Published: · Updated: by Stephanie Simmons
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Best-Ever 5-Ingredient Brownies are ultra fudgy with rich chocolate flavor and that classic crinkly top. All you need for this easy brownie recipe is butter, sugar, eggs, flour, cocoa powder, and less than 1 hour from start to end.They’re more delicious than a boxed mix – but completely unfussy!
this recipe
Published – April of 2018. Updated January 2023.
You just can’t beat homemade brownies! Especially these ones – this recipe is delicious, easy, and completely fuss-free. They truly are the best brownies! Let’s dive in!
Table of Contents
Why you’ll love this brownie recipe:
- Fudgy, Crinkle Top Brownies – These brownies are ultra rich and fudgy, with that crackly top we long for in a brownie recipe!
- Few Ingredients – You only need 5 simple ingredients to make these perfect brownies. But, you can also dress them up a bit if you’d like!
- Easy Brownie Recipe – These fudgy brownies come together in under an hour from start to finish, with minimal tools and ingredients! This easy recipe is sure to become a staple in your house.
Ingredient Overview
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Some people make brownies with vegetable oil, but I prefer butter for the flavor!
- Eggs – Use large eggs.
- Sugar – If you want to keep this to strictly 5 ingredients, use granulated sugar. Otherwise, use a mix of granulated sugar and brown sugar for a little extra depth of flavor.
- Flour – Flour adds structure. Use all-purpose flour. Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
- Cocoa Powder – This (obviously) brings the chocolate to the brownies!
- Vanilla extract – This technically takes you beyond 5 ingredients, but I always add vanilla to just about everything I bake. If you keep vanilla extract on hand, add it! If you absolutely can’t get your hands on any, or don’t want to make a trip to the store, these will still be good without it.
- Salt – This is the “sixth ingredient” – but I don’t know of a home that doesn’t keep salt on hand, so typically salt isn’t counted in an ingredient total.
Ingredient Substitutions:
- Gluten-free – I haven’t tested this recipe in a gluten-free version, but they theoretically will work with a 1:1 gluten-free all-purpose flour. Let me know if you do try it!
- Dairy-free – Use your favorite dairy-free butter sticks to make this recipe dairy-free.
- Variations – See variations farther down in this post for ideas on customizing these brownies with add-ins.
How to Make this Recipe Step-by-Step:
Step 1: Make the Brownie Batter. Melt the butter in a large bowl, then whisk the eggs and vanilla extract into the melted butter. Continue whisking, or mix with a hand mixer, for 2 minutes – this will create the crinkly top on our brownies. Fold in the dry ingredients, and any mix-ins you may want to use (see variations below) with a rubber spatula or wooden spoon.
Step 2: Bake the Brownies. Spread the batter in a parchment paper lined 9×9 pan. Bake as directed in the recipe card below for best results.
That’s it – this is an incredibly easy dessert with just two steps! The hardest part of this simple recipe is waiting for the brownies to bake. I hope these become your new most-loved, all-occasion brownies! They’ve certainly solidified their place in my dessert repertoire – which as you know, is extensive.
Expert Success Tips:
- Don’t over bake – Follow the bake time and directions given in the recipe card below for best results. It’s better to have slightly under baked brownies with nice fudgy middles, than over baked ones.
- Baking pan – Glass is a poor conductor of heat – almost every baker will tell you this. Use a ceramic or metal pan here rather than a glass one.
FAQs:
- Can I double this recipe? Yes, double and bake in a 9×13 pan. Start with a similar bake time as in the recipe card below, adding a few minutes more at a time as needed.
- Can I halve this recipe? Yes, try baking it in a standard size loaf pan or a 6-inch round cake pan for brownies of a similar thickness to these, or in the same size 9×9 pan for a thinner brownie. Start with 18 minutes and go from there, checking for doneness in the same way.
- How do I get crackly tops on my brownies? Whisking the eggs into the melted butter & sugar for a few minutes adds air to the batter, which creates that crinkly effect on top.
- Are these brownies fudgy? Yes! These are fudgy and chewy – not cakey brownies.
- Can I use a different size or shape pan? Yes. You can also use an 8 or 9 inch oven safe skillet or a 8 or 9 inch round cake pan in a pinch.
