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."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Joshua S. photo by Joshua S.
photo by hisfavoritestory photo by hisfavoritestory
photo by Anonymous photo by Anonymous
photo by yourfacesemli photo by yourfacesemli
Ready In:




  • 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.

Questions & Replies

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  1. amberedsall25
    Has anyone made a Gluten Free Alterbative recipie of this? I did sub coconut flour (1/4 cup) and they came out okay but I am looking to get thicker brownies. Any suggestions?
  2. dafninstagram
    Could i add butter instead of oil?
  3. leighannabrowning83
    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 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!!!!
  4. Zainab D.
    Um... I made the brownies without coco powder and put them in the oven and when I checked after 5 min it started to boil is this normal???
  5. Mya F.
    Does the recipe need slight changing for an altitude of 5,000 feet?


  1. lilchef_3
    I logged into this website for the first time in over 4 years to rate these brownies. They literally are THE. BEST. BROWNIES. I've been making the recipe for years, following it perfectly, and I've never been disappointed. I do always double the recipe and bake by checking every couple minutes. <br/>There are brownies on this website with more ratings than these, they're not as good. Make these now. :)
  2. mcorns
    I followed the recipe except didn't have vanilla extract. Came out great! Gooey & a shiney flaky top. Those who said it was cake like changed the recipe. They are not cake like at all. Just don't over cook! I doubled and baked at 350 the for 30 minutes. So easy my 3 year old mixed everything after I measured it for her. So even without vanilla, they are great. I know the oil seems like a lot, but its needed. They are brownies after all, not supposed to be good for you.
  3. Athina M Levesque
    I am an advanced, and well-experienced home cook. I am baffled at the 5 star rating on these brownies. I followed the recipe to a T, I used good quality cocoa, and was not impressed. They are cloyingly sweet, and are missing the rich chocolate flavor I love. Mine were also very thin, despite following the recipe exactly as written, and yes, my baking powder is fresh. I suppose we are all looking for different things when it comes to brownies-but these most certainly dont earn the title the best brownies from me. sugar left a granular texture, and I should have known to use butter instead of a neutral oil.
  4. Alyssa D.
    The most disgusting thing I have ever tasted. I followed the recipe exactly how it said. DONT MAKE THEM!!!
  5. micha3l
    Followed recipe, and they are not good at all.


  1. hisfavoritestory
    Made these with butter instead of oil, and topped them with powdered sugar...I may have eaten half the pan before telling my guy that I made them
    • Review photo by hisfavoritestory
  2. Mercy D.
    Okay, I used more cocoa powder than the recipe called for, and I added a splash of buttermilk. This cut down on the sweetness wonderfully, and made them deliciously rich. I also added chocolate chips, because they aren’t proper brownies, otherwise. The result? Pure heaven.
  3. Diane K.
    I made these yesterday. I doubled the recipe. But since I'm Type 2 diabetic, I used 1 cup of Splenda Baking mix equal to 2 cups regular sugar) and substituted 1/2 cup applesauce for part of the oil (I did use I/2 cup of vegetable oil. I also added 1/2 cup of crushed walnuts. The coca I used was Hershey's 100% Special Dark powdered.<br/><br/>Wow! I don't ever think I'll make brownies any other way! And that's saying something as my kids and DH loved them ! Until now, I've always made the boxed things and could never partake. Now I can have a piece!
  4. Jaclyn Y.
    I was skeptical because I'm not a fan of using vegetable oil in baking but these turned out beautifully subbed with coconut oil (equal amount to recipe). I also replaced half the sugar with coconut sugar, and half the vanilla with almond extract. Left the rest of the recipe as is. It turned out beautifully with 5 additional minutes.
  5. Veronica L.
    remove the baking powder, that makes it more cake like. i tried it according to this recipe and they were not fudgy at all,


<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!&nbsp;<br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.&nbsp;<br /><br />And then there's my little girls, Daisy &amp; Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src= alt=/ /> <br /><br /><br /><img src= border=0 alt=Photo /> <img src= border=0 alt=Photo /> <br /><br /><img src= alt=/ /> <br /><br /><img src= border=0 alt=Photo /> <img src= alt=/ /> <br /><br /><img src= alt=/ /> <br /><br /><img src= alt=/ /></p>
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