Recipe by Trish
"A chewy, fudgy, brownie that is easy to make. This is great because it uses things that you may already have on hand."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsweetened cocoa powder
1 1/3 cups
These brownies turned out PERFECT! Instead of baking them in a 9x13 pan, I made them in an 8x11 so that they were just a little thicker and I followed someone else's suggestion for adding the second 1/3 cup of oil BEFORE the eggs and sugar. I also added about half a bag of semi-sweet chocolate chips (I never make brownies without them!) and Oh My Goodness! These were the best home made brownies I've ever made! I've already put the recipe in my card box. :o)
The first time I made this recipe, I had pockets of baking soda in the finished product. I suggest sifting the cocoa and soda. Also, it add the second 1/3 cup of oil before you add the eggs and sugar, or they don't stir well. It also better to add the vanilla and salt in with the eggs and sugar, before the flour. Try adding 1/4 to 1/3 cup chocolate syrup.
This recipe is excellent and, if I could give more than five stars, I certainly would!!! First of all, because these brownies are non-dairy, my grandson can enjoy them along with the rest of the family. This recipe bakes up into moist and flavorful dark fudge brownies. I made two pans, one for work and one for my granddaughter's birthday party, and these were enjoyed by all. At the party, I literally had people wrapping them up to take home before they were all gone from the pan. My son-in-law raved about these the next day and said that they have a great "edginess" to them. I think they have a very "sophisticated" chocolate flavor to them. The only change I made was to add one cup of frozen Ghiradelli Bittersweet Chips to the batter just before baking. I do agree with some other reviewers, the bake time should be lessened because even with the addition of the bittersweet chips and the use of two jumbo eggs, I only needed to bake these for 30 minutes. (As a general rule, brownies should only be baked until they just begin to pull away from the sides of the pan. I rely on this more than stated baking times as a way to avoid over-dry brownies.) Trish, thank you for a truly wonderful recipe that will now be my standard go-to for brownies!! Excellent recipe!!
These are really good---they aren't cakey and they aren't as fudgy as some other brownies I have made. I would say they are a good in between brownie--about an inch thick in a 9x13 pan. They are so easy to make. I added an extra 1/4 cup of cocoa (I used a blend of natural and dutch-processed cocoa); I also added a cup of semi-sweet chocolate chips and two teaspoons of espresso powder. My husband isn't big on chocolate or sweets, but he really likes these because they aren't too sweet. thanks for the easy and very tasty recipe!
To be a good sport, I tried making this recipe again and I had the same results. They were dry and cracked on top and when I tried to slice them into pretty squares after they were cool, to take to a family function, the top cracked and the brownies fell apart into big chunks as I tried to slice them. I added more cocoa this time for more chocolate flavor and I didn't cook them as long as before so they were very fudgy and chocolately this time. If you want chunks to eat by hand or toss onto some ice cream, they are absolutely delicious this way. But I never could slice them into nice squares; they just fell apart into pieces. I will make this recipe again, but not to take to work or family get togethers as I can't get them to slice into nice pretty squares even after cooling. The tops are a thin hard layer that crack when you try to slice, underneath the brownie falls into pieces as you try to cut them. But overall, very good brownie to eat.
This is the exact recipe my mom used as we grew up. I even have it posted at my blog as coming from her, because I don't know the original recipe's author, since my copy of it is hand written.
So I made this for a bake sale at our yard sale, and these were hot sellers! These are rich, dense, and fudgy! I made them in an 8x8 pan, baked for 40-50 minutes, checkig it. Cut into 9 big squares.
This is my only brownie recipe! I lost my copy of the recipe a couple of days ago and instead of using a 'substitute' recipe . .I just didn't make any . .not until I found my copy. These are so wonderful! I must say that even if ten people used the same recipe, chances are there will be ten different results. Some people just have a special touch . . .
This is my idea of the ultimate brownie. I made it exactly as the recipe was written and they turned out perfect. I wouldn't even add more sweetness - they were chewy, fudgy, and moist - even when left out uncovered overnight. I think my family still prefers the Dump Bars (also on this site) because of the chocolate chips but I found those to be on the dry side. I found my little slice of brownie heaven - thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Fudgy Brownies I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 156
** Calories from Fat: 63
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a sweet fudge brownie with a salty, crunchy kick.
See how to make amazing homemade brownies in less than an hour.
See how to make a brownie even better!