Easy Brownie Recipe Variations:
- Mix-Ins – Feel free to add any mix-ins you like to these easy brownies! Try any of the following: chopped nuts, chocolate chunks, leftover holiday candy (think chopped reese’s cups, leftover Easter chocolate, Halloween candy, or Christmas candy), white chocolate chips, or caramel baking chips. Fold any desired mix-ins into the batter after adding the dry ingredients. Add 3/4 cup to 1 cup of chocolate chips or whatever mix-in you’re using.
- Frosting – This chocolate cream cheese frosting would put these to the next level! Just make 1/4 of the frosting amount.I know some folks love a chewy, frosted brownie, and others don’t – these are fabulous either way.
Serving + Storing this Recipe:
Let brownies cool at least 30 minutes to 1 hour before slicing. The longer you let them cool, the more easily they’ll hold a shape, but I do like to dive in while they’re still warm. Store cooled brownies in an airtight container at room temperature for 3-4 days or in the fridge for 4-6 days.
Special Tools:
- 9×9 Pan – A ceramic or metal 9×9 square pan is ideal for this recipe.
- Cordless Mixer – I love the flexibility of a cordless electric mixer!
- Offset Spatula – An offset spatula makes spreading batter a breeze, and I use it for tons of things – especially when frosting cakes, bars, etc.
More Brownie Recipes to Love:
- Gooey S’mores Brownies
- Fudgy Gluten-Free Brownies
- Black Forest Brownies
- Layered Mint Chocolate Brownies
- Salted Caramel Pretzel Brownies
Did you make this recipe? Snap a photo and leave a comment!
Be sure tofollow bluebowlrecipes on instagramand tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to thebluebowlrecipes Facebook page. I’d love to see what you make!
Best-Ever 5 Ingredient Brownies
These brownies are so fudgy and gooey, with a perfect crackly top. They’re made with only 5 ingredients – butter, sugar, eggs, flour, and cocoa powder!
4.97 from 76 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Easy Brownie Recipe, Fudgy Brownie Recipe, Best Brownie Recipe, 5 Ingredient Brownie Recipe
Prep Time: 10 minutes minutes
Cook Time: 38 minutes minutes
Servings: 12 brownies
Calories: 333kcal
Author: Stephanie Simmons
Ingredients
- 1 cup salted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour 135 grams
- 2/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract optional, but recommended if you have it on hand
Instructions
Make the Brownies: Preheat your oven to 350° F. Line a ceramic or metal 9×9 baking dish with parchment paper.
Melt the butter in a large mixing bowl. Whisk in the sugar. Whisk in the eggs, and vanilla if using. Whisk for a full two minutes to develop a crinkly top – or use an electric mixer on high speed, if desired. Add the flour, cocoa powder, and salt, and fold in until you have a thick batter.
Bake the Brownies: Pour the batter into your baking dish and bake for 35-40 minutes. The top will look set, and a toothpick inserted will have moist crumbs on it, but it shouldn't have runny batter.(You can also use the tip of a knife to lift up a little piece from the center to more clearly see the doneness, if you have a hard time judging when brownies are done).
Serve + Store: Let brownies cool 30 minutes to 1 hour before slicing. They're amazing warm, but won't hold a neat shape. The longer they cool, the more easily you can slice and serve them. Store cooled brownies in an airtight container at room temp for 3-4 days or in the fridge for 4-6 days.
Notes
Note: If you want to serve these and have them hold their shape, as usual, you need to let them fully cool before cutting into them! If not, dig in!
Note: To help speed the cooling process, you can fill a larger baking dish with ice cubes and a little cold water. Set the baking dish with the brownies inside the ice-filled baking dish (make sure that the water won’t come up over the sides into the brownie pan) and let them cool that way.
Note: Don’t use an 8×8 pan – there is too much batter in this recipe for a smaller pan and it may spill over. If you only have an 8×8 pan, and if you also have a cupcake pan, spoon batter into three cupcake liners in the cupcake pan, then use the remaining batter in your 8×8 pan.
Nutrition
Calories: 333kcal
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Comments
Kayleah says
If I want to use brown sugar as well, do I just do half and half? Or is the ratio different because of the different sugars?
Thank you 😊
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Stephanie Simmons says
Hi Kayleah! Half brown and half white would be just fine. Let me know how you like these brownies!
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Kim says
Any suggestions for a sugar substitute? Can I use agave?
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Stephanie Simmons says
Hi Kim! I have never baked with agave and can’t recommend it as it’s very different than granulated sugar and I’m not sure how well the brownies would turn out.
