Grandma Barb’s Brownies are full of chocolate flavor. They are fudgy brownie perfection.

And now…introducing…my favorite brownies in the whole wide world. In our house, we call them Grandma Barb’s Brownies, as our girls associate them with their grandma (my mom).

These brownies are chocolatey, fudgy perfection, and I often get asked for the recipe.

I’ve been eating these brownies for what seems like forever. These are the brownies that were commonly found on the kitchen counter when I was a kid on the farm. And now, as a grown-up with a family of my own, whenever I need a comforting pan of warm and fudgy brownies, this is the quick and easy recipe I turn to. They simply can’t be beat.

Fudgy Brownies

Yield: 24 servings

prep time: 5

cook time: 35

total time: 40

These fudgy brownies are a cinch to make with everyday pantry ingredients and the intensely fudgy texture and chocolate flavor is awesome!

4.5 Stars (10 Reviews)

Ingredients

2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1½ cups all-purpose flour
10 tablespoons unsweetened baking cocoa
1 teaspoon Morton kosher salt
2 teaspoons pure vanilla extract
½ cup semi-sweet chocolate chips, Guittard brand recommended (use a bit more if you like!)

Instructions

Preheat oven to 350°F. Spray a 9”x13” pan lightly with non-stick spray and set aside.
In a large mixing bowl, stir together sugar, oil, and eggs.
In a medium bowl, whisk together flour, cocoa, and salt.
Add dry ingredients to wet ingredients and stir until evenly incorporated. Then stir in the vanilla.
Spread brownie batter evenly into prepared pan. Sprinkle chocolate chips over the top.
Bake for 20 minutes. Then turn the oven heat off, leave pan in the oven, and bake 15 minutes more. Transfer pan to a cooling rack to cool completely.

Notes

From Mom’s recipe box. Recipe originally from Eleanor Hardie, who is married to Mom’s cousin, Walter. Mom first enjoyed these at a Voss family reunion in Mitchell, South Dakota when I was just a kid. We’ve been eating them ever since. Many thanks to you, Eleanor!

Nutrition Information:

Serving: 1 Calories: 220kcal Carbohydrates: 27g Protein: 3g Fat: 11g Saturated Fat: 1g Polyunsaturated Fat: 9g Cholesterol: 31mg Sodium: 113mg Fiber: 1g Sugar: 18g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

I’m also happy to share with you a new way I’ve come to use this brownie recipe of old…
Spring Brownie Pops!

Today I have a guest post at Reluctant Entertainer! Maybe you’ve heard me speak of Sandy before (here and here)? If so, you’ll know how much I think of her. And you’ll know just how much it means for me to be her guest. I hope you’ll hop on over to read about my Spring Brownie Pops and a project of Sandy’s that I am absolutely in love with, called Balcony Girls. Sandy has been investing her time and love into the lives of young girls, teaching them about virtues and positive friendships. She’s even written an e-book, available on her site, that details the program she implements with these girls. I highly recommend you getting it into your hands if you have special young girls in your life. It’s really good stuff. Stuff that I have already started sharing with my own special young girls.