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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	18%
	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%
detailed view... how is this calculated?

The Best Brownies

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

⁽¹³⁸⁾ RATE IT NOW Print Recipe

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

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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Featured Reviews for This Recipe

From: Hana_I

On Nov 17, 2009

I usually double the recipe and use 3/4 cups of oil, I find 1 cup to be WAY too much oil. They come out perfect this way. If you find them too thin, I usually double the baking powder and they come out pretty good.

1 person found this review helpful

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From: HeatherlySpice

On Nov 15, 2009

My daughter made these and we all loved them! We did add nuts but that was the only thing we changed to the recipe itself. DS & DH carefully spread PB on top & DD sprinkled powdered sugar. We did not find them to be oily like others mentioned. We also disagree with the comments of there not being enough chocolate in them. We didn't cool them completely because we couldn't wait to eat them therefore they were falling apart BUT who cares so what they were GOOOOD!!

1 person 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!

15 people found this review helpful

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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.

11 people found this review helpful

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