This brownie recipe is so so so easy, and the results are amazing. This is definitely my favorite brownie recipe now, if only because I can use things I keep on hand, throw it together quickly, and have fantastic, fudge-y, gooey and rich brownies in less than an hour.
I have other brownie recipes I use quite a bit, but this one wins hands down. None of the others work as well when I use cocoa powder - these come out tasting like I used dark chocolate. Most other brownie recipes I've used that call for cocoa just don't taste chocolate-y enough and kinda blah. I might need to retire the others.
In this recipe, I use coconut oil and canola oil in place of the butter, and it could even be made vegan by using egg replacer! They turn out perfect every time, chewy on the sides and bottom, and like a rich fudge in the middle. :D
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Step 1: Ingredients
- 5 tablespoons canola/veg oil
- 5 tablespoons melted coconut oil (unrefined - melt then measure for best results!)
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
You can also add 1/2 cup nuts if you like! And as far as cocoa powder, I've used both Hershey's and a nicer Ghirardelli cocoa - the Hershey's makes great brownies, but the nicer cocoa powders make the brownies so much more fantastic!
You'll need an 8x8 baking pan to make these in, and aluminum foil or parchment paper to line it. :) And an oven preheated to 325 F.
I originally found this recipe on smitten kitchen - but modified it so I can eat it! Butter and I don't play well, and adding coconut oil keeps the brownies nice and rich.
Step 2: Melt the Oils, Sugar, Salt and Cocoa Powder Together
I do this by combining them all in a bowl and throwing it in the microwave for a minute. Once it's nice and hot, mix it together until it's very well combined - you don't want to see any lumps. It'll be pretty grainy at this point!
Step 3: Line Your Pan, Preheat the Oven
Lay one sheet of parchment paper/aluminum foil down in the pan, so it goes up two sides just a little, and then lay another over the top of it going in the opposite direction.
Preheat your oven to 325 F. :)
Step 4: Mix in the Vanilla, Eggs, and Flour
Add the vanilla extract, and mix well.
Then, add the eggs one at a time, mixing until each is entirely absorbed - you don't want to see any bits of yolk. Once both eggs are mixed in, the batter will be nice and glossy.
Now, add the flour and mix well. You will want to mix until you can't see any flour, and then continue mixing for 30 seconds or so.
When it is properly mixed, it will be nice and thick, almost like a fudge. It will be glossy as well - see the last photo to see what you're aiming for. :D
Step 5: Pour Into a Pan and Bake!
You will need to spread it with a spatula - it's too thick to do anything else. :P
Spread it nice and flat, and then pop it in the oven. You'll be baking it at 325 F for 30 minutes.
Step 6: Let Cool, Then Cut!
After 30 minutes is up, pull it out of the oven, and check the doneness with a toothpick. You should see a little crumb on the toothpick, and the top should be matte and starting to crackle a little.
Let the brownies cool on a wire rack until the pan is cool enough to handle, and then use the foil/parchment paper to pull them out and let them cool for a little longer. (You really do want to cool there for a long time if you want them to cut nicely... otherwise, just go for it. Eat them with your hands if you must!)
Once they're cool, cut them into small squares and serve!
Step 7: Enjoy!
And prepare yourself to make them over and over again. These are the perfect brownies for midnight chocolate cravings. :D