The Best Brownies
These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.
- Ready In:
- 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
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Mix oil and sugar until well blended.
- Add eggs and vanilla; stir just until blended.
- Mix all dry ingredients in a separate bowl.
- Stir dry ingredients into the oil/sugar mixture.
- Pour into greased 9 x 9 square pan.
- Bake for 20 minutes or until sides just starts to pull away from the pan.
- Cool completely before cutting.
- 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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First, this recipe was AMAZING! I made this after I read all the reviews. I first checked it after 30 minutes, 40 minutes, then took it out after 50 minutes. Next time I made it, I left it in for 45 minutes and it came out perfectly. Because I have a convection oven, everything takes longer to cook and may be why some people had problems with cook time. Will never buy box mix again. Thanks Juenessa!Reply
Can I just say thank you for keeping the recipe simple and directions and ingredients side by side instead of writing a whole novel like i find with a lot of recipes on the internet!!!! i am old school and like recipe cards myself..........it was very easy because i didnt have to sort through all the other non sense. my brownies are baking as i type this and I am excited to see how they turn out!!!!!! Thank you again for keeping it simple!!!!1Reply
This didn’t work for me. As others stated, they don’t cook up. It could be the elevation (high altitude) we are at. I’ve only had a few recipes that just don’t work here. I’m changing recipes up to work high altitude as we are going to be moving even higher up. I’ll stick with my old stand by brownie recipe, it works for me.Replies 1
This is my go-to brownie recipe lately; oil instead of butter is definitely the way to go for a fudgy brownie. I've started subbing in 1/4 cup of brown sugar for a portion of the white sugar and throwing in 1/2 to 1 tbsp of instant coffee for a super-rich flavor. They do tend to look a little undercooked when they come out so it's easy to leave them in for too long but I always err on the side of caution and they look great once cooled.Reply
I love making these brownies. They always turn out really well and my family loves when I make them during the winter. :) I would definitely recommend this recipe to friends, family and, well, you reading this. This will forever and always beat the traditional butter brownies. I love how they aren't like a cake consistency but a brownie consistency. Soft inside and firm outside. I am going to bake them again today for a friend who is celebrating her mother's birthday. Thank you for this wondrous recipe. <3 :)Reply
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