5 Minute Fudge Brownies (with sugar)!

51 Reviews / 4.9 Average
These 5 Minute Fudge Brownies only take five minutes to mix the batter that is so much better than the store-bought boxed one. While it does contain sugar, I always say it's ok to indulge a little bit every now and then, and these are totally worth it.
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5-Minute Fudge Brownies made with whole wheat flour on a plate and glass of milk

Okay, just to be clear upfront – it takes only 5 minutes to stir up the batter for these homemade brownies, but of course a little longer than that to actually bake them!

But as I was making this batch I was thinking how it really doesn’t take much longer to make brownies from scratch than it does to add some eggs and other stuff to one of these lovely boxes of brownie mix pictured down below.


So while homemade Fudge Brownies (with sugar) don’t quite fit our definition of real food, I think we can all agree they’re WAAAAY better than this highly processed factory-made stuff that’s full of partially hydrogenated oil (i.e. trans fat), refined flour, high fructose corn syrup, artificial flavors and a bunch of other additives I can barely pronounce and therefore would most definitely not cook with at home. And we all know most people like to have a good ol’ fudge brownie on occasion. :)

5 Minute Fudge Brownie Recipe on 100 Days of #RealFood


My Go-To Chocolate Chips: Enjoy Life Chocolate Chips

Whether it’s brownies you’re after or just a handful of chocolate chips, I love using the brand Enjoy Life Foods. Their company has managed to make chocolate chips (and morsels, minis, and chunks!) solely using the ingredients that are meant to be in chocolate: Sugar (Cane Juice), Natural Chocolate Liquor, and Non-Dairy Cocoa Butter.

This is unfortunately no small feat in our industrial society – when you look at the back of most other chocolate chip packages you’ll find ingredients that do not belong (such as Soy Lecithin and Artificial Flavoring)! Since Enjoy Life’s chocolate chips are so pure, they are also incredibly allergy friendly including: Gluten Free, Wheat Free, Dairy Free, Peanut Free, Tree Nut Free, Egg Free, Soy Free, Fish Free, and Shellfish Free.

I love that and knew you would, too. :)

5 Minute Fudge Brownies from 100 Days of #RealFood

5 Minute Fudge Brownies (with sugar)!

These 5 Minute Fudge Brownies only take five minutes to mix the batter that is so much better than the store-bought boxed one. While it does contain sugar, I always say it's ok to indulge a little bit every now and then, and these are totally worth it.
51 Reviews / 4.9 Average
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Print Recipe
Servings: 16 squares

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees F. Generously grease a 8X8 or 9X9 square baking dish with a little melted butter (a pastry brush makes this job super easy).
  • In a large mixing bowl whisk together the sugar, flour, cocoa powder, salt, and baking powder. Make a well (hole) in the center and drop in the butter, eggs, and vanilla extract. Mix together thoroughly and then fold in the chocolate chips with a rubber spatula. (See I told you this would be quick and easy!)
  • Add the brownie batter to the baking dish and use the spatula to flatten out the top into one even layer. Bake for about 30 minutes and let cool before slicing into squares (if you can control yourself enough to wait – ha)! Enjoy.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
5 Minute Fudge Brownies (with sugar)!
Amount Per Serving
Calories 154 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 37mg12%
Sodium 137mg6%
Potassium 39mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 225IU5%
Calcium 21mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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285 thoughts on “5 Minute Fudge Brownies (with sugar)!”

    1. Hi Sarah, in order to keep it within the real food rules, we recommend making sure you always choose a whole-wheat flour. We have not tried this recipe with einkorn flour before. – Nicole

  1. I’ve been making this version for the last couple of years and stopped buying the box mixes. This version tastes so much better even if it is a bit more cakey, which I suspect is partly because I over bake it. I recently tried adding two large handfuls of spinach into this mixture and used the blender to mix it. Yum! Even my toddler loved it. Controlled sugar and added veggies made this a hit in my house. Had to share and thank you for this recipe!

  2. I haven’t used a mix in ages because homemade is fast and easy, not because I’m virtuous. But controlling ingredients is a HUGE issue and I can taste the difference when someone serves a box brownie. No complaints, every treat is a kindness.

  3. I only cooked mine for 25 minutes at 350 and they were already overbaked. At the end of the recipe I found myself adding water because the batter was like a dough. When I ate the brownie it was bland, probably because of the water or overbaking. It was probably my fault, but that is just my opinion. Thanks for the recipe!

  4. That ingredient list on the Betty Crocker brownies is HORRIFYING!!! These brownies look like a wonderful treat :D

  5. HAve you tried making a big “mix” of these to have on hand? I am looking for a premixed batter using healthier ingredients.

