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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%
detailed view... how is this calculated?

The Best Brownies

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

⁽¹⁴⁶⁾ 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: 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!

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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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