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My Favorite Brownies



Guys, I've been a bad food blogger. I've been keeping my favorite brownie recipe a secret from you. I hope you can find it in your stomachs to forgive me. It wasn't intentional. I think. Anyway, that doesn't matter. What's important is that I'm doing right by you today. I'm coming clean. I'm dishing out the goods. I'm sharing my most prized possession.


Ladies and gents, meet my go-to, no-fail, better than a box mix brownies. Better-than-any-brownies brownies. They also go by the name of 'best brownies ever', as well as 'my favorite brownies' and soon to be, your favorite brownies. Without me even saying anything, I'm sure that you can just tell by the pictures that these brownies are serious stuff. Serious fudgy stuff.


Well, let me tell you what the pictures can't. These brownies, they melt in your mouth. They are gooey and moist and incredibly rich. And they're outrageously ADDICTING. I have to hide these whenever I make them because I will and can eat the whole pan in one sitting. 


Aside from their delicious factor, I really love these brownies because they're so easy to make. I don't have to melt any chocolate or make a trip to the store to buy any special chocolate squares because the recipe calls for basic cocoa powder. It also calls for oil instead of butter, so I don't have to spend any extra time melting butter either. If you're a chocoholic like me, then you understand that every second counts when you're trying to satisfy your chocolate fix. The less time it takes, the better. The way better.


These take less than an hour to make, including prep time. Cooling time, of course, is optional. Personally, I would suggest waiting at least 3-5 minutes after you take them out of the oven. Just to ensure your taste buds aren't burnt off. After that, pour yourself a tall glass of milk and dig in. These will be the best calories you will EVER consume.

My Favorite Brownies

Yield: One 8x8-inch pan (16 squares)
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Ingredients:

3/4 cup all-purpose flour
1/3 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon + 1/8 teaspoon baking powder
1/4 teaspoon + 1/8 teaspoon salt
3/4 cup canola oil (or vegetable oil)
1 and 1/2 cups granulated sugar
pinch of vanilla powder (or 1 and 1/2 teaspoons vanilla extract)
3 eggs, room temperature

Directions:

Preheat oven to 325 degrees F. Lightly spray an 8x8-inch glass baking dish with nonstick spray, then line with parchment paper, leaving an overhang on two opposite sides. Lightly spray again and set aside.

In a medium sized bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In another bowl, using an electric hand mixer, beat together oil, sugar, and vanilla until light and fluffy. Add eggs and beat until well blended. Using a spoon, gradually stir in dry ingredients, until completely combined. 

Pour batter evenly into prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Transfer to a wire rack to cool completely before cutting into squares.

Note: If you are using a metal baking pan, increase oven temperature to 350 degrees.

Adapted from What You Give Away You Keep

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