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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (50g) Recipe makes 10 servings |
||
| Calories 219 | ||
| Calories from Fat 111 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.3g | 19% | |
| Saturated Fat 2.0g | 9% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 6.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 42mg | 14% | |
| Sodium 81mg | 3% | |
| Potassium 64mg | 1% | |
| Total Carbohydrate 26.5g | 8% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 20.2g | ||
| Protein 2.5g | 4% | |
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The Best Brownies
By: Juenessa
Feb 17, 2003
These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.
SERVES 10
Ingredients
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1/4 teaspoon baking powder
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup flour
Directions
1
Preheat oven to 350°.2
Mix oil and sugar until well blended.3
Add eggs and vanilla; stir just until blended.4
Mix all dry ingredients in a separate bowl.5
Stir dry ingredients into the oil/sugar mixture.6
Pour into greased 9 x 9 square pan.7
Bake for 20 minutes or until sides just start to pull away from the pan.8
Cool completely before cutting.9
Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.
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- Course > Desserts > Cookies & Brownies > Bars > Brownies
- Main Ingredient > Chocolate
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: ZetteT
On Jun 16, 2008
Great, fudgy brownie. Closest to a box brownie taste that I've tried. Will definitely make again.
From: joshysgirl
On Jun 2, 2008
these were pretty good, but nothing great. i think they could have been a little more chocolatey...also they were a little oily
From: -Messy Cook-
On Dec 31, 2004
These is the same exact recipe I use, but I've always doubled the recipe for our family of eight, and bake them for about half an hour. I call them Chocolate Poison Brownies because they are so bad for you...but man! They taste so good. We like to cut a pan into bars, stick them in the freezer, and take them out to eat at our leisure 
They're very good with a scoop of vanilla ice cream on top. Just thinking about these ultra-fudgy brownies is making me get a major chocolate craving! And the best thing is that they're outrageously easy to make!
From: Chef #163121
On Jul 5, 2005
These turned out gooey and great! Do NOT, however, try to sub in whole wheat pastry flour - it turns out very cake-like - probably because the wheat absorbs more moisture. I threw that whole pan away.
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