Fudgy Brownies
Yield: 24 servings
These brownies are intensely chocolatey, with the perfect fudgy texture, and they're a cinch to make!
Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil (or use 1 cup melted and cooled butter)
- 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 young. 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.