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Becca B says
These are the BEST fudgy, chewy, chocolatey brownies I’ve ever eaten! If you like the soft, ooey, gooey brownie, this recipe is for you!Reply
Stephanie Simmons says
Thanks so much, Becca!
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SH says
Appreciate the simplicity of the recipe. It was a little too sugary for my taste.Reply
Stephanie Simmons says
Thanks, SH!
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Jan says
This brownie recipe is delicious!!! We loved the fudgie favor and the crispie top.Reply
Stephanie Simmons says
Thanks so much, Jan!
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Emii says
These were delicious!!!Reply
Stephanie Simmons says
Thanks, Emii!
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Sally says
These were delicious!Reply
Stephanie Simmons says
Glad to hear it, Sally!
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Nancy Cebula says
Please say how much goes into the cupcake holders. Is it 1/2 cup each? 1/3 cup each?
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Stephanie Simmons says
Hi Nancy! I’m guessing you meant to leave this comment on a different recipe – this is my 5-ingredient brownie recipe. If you can point me to the recipe you’re asking about I can try to help! 🙂 I never measure my cupcake batter out like that though – I just fill the liners 2/3 or 3/4 full.
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Helen says
My favorite brownies!!Reply
Stephanie Simmons says
Thanks so much, Helen!
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Jennifer says
Delicious! Can’t stop eating them they’re the perfect consistency. The only problem I have is that the batter forms large bubbles during baking and some slices end up arched because of them. I’ve tried tapping the metal baking pan a couple times before baking and still have that issue. Any suggestions?Stephanie Simmons says
Glad you enjoyed these, Jennifer! Hmm, that’s odd – I haven’t encountered that. A quick search says maybe you’re overmixing the brownie batter. I would recommend folding in the dry ingredients until just incorporated.
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Lisa says
Have you tried this in a sheet pan? I imagine I would have to triple, maybe even quadruple it? They look easy and delicious! Thank you!
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Stephanie Simmons says
Hi Lisa! What size sheet pan are you looking to use?
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Sarah Gilmore says
As noted, these are super easy to make, incredibly rich, and a crowd pleaserReply
Stephanie Simmons says
Thanks so much, Sarah!
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Marissa says
I made these for my mom and her exact words were: “Oh my word, I can’t stop eating these. They’re so addicting!”Reply
Stephanie Simmons says
Glad to hear they were a hit! 🙂
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Hope says
Really delicious but for some reason mine weren’t gooey. 🙁Reply
Stephanie Simmons says
Hi Hope! I wonder if you over-baked them a bit. What type of pan did you use? Ceramic/glass pans retain heat longer once they’re out of the oven so the brownies may have kept baking longer than if you used a metal pan (which cools faster).
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Taylah says
They were so gooey, chocolatey and super easy to make!
These are officially my go to brownies 🙂Reply
Stephanie Simmons says
Love to hear that – thank you! 🙂
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Deb says
I wish I could post a picture. They are phenomenal! I used Hershey dark cocoa powder oh my so good!Reply
Stephanie Simmons says
Thanks, Deb! 🙂
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Rita says
Actually the best brownies I have ever had!!!!Reply
Stephanie Simmons says
Thanks so much, Rita! 🙂
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Melissa says
I was looking for a simple dairy free brownie recipe and I’m so happy I found your page! It was an absolute winner in our house. Thank you! ❤Reply
Stephanie Simmons says
So glad you enjoyed this one, Melissa! 🙂
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Aren says
it didnt sit right with me to use only 5 ingredients, so i did add 1/2 tsp of baking powder, a 1 tbsp cinnamon, and 1tsp vanilla imitation. came out amazing! and you can use an 8×8 pan if you have a taller one, you’ll just have thicker brownies. Also, the thicker you make them, the longer you’ll have to cook it, my super thick brownies took around 40min.Reply
Stephanie Simmons says
Thanks for your review, and including those notes on how you modified the recipe Aren!
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Denise Walker says
I have made these (and shared with friends!) multiple times. Every time they are delicious, and friends always request them. They are easy, I always have the ingredients on hand, and they take very little time. It’s a win-win. They’re my go-to recipe for chocolate! (sometimes, I put chocolate chips on top when they come out of oven and then, they’re iced!(Reply
Stephanie Simmons says
Love the chocolate chip icing tip! Thanks for the sweet review, Denise ☺️
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Tammy says
Hi there. Just wanted to say that in the body of the recipe you state in “Minimal equipment” that you need an 8×8 ceramic pan, but in the notes you specify not to use an 8×8 pan.
