Community Pick
Brownies
"I have used this recipe for years, but I cannot remember where I got it from! It makes a very fudgy brownie.
I have found substituting the sugar for 1/2 castor sugar and 1/2 brown sugar makes an even better brownie!!"
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 cup all-purpose flour, sifted
- 1 teaspoon salt
- 2 cups sugar
- 1⁄2 cup cocoa
- 2 teaspoons vanilla
- 1 cup oil
- 4 eggs
- 1⁄4 cup cold water
- 1⁄2 cup walnuts, chopped
directions
- Put all ingredients into bowl in order given and beat until smooth, but not too long.
- Grease a large 13x9x2-inch pan.
- Pour batter into the prepared pan.
- Bake at 350°F for 30 minutes - no longer.
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Reviews
-
YUMMMMMM... so good. I did 1/2 c. brown sugar and 1 1/2 c. white sugar, doubled the cocoa powder to 1 cup and added about 1 c. semi-sweet chocolate chips. I loved that everything mixed in one bowl. They didn't seem done at 30 minutes but I trusted the recipe and took them out anyway - so glad I did - they were perfect after they cooled in the pan. This is absolutely our new "go to" recipe for brownies. Baked in a 9x13 glass pan, btw. Thanks! -
these came out pretty good. i looked for a recipe that did not require chocolate chips. because i did not have any. i added a half of a bag of hazelnuts, 1 cup of applesauce, and 4 blocks of hersheys white baking chocolate.<br/>very moist, and great with a large glass of milk. will make again. -
These were OK, but not great. I would not make them again. I found them to be more cakey then fudgey, and not really chocolaty enough. -
I made these brownies this afternoon exactly according to the recipe and they turn out beautifully and only 1 bowl! Next will try your variation of 1/2 castor sugar and 1/2 brown sugar.The brownies had a wonderful chewy texture and a delicious chocolate taste thank you for posting. -
I really really like this recipe! Much better than boxed brownies. I've made them several times already. I doubled the cocoa by accident once and they were even richer! The only disapointment I've had is the last time I tried to substitute Splenda for the sugar (we try to be sugar concious) and it just ruined the consistency and texture - looks like we'll be sticking to sugar from now on Thanks!
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Tweaks
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These were great! I was nervous about no leavening, so I threw in 1 teaspoon of baking powder. They took about 25 minutes in an electric oven. This recipe is very similar to MizzNezz's Tried & True Brownie Mix. I love to find recipes that use shortening or oil in place of more expensive butter. Amanda, thanks for a really swell recipe!
RECIPE SUBMITTED BY
I live in a rural area 30 minutes from the City of Adelaide. I have 3 children and spend an inordinate amount of time chasing around after them! I enjoy cooking and reading about all kinds of food (but perhaps not vegan - never really did get the hang of that), although driving the kids here and there cramps up my cooking time and motivation some days.
I love cookbooks and have recently started to collect very old cookbooks, mostly from the 19th century. I love all books actually and, if I could get away with it, I would spend half the day with my nose in a book.
I also adore where we live, which is in the Adelaide hills. We live on top of a hill with gorgeous views out over the vineyards and across valleys. It is nice to be so close to the vines because I also have a fondness for sauvignon blanc, a lot of which is grown here!
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