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Easy Fudgy Brownies


I’m sure many of us are craving some comfort foods at this time - I base this of course on the fact that it seems that the baking aisle in every grocery store I have gone into since March 15th has been mostly empty of even the very basic of supplies - flour, yeast, brownie mix…It is getting better but short of going to literally every grocery store from here to Portland which makes me just a tad bit nervous and completely defeats the point of limiting time out in public, there appears to be a very small selection in pre-made mixes; and if I’m being honest, boxed mix is usually my go to for brownies!

That being said, luckily I have a selection of brownie recipes I regularly use and like with supplies I normally stock in my pantry. For those of you craving a good fudgy brownie and lacking in mix like me, here is a from scratch brownie recipe that is not only super easy but dirties very few dishes. Enjoy!


























Fudgy Brownies

Recipe adapted from the original recipe found here

Ingredients:

  • 1 cup flour
  • 3/4 cup cocoa
  • 1 3/4 cups sugar
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 3 eggs
  • 1 stick (8 Tbsp.) butter, melted
  • 1/4 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1/2 cup chocolate chips

Directions:

Preheat the oven to 350F and spray baking pan with non-stick spray. (See note regarding pan sizes, brownie depth and baking time below.)

 Add all the dry ingredients into a large mixing bowl (flour, cocoa, sugar, salt, and baking powder). Sift or whisk everything together until completed incorporated. Next, add in the eggs, melted butter, oil, and vanilla. Stir with a spoon or spatula until completely mixed together. Stir in the chocolate chips. Pour into baking pan and bake for 45 minutes if using an 8"x8" baking pan for thicker brownies. When done, allow to cool almost completely before cutting and taking out of the pan or the melted chocolate chips may break your brownies apart! 

 Notes on brownie options: You can use different sized baking pans depending on whether you want thick or thin brownies. Keep in mind if you make thinner brownies, you will need to significantly reduce the baking time. I used 8"x8" glass baking dish so I ended up with fairly thick brownies. I did need to increase the baking time from the original recipe, partly due to adding chocolate chips, partly due to the thickness of the batter. If you would like thinner brownies, use a 9"x13" pan and bake for 28 minutes, for 9"x9" bake for 35 minutes. Be sure to check your brownies 5 minutes early if you are using a dark colored metal baking pan, it really does cook them faster than the clear glass baking dishes!

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