Looking forward to giving these a go!
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Stephanie Simmons says
Hi Tammy! Sorry about that, use a 9×9 pan and not an 8×8 pan. I’ll update the recipe to reflect that! Let me know how the brownies turn out. 🙂
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year 6 says
tasted amazing did for year 6 enterprise week made two batches with five pounds.Reply
Anna says
Made these today and they were amazing! The recipe was super simple and the brownies are rich and decadent! Exactly what I needed after a Monday in May teaching high school!Reply
Stephanie Simmons says
Glad to hear it, Anna! Happy baking. 🙂
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Katelin says
I made this just to try something new, They turned out amazing! I’m definitely making this recipe again.
They were so easy to do….I 100% recommand this recipe if your a new baker or your trying to make something or a special occasion in the last minute this is it..Thank you so much.
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Stephanie Simmons says
Thank YOU so much, Katelin for making my recipe & taking the time to leave a comment! Glad you enjoyed the brownies. 🙂
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Chelsea says
This recipe was so easy to follow and delicious! I already had everything on hand and only took a few minutes to mix up. Definitely making again!Reply
Stephanie Simmons says
So glad you enjoyed these brownies, Chelsea! 🙂
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Judew says
Hi. Do the flour and cocoa powder have to be sifted before adding, or you just add without sifting?
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Emily B says
This was so simple and delicious!! I made in a 9×13 pan, baked for 22 minutes. They’re perfect!Reply
Stephanie Simmons says
Glad you enjoyed these Emily! Thanks for giving them a try. 🙂
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See AlsoUltimate Brownie Muffins
Jane says
These brownies were so easy to make, and my family gobbled them up!Reply
Stephanie Simmons says
Thanks so much, Jane!
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Caroline says
These are amazing! I love that they are just 5 ingredients and can be done in one bowl. The bonus too is that these are all store cupboard ingredients! My oven runs cool so I knew they’d need a few extra minutes and they were perfect. The exact blend of fudgy but with a little crisp on top. They lasted 6 hours in my house….Reply
Stephanie Simmons says
Glad to hear you loved these brownies, Caroline! They always disappear quickly in our house too 🙂
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Anton Gregus says
Delicious! I put chocolate chips in it, and it was AMAZING. So moist and delicious.Reply
Stephanie Simmons says
So glad you enjoyed these! Thanks for leaving a comment. 🙂
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Kathy says
It doesn’t specify on the flour is it self rising or plain flour? I would think plane with the eggs but I wanted to make sure.
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Stephanie Simmons says
Hi Kathy! It’s plain (all-purpose) flour. Happy baking!
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Kristin Gustafson says
These are phenomenal!! They are as easy to make as described. I will definitely make these again. Thank you so much for sharing your recipes.Reply
Stephanie Simmons says
Thanks, Kristin! So glad you enjoyed them ❤️
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Breana Jenner says
I tried these last night and they were so good. I love when I can find an easy brownie recipe that someone made. But as soon as I put them on the plate and left the room for a minute my siblings came in and ate them all but one.Reply
Stephanie Simmons says
So glad you enjoyed these, Breana! Better make two batches next time 🙂
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Melody says
These are in the oven as I type! A little midnight baking. 😛 I only had one stick of butter so I subbed the rest with olive oil. I opted to add vanilla and salt and the batter tasted sooo good. Can’t wait!!Reply
Stephanie Simmons says
Sounds delish!! Let me know how they turn out – that olive oil trick might come in handy for me ?. And thanks for taking the time to leave a comment, Melody! ❤️
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Jordan says
Literally the best brownies I have ever made! I was impressed with how balanced these brownies were. They had the perfect crisp side, and soft center. This is my new go to recipe! Thank you for sharing!!Reply
Stephanie Simmons says
Thanks so much for your kind comment, Jordan!! So glad you love these brownies – they’re one of my favorite recipes! ❤️??
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Maria says
We’re in australia and not sure how much a stick of butter is as we work in metric system (grams). How much butter in grams or oz?
Thank you!Reply
Stephanie Simmons says
It would be 4oz of butter! ☺️ hope that helps!
