, slightly cooled
- 4 large eggs (*See note for vegan option)
- 1 cup (240 gr) flour
- 2/3 cup (70 gr) cocoa powder (natural or dutch processed)
- 1/4 tsp salt (optional, but recommended)
- PREP: Preheat oven to 350ºF (177 C) and lightly grease a 9X9" (23x23 cm) or 8X8" (20x20 cm) pan and set aside.
- MIX DRY INGREDIENTS: In a large bowl, whisk together the flour, sugar, cocoa powder, and salt (if using) until well combined.
- MIX WET INGREDIENTS: Add the oil or butter and the eggs into the bowl with the dry ingredients. Whisk the ingredients together until well combined. The batter will be quite thick. You can also fold in chocolate chips at this point if you want to make them extra chocolatey.
- BAKE: Pour the batter into the prepared pan and use a rubber spatula to smooth out. Bake at 350 F (177 C) for 30-35 minutes until a tester comes out with moist crumbs. Slightly under baking them will keep them extra moist and chewy.
- Let cool before slicing.
*You can substitute the eggs with equivalent EnerG Egg Replacer for a vegan option
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Amount Per Serving: Calories: 265