    1. We haven’t tried that yet. I would recommend putting them in serving size containers instead of one big one. – Nicole

  6. 5 stars
    Just made these and they’re amazing!
    I used 1/4 c maple syrup and 1/2 c sugar.
    I baked them in silicone muffin liners (made 18) and baked for 14 minutes.
    They are unbelievable!

  7. Have you ever tried to make these with 100% pure maple syrup instead of sugar? I’ve found that maple syrup and chocolate are so awesome together

    1. I made mine with pure maple syrup rather than sugar. They were perfect! I even used a little less than called for :D

      1. 5 stars
        It was either 1/2 cup of pure maple syrup that I used or 1/3 cup. Im horrible about making notes to my recipes sometimes, so sorry! I’m always looking to cut back on the amount of sweeteners that I use. For my health, and because pure syrup and raw honey are a little pricey for me to use too liberally :)

    1. Amy Taylor (comment moderator)

      We’ve not attempted to do so and they are a pretty important ingredient.

    2. I didnt have chocolate chips but made them anyway. I was concerned by their looks that they would be too cakey, but I thought they were perfect!

  8. 5 stars
    My family loves these brownies!
    I have a question – do you think I could freeze a batch and have them taste just as good when thawed?
    Thanks!!!

      1. Actually one less egg and cook at a low temp of 300 or even 275 will make them chequer, according to Famny Farmer cookbook ( I happened to just read that today!!)

  9. 5 stars
    Tried these tonight to experiment with using whole wheat flour for the first time and they were AMAZING! I always undercook them and they were gooey and so rich. The family didn’t even notice the difference. Thanks for the recipe!

  10. 5 stars
    BEST brownies I’ve ever had! Seriously. I under cook them (23-25 minutes) then try my hardest to let them cool before eating and they are the most fudgy delicious amazing treats in the world. Thanks for the recipe!

  11. I made them. They were super delicious. Love ur recipe. Now I realise that even I can cook (bake) very well like my mom. Thx for the recipe.

    1. Amy Taylor (comment moderator)

      Hello. It is the sweetener that worked best for these brownies.

  12. Seriously, more sugar than flour? Couldn’t resist though. Now I get to practice self control with these delicious brownies…

  13. My new go-to brownie recipe. Used Ghiradelli Dark Chocolate Chips and baked them up in a waffle iron! So delicious and loved that they are a little lower in sugar than most recipes. Next time will try subbing some greek yogurt in for half the butter.

  14. 5 stars
    So good! Made them in silicone cupcake liners for my little guys 4th birthday, The recipe made 10. They came out perfect after 25 minutes.

  15. 5 stars
    oh my these were delicious! just perfect. first time trying Enjoy Life Chocolate Chips too – loved them. never buying store bought ever again. super easy and quick to make, thank you!

  16. 5 stars
    These are a big hit at my house esp with my kids’ friends for play dates…now my son wants a chocolate brownie cake for his 4th birthday…I am not a baker…do I just make a double batch and layer it with chocolate fudge or chocolate ganache? please help! Thanks in advance

  17. Joanne Barbarito

    5 stars
    I just made these brownies today, they are amazing! I replaced the sugar with 3/4 cups pure maple syrup, and decreased the eggs from 2 to 1. Awesome, awesome, awesome! Then again I love all your recipes. I don’t usually change them, only have three times. That’s not much at all since every single meal and snack I make is from your website or cook book.

  18. What do you use for sugar? Do you believe the Splenda is healthier that granulated cane sugar? I am trying to switch what I use for sugar and your input would be helpful.

  19. My daughter has dairy issues. Has anyone tried subbing some of the butter for shortening? I know it works in cookies but not sure for brownies.

    1. We have not tried them with honey. I think the consistency would be off. You can try coconut sugar, but they will be slightly less sweet. IF you try honey let us know how they turn out.

  20. I’d like to make these but want to use a HUGE pan. A half sheet. Should I triple the recipe!? Do you think it will come out good??

    1. Amy Taylor (comment moderator)

      Hi there. I think that will work though it is not something we’ve tried.

  21. 5 stars
    I use this ALL The time! its excellent when you want to share a plate with a group of friends, or maybe for a party! I would recommend, if you REALLY wanted too, put Nutella on top.

  22. 5 stars
    I just made these today after the recipe came through on my Facebook feed! These are fantastic! Like another reviewer mentioned, I reduced the sugar to 1/2 cup and increased the chocolate chips to 1 cup. These brownies reminded me of a cross between a moist Texas sheet cake and brownies. A good balance between cake and fudgy flavor. I baked them for 24 minutes at 350 and did not have an issue with them being dry at all. My family gobbled them up. This recipe is a keeper.