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Hana says
Made these today, brownies are a beloved dessert in our house and we love heating them up again in the microwave and then digging in with a scoop of ice cream. As soon as I pulled these out my siblings ran to them, and they’re already finished. I added chocolate chips to the batter, it made it even more gooey and amazing!! Thank you for this great recipe.Reply
Stephanie Simmons says
Wow Hana – thanks so much for your kind comment! I’m so glad you enjoyed these brownies ❤️
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Holly says
Can I. grease the pan instead of using parchment paper?Reply
Stephanie Simmons says
Yes that should work fine!
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Aaron says
I added 2 eggs instead of 4 and it looks so nice and ready. Should I add the other 2 now?Reply
Stephanie Simmons says
Hi Aaron! Yes, add the other 2 eggs for a total of 4. I’ve never tried the recipe with less eggs so I have no idea how it would turn out – it might not work.
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Vicki says
I love cinnamon
So added some to recipe
Gracious Me
Delish recipe & SIMPLEReply
Stephanie Simmons says
Thanks for your comment Vicki! Glad you enjoyed them. 🙂
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Tonya says
I made these last night and I still can’t lay off of them! I keep pinching off a sliver and you know there are less calories that way if it’s just a sliver. Kidding aside, they were just as you said they would be! Incredibly moist inside and some crunch outside! I’d like to try mixing these with some toasted pecans next time…and there WILL be a next time. 😀Reply
Stephanie Simmons says
Tonya, you made my day! ❤️? thanks so much for trying these and for taking the time to leave such a sweet comment! Pecans sound like an AMAZING addition to these! I actually just made them last night with toasted marshmallows and graham cracker crumbs on top for a s’mores twist! ?
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Tonya says
I just want you to know that…I deliberately don’t buy cocoa powder because of this recipe. I came here to tell you that!
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Katelin says
Please don’t put hateful comments on this site, this recipe is amazing.
#IfYouHaveNothingNiceToSayDontSayNothingAtAll.
Have an amazing day.
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Stephanie Simmons says
Katelin, I think Tonya meant that she avoids buying cocoa powder in an effort to stay away from these brownies because otherwise she would be making them all the time. Her original comment was that she really enjoyed them. BUT I want to say thank you for encouraging kindness on the internet! 🙂
Tonya says
Katelin, I know I’m months late, but no, no, no! My comment wasn’t meant to be nasty! It’s just as Stephanie Simmons stated! I rarely buy cocoa powder because I will bake these heavenly (yet sinful) brownies and eat them! They are wayyyy too delicious! But I’m happy you have her back! I also troll trolls, so high five!
Stephanie Simmons says
Thanks, Tonya! 🙂
Leticia Rasnick says
Please if you are going to make these brownies use a bigger baking dish like a 9×13. This recipe was too much for a 8×8 pan. Therefore it did not bake properly. I baked for 45 min in order to get the middle done. The edges were hard and the middle sunk after removing from oven. Beware!!
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Stephanie Simmons says
Hi Leticia. I’m sorry to hear you didn’t love these brownies. However, the recipe is designed for a 9×9 pan and neither myself nor anyone else who has made this recipe has ever had an issue with the batter being too much for that size pan. The middle of the brownies will always seem a little underdone compared to the edges – but the center will set up as the brownies cool outside the oven. As I say in the recipe, a toothpick inserted in the center may still have moist crumbs on it – at this point, the brownies are done. They will be gooey in the middle, but they are done. Baking the brownies for more than 35 minutes is NOT recommended and they will certainly be over baked and dry. Also, it’s very common for the center to sink with most dessert bars (blondies and brownies) as they cool. That doesn’t mean the recipe failed.
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Erin says
I had the same issue… they’ve been in the oven 40 minutes now and still very wet in the center. Came to read the comments to see if anyone else had this issue. I would 100% agree with the bigger pan comment as they’re very tall but wet right now.
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Erin says
These smell Devine but they’ve been in the oven over 40 minutes now and still very wet in the center. Came to read the comments to see if anyone else had this issue. I would 100% agree with the bigger pan comment as they’re very tall but still very much liquor in the center right now.
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Stephanie Simmons says
Hi Erin!
