Mom's Cocoa Powder Brownies

gourmetmomma's Note:

Oooey, Gooey, Rich and Chewy. If you are a fan of cake-like brownies, these are NOT for you. This makes a small pan of brownies that are moist and dense and need no icing. They form a crust that cracks and is a wonderful contrast to the fudgy texture of the brownie. Like all other basic brownie recipes, these are a great base for adding in chunks of chocolate, nuts, or whatever. As an adult, I like them with a 1/2 tsp of espresso powder added. For the brownie purist, the nuts are strictly optional. When I'm having one of those "must have chocolate" days, these are the perfect fix. After 1 brownie, I'm cured.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Yield: 16 brownies

• 3/4 cup all-purpose flour
• 1 cup sugar
• 5 tablespoons cocoa
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup chopped nuts (optional)

Directions:

1. Combine all ingredients and mix well.
2. Bake at 350 for 25 to 30 minutes in an 8x8 or 9x9 pan.
3. Allow to cool before cutting.

Reviews

[theblond]

After reading all the previous reviews I wondered how these brownies would be. I followed your directions to a T. I made a double batch and baked them for 35 minutes in a metal baking pan.

They turned out perfect!! They were chewy, not the least bit "cake like", and enjoyed by all. I will add this to my recipe box. Oh, my family is already asking for a rerun. Thanks so much for this wonderful, easy to make recipe.

[The Daycare Lady]

These are fudgy and kind of chewy around the edges which is the way that I like my brownies. I made these yesterday and when I woke up this morning someone in the family had eaten nearly the whole pan, all except for 2 brownies. I think my son and his friend are to blame. Next time I make these I'm going to hide them in my room! I've made these tons of times now and I sometimes double this recipe and put it in a 13x9 pan and bake for 35-40 minutes. These brownies are total chocolate heaven. I think that this would be a great recipe to make a mix from too. I'm going to double this recipe and put the dry ingredients in a canning jar. This mix would store well because it doesn't have baking soda or baking powder in it. I think that it would fit in a quart jar.

[Lynne the Pirate Queen]

These brownies are a staple in my house. My fiance and I entertain the same group of friends virtually every weekend, and at least twice a month I whip up a batch of these brownies as a dessert to keep us going as we chat late into the night, when dinner has long since worn off. ;) I don't even have to say a word to them; all they have to do is see me bringing out the ingredients, and there are cheers of delight all the way around. I never have leftovers. (Two weeks ago, after the first batch disappeared in the blink of an eye, everyone begged me to make a second batch -- and when I said yes, one of the friends, someone who's usually rather shy, gave me a HUGE hug of thanks!) Sometimes I add a touch of almond extract to boost the flavor, and on occasion I've instead used peppermint extract and mint chips, but the only change I regularly make is with the cocoa -- we all prefer dark chocolate, so when I have in the pantry (which is most of the time), I use Hershey's dark chocolate cocoa instead of the more common milk chocolate variety. This is a real winner! Thanks for sharing!