A chewy, fudgy, brownie that is easy to make. This is great because it uses things that you may already have on hand.

Fudgy Brownies I

cocoa powder

baking soda

vegetable oil

water

white sugar

eggs

all-purpose flour

vanilla extract

salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.


In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and  boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.


Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.


These brownies turned out PERFECT! Instead of baking them in a 9x13 pan I made them in an 8x11 so that they were just a little thicker and I followed someone else's suggestion for adding the second 1/3 cup of oil BEFORE the eggs and sugar. I also added about half a bag of semi-sweet chocolate chips (I never make brownies without them!) and Oh My Goodness! These were the best home made brownies I've ever made! I've already put the recipe in my card box.:o)

This recipe is excellent and if I could give more than five stars I certainly would!!! First of all because these brownies are non-dairy my grandson can enjoy them along with the rest of the family. This recipe bakes up into moist and flavorful dark fudge brownies. I made two pans one for work and one for my granddaughter's birthday party and these were enjoyed by all. At the party I literally had people wrapping them up to take home before they were all gone from the pan. My son-in-law raved about these the next day and said that they have a great "edginess" to them. I think they have a very "sophisticated" chocolate flavor to them. The only change I made was to add one cup of frozen Ghiradelli Bittersweet Chips to the batter just before baking. I do agree with some other reviewers the bake time should be lessened because even with the addition of the bittersweet chips and the use of two jumbo eggs I only needed to bake these for 30 minutes. (As a general rule brownies should only be baked until they just begin to pull away from the sides of the pan. I rely on this more than stated baking times as a way to avoid over-dry brownies.) Trish thank you for a truly wonderful recipe that will now be my standard go-to for brownies!! Excellent recipe!!

These are really good---they aren't cakey and they aren't as fudgy as some other brownies I have made. I would say they are a good in between brownie--about an inch thick in a 9x13 pan. They are so easy to make. I added an extra 1/4 cup of cocoa (I used a blend of natural and dutch-processed cocoa); I also added a cup of semi-sweet chocolate chips and two teaspoons of espresso powder. My husband isn't big on chocolate or sweets but he really likes these because they aren't too sweet. thanks for the easy and very tasty recipe!

To be a good sport I tried making this recipe again and I had the same results. They were dry and cracked on top and when I tried to slice them into pretty squares after they were cool to take to a family function the top cracked and the brownies fell apart into big chunks as I tried to slice them. I added more cocoa this time for more chocolate flavor and I didn't cook them as long as before so they were very fudgy and chocolately this time. If you want chunks to eat by hand or toss onto some ice cream they are absolutely delicious this way. But I never could slice them into nice squares; they just fell apart into pieces. I will make this recipe again but not to take to work or family get togethers as I can't get them to slice into nice pretty squares even after cooling. The tops are a thin hard layer that crack when you try to slice underneath the brownie falls into pieces as you try to cut them. But overall very good brownie to eat.

This is the exact recipe my mom used as we grew up. I even have it posted at my blog as coming from her because I don't know the original recipe's author since my copy of it is hand written. So I made this for a bake sale at our yard sale and these were hot sellers! These are rich dense and fudgy! I made them in an 8x8 pan baked for 40-50 minutes checkig it. Cut into 9 big squares.

This is my only brownie recipe! I lost my copy of the recipe a couple of days ago and instead of using a 'substitute' recipe..I just didn't make any..not until I found my copy. These are so wonderful! I must say that even if ten people used the same recipe chances are there will be ten different results. Some people just have a special touch...

This is my idea of the ultimate brownie. I made it exactly as the recipe was written and they turned out perfect. I wouldn't even add more sweetness - they were chewy fudgy and moist - even when left out uncovered overnight. I think my family still prefers the Dump Bars (also on this site) because of the chocolate chips but I found those to be on the dry side. I found my little slice of brownie heaven - thanks!

The first time I made this recipe I had pockets of baking soda in the finished product. I suggest sifting the cocoa and soda. Also it add the second 1/3 cup of oil before you add the eggs and sugar or they don't stir well. It also better to add the vanilla and salt in with the eggs and sugar before the flour. Try adding 1/4 to 1/3 cup chocolate syrup.

I made this recipe with 4 children (aged 5 6 7 and 8) and had them do all the measuring and mixing and it turned out fabulous!! Great easy recipe and very tasty:)

fudgy brownies i

Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 5

Cost: $6.93 /serving

Author : Trish

Ingredients

Instructions

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