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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

Recipe #54225 | 40 min | 20 min prep | add private note
Juenessa

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 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Mix oil and sugar until well blended.
  3. 3
    Add eggs and vanilla; stir just until blended.
  4. 4
    Mix all dry ingredients in a separate bowl.
  5. 5
    Stir dry ingredients into the oil/sugar mixture.
  6. 6
    Pour into greased 9 x 9 square pan.
  7. 7
    Bake for 20 minutes or until sides just start to pull away from the pan.
  8. 8
    Cool completely before cutting.
  9. 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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Featured Reviews for This Recipe

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From: Bluecamp

On Feb 6, 2010

Too cake like, I've had much better out of the box.

0 people found this review helpful

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  • From: Chef Romilon

    On Jan 25, 2010

    These were just okay for me. They were super quick to make but I found I like the box mix better! Just my personal preference as I have tried the top 4 brownie recipes on recipezaar and don't really care for any of them!

    0 people found this review helpful

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    From: A 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!

    16 people found this review helpful

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    From: Cookin'Diva

    On May 3, 2009

    I wanted a brownie recipe that did not use butter (for health reasons), and this was simple and very tasty. Additional note - I've now made this recipe three times and I have a couple important findings, 1) I like a chewier brownie so I used 1 whole egg plus one egg YOLK (throw away the extra egg white), 2) allow sugar and oil to sit about 5 minutes, stirring occasionally, so that sugar dissolves, 3) don't overmix or you will add air to the eggs and create more of a cake brownie texture, 4) bake until center rises slightly (it will fall as it cools). If the center doesn't rise, the inside will be gooey-raw. Hope those hints help you!

    12 people found this review helpful

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  • Read all 146 reviews

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