So sorry to hear you had problems with these. Myself and many other readers have made these many, many times with no issues. It’s possible that your oven could be running cold (our oven had the opposite problem last year – it was running hot and flattening/burning all my cookies). The center of the brownies should look a tad underdone when you pull them out, but the edges will look set. The center will set up more as they cool – that’s just the way brownies are, and these are super fudgy, not cakey. You could also try them in a 9×13 pan, starting with 15-18 minutes and adding 2-3 minutes at a time until done. A toothpick inserted into the center should NOT be completely clean – it should have some moist crumbs, but a toothpick inserted into the outer edge will come out clean. (Just a disclaimer, I haven’t tried this recipe in a 9×13 pan, so I’m not 100% sure that it will work, but it should be fine, just watch the bake time and know they’ll be quite a bit thinner). Hope that helps some! Let me know if you give them a try again. 🙂
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Jasmine says
I really want to try this recipe but can I just clarify the ingredients? 🙂
2 sticks melted butter – is this salted or unsalted butter?
2 cups granulated sugar
4 eggs – what size eggs do you use?
1 cup flour – what kind of flour do you use? All-purpose or self-raising?
2/3 cup cocoa powder – do you use dutch-processed or natural?Thank you in advance 🙂
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Stephanie Simmons says
Hi Jasmine! I prefer to use salted butter in all my recipes so I did use salted in these brownies. I use large eggs and all-purpose flour, and natural cocoa powder. Sorry that wasn’t clear! I’m slowly working on updating older recipes to give clearer directions 🙂 Hope you love the brownies! ❤️
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Jasmine says
Thank you so much for your reply! Can’t wait to make these <3
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Stephanie Simmons says
Of course! ❤️
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Marjory says
We share your passion for brownies and LOVE this recipe. Thanks for sharing!Reply
Stephanie Simmons says
Glad to hear it, Marjory! ❤️
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April says
I love how easy these are – turned out great!Reply
Stephanie Simmons says
Thank you April! So glad you liked them ❤️
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Jazmin says
These are so good!! Love how fudgy these are and it’s so easy.Reply
Stephanie Simmons says
That’s exactly why I love these! Thanks, Jazmin!
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Bobby says
I baked them for the 30 minutes and they are still not done. What did I do wrong?
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Stephanie Simmons says
Hi Bobby. After 30 minutes, the edges should be a bit crisp and the center will still be a bit gooey. They will set up more the longer they cool. Did you test the center with a toothpick? And was your oven set at 350 degrees? You can always add 3-5 more minutes, and test the center with a toothpick again. It’s ok if the toothpick comes out with wet crumbs on it.
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Meagen Brosius says
I can’t wait to try these! They look SO decadent and delicious. Brownies are pretty much the ultimate dessert so I’m sure they”ll be a big hit with the family too!Reply
Stephanie Simmons says
Yes!! They are the ultimate dessert ? Hope your family and you love them!!
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Lisa says
Your brownie obsession sounds like my cupcake obsession! These look amazing and make my mouth water just by looking at the pictures!Reply
Stephanie Simmons says
Thank you Lisa!!
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Linda | Brunch-n-Bites says
Gosh…these brownies look amazing! I love how chocolatey it is and I think I can wait for 35 mins patiently for a big slice of this. Yum!Reply
Stephanie Simmons says
They’re totally worth the (short) wait! ❤️
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Karlton says
I love how easy these are! I’ll be adding this to my weekend to-do list. I was a lot like you for a long time, not a brownie fan. So glad you found the right recipe.Reply
Stephanie Simmons says
Thank you, Karlton! I hope you love these!!
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Anna says
I’ve never met a person who doesn’t like brownies – these look absolutely, gobsmackingly delicious. I think I’ll be trying this recipe and your other brownie recipes too!Reply
Stephanie Simmons says
Haha I was such a weirdo! ? Thank you so much, Anna! Let me know how they work out for you!
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Camila Hurst says
I am using every fiber of my self control to help me from getting up and baking these right now. I’d eat the whole pan and I just can’t today lol I already had a treat!!Reply
Stephanie Simmons says
Haha eating the whole pan is, ahem, a dangerous and delicious side effect of making these!! ?
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Leandi says
You can never have too many brownie recipes! These look amazing, so moist and chocolatey! Definitely going to try them!Reply
Stephanie Simmons says
Glad you agree ? Let me know how they turn out!!
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Alisa Infanti says
Wow! I am totally drooling over your pics! I love the fact that these can be done all in one bowl! That is a total win!Reply
Stephanie Simmons says
Thanks so much, Alisa! ❤️ One-bowl desserts are the BEST!
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Lilli says
i loved this idea it was so, yummy i made this last min for school LOVE IT!Reply
Stephanie Simmons says
Glad to hear you enjoyed these brownies!
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