  23. These are super easy and wonderful tasting! I only baked 25 minutes and they were perfect. My daughter has a dairy allergy so I just substituted the butter for coconut oil, equal amount, and it worked perfectly! Thanks for the recipe – so nice to have good brownies without all the garbage that comes in the boxed ones from the store!!!

  24. 5 stars
    I used organic spelt flour (it is what I had on hand) and I always sift all my dry ingredients before using when I bake. We only use the Enjoy Life Chips since we have food allergies in our house. These were so easy to make and beyond delicious when they came out of the oven. I would suggest to those who found it dry and cakey, you have to set it for a few minutes under the suggested baking time and then put the toothpick in it to check. If it is gooey, add 2 minutes at a time and keep checking with the toothpick. This was a trick I learned when making brownies, you want them barely done because when they come out they continue to bake a bit. I am going to make them for teacher appreciation week this year.

  25. 5 stars
    I had these at a friend’s house and really enjoyed them. Since i needed something quick and easy to send to school for my son’s birthday, I decided to try this recipe out. I found it and baked in a 9×13: worked perfectly!! :-)

  26. 5 stars
    I made these tonight and they are wonderful! I actually reduced the sugar to 1/2 cup and I used about 1 cup of chocolate chips. They are cake like but fudgy at the same time. Delicious! I will definitely be making these again. Thanks Lisa! :)

  27. 5 stars
    Why in the world did I ever buy boxed brownie mixes?! I gave this recipe over to my 11-year-old daughter to make on her own. I do think the dark cocoa makes all the difference (I order it off of Amazon). There is just no comparison between the dark and regular. We also used whole wheat pastry flour and it made it just perfect. Will never buy boxed, organic or not, brownies again. This was just too easy, fast, and seriously, too delicious.

  28. I made these for the first time today and they turned out well! They were moist and flavorful, even a bit buttery. I’m so glad I tried these today and my skeptical, I hate wheat flour picky husband approved :)

  29. 5 stars
    These were great. I followed the recipe exactly and baked for 25 minutes since my oven seems to run a little hot. I used the toothpick method to test for doneness, and would probably pull them out at 20 minutes next time so they are a little more gooey. Thank you!

  30. And Lisa, do you have a recipe for black bean brownies? I’ve been trying to bake it lately, and trying to find the one that is very, very good.

  31. I made this twice, and don’t know why but the first time I made it didn’t turn out. It was very dry, cakey, and tasteless.
    Just gave another try today, and boy oh boy, was it delicious! I only made a half batch this time to try, but it came out very fudgey. I think the key is to not bake too long, but I will have to bake a couple of times to examine what exactly went wrong at the first time. I love to bake and I consider myself a great baker.

    1. 4 stars
      I’ve made these 5 times and they always turn out very dry and cakey. The taste is good, but they are SO dry! I do usually substitute maple syrup for the sugar and I’ve also tried decreasing the cooking time (from 30 to 20 min). Same dry, cakey results every time. Any suggestions to achieve a moist, fudgey brownie instead are welcome and appreciated. Thank you. :)

      1. Have you tried using only one egg? I know one egg makes brownies fudgie and two makes them cake like

  32. These are yum as is! I’ve also made them by substituting honey for the sugar; yogurt for the butter; and walnuts/raspberries for the chocolate chips – and had them come out delicious too. Just don’t forget to grease the pan :)

  33. 5 stars
    Thanks for an awesome recipe!! I used whole wheat pasty flour, coconut sugar, and used flax seed substitution for the eggs. Turned out great!! Not overly sweet- but the perfect amount!! definitely the spot for the chocolate craving I had! :-)

  34. We love these! I didn’t have eggs and subsituted 1 mashed banana for the 2 eggs. They turned out yummy!! Thanks for sharing!

  35. So I have made these half a dozen times…all with great results. Today I started making them to satisfy a major chocolate craving. I quickly realized I didn’t have sugar, so I substituted brown sugar, then I realized I didn’t have any eggs, so I substituted flax meal. They turned out awesome still! I love recipes I can easily adapt to what I have on hand when I forget that I don’t have all the ingredients before I start.

