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Speedy Brownies Recipe
Speedy Brownies Recipe photo by Taste of Home

Speedy Brownies Recipe

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4.5 73
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Since you "dump" all the ingredients together for these brownies, they take very little time to prepare. There's no mistaking the homemade goodness of a freshly baked batch—they are rich and fudgy! —Diane Heier, Harwood, North Dakota
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:36 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 36 servings


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon salt
  • 5 eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) semisweet chocolate chips

Nutritional Facts

1 serving (1 each) equals 155 calories, 8 g fat (2 g saturated fat), 30 mg cholesterol, 75 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a large bowl, beat the first seven ingredients. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips.
  2. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Yield: about 3 dozen.
Originally published as Speedy Brownies in Quick Cooking May/June 1998, p31

Nutritional Facts

1 serving (1 each) equals 155 calories, 8 g fat (2 g saturated fat), 30 mg cholesterol, 75 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.

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Reviewed Oct. 25, 2015

"I made these on a whim after having a serious craving for brownies, and fresh out of the oven, I had an experience similar to some other reviewers here: the brownies were too dry for my taste, more cakey than gooey or fudgey... However, upon tasting them the next day, they are delicious. Gooey and chocolatey and your perfect brownie. The third day, even - just as delicious. Long story short, if you find your brownies a bit dry out of the oven, let them rest for a few hours and then dig in."

Reviewed Jun. 5, 2015

"I got this recipe originally from the Taste of Home magazine a few years ago. I love it and so does everyone that eats the ones I make. Of course, us cooks all have our own little 'touches' and 'substitutes' we use, as I do with this recipe. That's OK too.

I highly recommend anyone to use this recipe.
They are oh, so good."

Reviewed May. 31, 2015

"I was reluctant to try this recipe as it calls for canola oil instead of butter. I did make them, and they turned out to be very good. I took them to serve after a function, and they were all eaten. I did reduce the eggs to 4 instead of 5 as another reviewer suggested. A good brownie recipe ... and quick too."

Reviewed May. 19, 2015

"Easy to make, but not as fudgy as I expected."

Reviewed May. 13, 2015

"Just made these this evening. They are very good. They have a cake/fudgy consistency. I started checking them at 25 minutes for doneness. My oven took about 28 minutes - the toothpick still had some moist crumbs on it. The only change I made was I used 4 eggs, because that was all I had. They still turned out great. Would make them again. Nice simple recipe with great results. Just don't over bake them."

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