1 of 10 photos
| 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% | |
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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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Browse similar recipes by category
- 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: Gunnerbun
On Jun 16, 2009
I have made these many, many times now and they always come out perfect! They also disappear quickly everywhere I have taken them!
From: Lt. Amy
On Jun 14, 2009
My boyfriend asked for brownies that weren't "cakey" like the ones I usually make. These did fit that bill. They were pretty gooey. I like that they are made with cocoa powder rather than melted chocolate, much faster and less messy to make. My "cakier" brownies are much healthier, but these are the ones the boyfriend likes.
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!
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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