  36. 5 stars
    These brownies are DELICIOUS! I use whole spelt flour instead of whole wheat, coconut sugar instead of regular, and flax eggs instead of real ones (due to my DD’s egg allergy) and they turn out awesome! I just put another batch into the oven to go into a dessert I am making for a family get-together tomorrow. Thank-you for another great recipe that we will use over and over for special treat times! :)

  37. These brownies are delicious and so easy to make!!! No need to ever buy boxed brownie mix again. : )

  38. I substituted the flour 1:1 with namaste brand gluten free flour blend and they came out perfect! Great recipe!

  39. You could add a couple drops of Young Living Peppermint Oil. Flavor without the added calories! These look yummy

  40. Anyone made these without the chocolate chops? They look wonderful but I just really don’t care for chocolate chips.

  41. 5 stars
    This recipe is AWESOME! Two days ago I covered the batter with York Peppermint Patties. My stepson’s family including 13 yo, 10 yo, and 4 yo twins, FINISHED the brownies and could not stop raving about the taste. I was a hero – thank you! So, tonight we had unexpected company. I swapped the whole wheat flour with Bob Redmill Gluten Free flour since one of our our friends has celiac. Again, I covered the batter with York Peppermint Patties. The brownies were more like a molten chocolate cake. YUMMY! Thank you for this successful and incredibly easy to make recipe!

  42. This is very close to my grandmother’s recipe that I have been using for years ! So yum ! Sometimes I add a teaspoon of very finely ground coffee into the mix, too. I’ve made them with honey – they’re fine – but better with regular sugar.

    1. Amy Taylor (comment moderator)

      Hi Claudia. That’s not something we’ve done. Let us know how it turns out. :)

  43. I used rapadura (also known as sucanat) and the flavor was awesome! I was afraid it would be a little off because sometimes rapadura has a stronger taste than sugar in recipes. Of course, I used the mini chocolate chips so that probably helped balance it out. I did find that the brownies were overcooked at 30 minutes (my fault for not checking them earlier!). Thanks for the recipe!

  44. These brownies are amazingly delicious! I used an 8×8 pan and baked them for 25 minutes. They are so rich and perfect, a small square is exactly enough!!!

  45. OH MAN! I just made these and they are perfect. So easy to make, moist, perfect sweetness just fabulous. Doing everything I can to not eat them all.

  46. Thanks for your consideration of food allergic families! I love when your awesome recipes include alternatives for certain ingredients and/or show consideration of special dietary needs. :-)

  47. Can these be frozen into individual serving sizes? Looking for a little treat to send in school lunches. Thanks!

  48. I made this two days ago. It tasted fine, but too dry for my taste. So, today I made it again, double recipe, a little more butter, 12 eggs, and a little bit milk.. Much better :-)

  49. 5 stars
    Hi Lisa! I’m new to your site, I found you on Pinterest. We tried to eat on the healthier side. This fit into our perfect weekly treat. They are so delicious- so fudgy! Plus, it’s a great kids in the kitchen recipe. My four year olds loved helping me whip up the batch. Thank you so much. I’m looking forward to delving into your site after they go to bed!

  50. I made these last night with coconut oil since I didn’t have any butter. They were delicious!

  51. These sound great, but does anyone know if it would be possible to sub the butter for organic coconut oil? I want to make these for my mother-in-law who can’t have dairy..

  52. Made these tonight with sucanat instead of sugar and coconut flour. So rich and delicious! I baked then for 20 minutes and that was perfect.

  53. I have these cooling on my counter as I type. I had all ingredients but chocolate chips. Hopefully, it will still satisfy my chocolate craving!

    1. Assistant to 100 Days (Amy)

      Hi Susan. We’ve not experimented with making this recipe gluten free. Let us know if you try. ~Amy

    2. Catherine Sevdalian

      4 stars
      I have made these twice with almond flour. The first time I used an additional egg substitute in the form of a tablespoon of vinegar/teaspoon of baking soda (because I read that substituting almond flour often requires more binding ingredients, but instead of adding a full egg, I opted for a substitute that I have found really lightens up desserts and makes them airy). The result was brownies that didn’t rise and stuck to the pan (though they did taste absolutely yummy –wonderfully fudgy and airy). The second time, I did not add the extra egg and I put parchment paper in the pan. They rose beautifully and tasted amazing.

      I substitute almond flour and whole wheat flour for white flour all the time in baking recipes. Most of the time it turns out fine. You just have to leave time to redo them if it doesn’t. :)

      1. 4 stars
        Made these last night. The flavor was there, very good! However, these are too thin and baking results were not good. Drier brownies near the edges, and far undercooked in the center. Nothing wrong with my oven. I have alwys had great results with baked goods.

        Next time, I am going to double the recipe and increase baking time to get thicker brownies. Next time, I will also leave the choco chips out. Just a personal preference.

        I used Bobs Red Mill organic pastry flour and organic, fair trade cocoa. Also used bourbon vanilla.

  54. 5 stars
    Yum! Almost identical to a recipe I’ve been using for several years now. It’s my go-to recipe now anytime I want brownies. I bake them only for about 16-18 minutes though and they come out fully cooked but stay chewy and soft. I accidentally left them in for close to 30 minutes once and they were still fine but texture was more cake-like and dry. Probably depends on your oven and altitude.

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