Fudgy Brownies I

Fudgy Brownies I

285

"A chewy, fudgy, brownie that is easy to make. This is great because it uses things that you may already have on hand."
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Ingredients

55 m servings 156 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

Reviews

285
  1. 325 Ratings

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Most helpful positive review

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 s...

Most helpful critical review

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 an...

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 s...

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...

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...

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 tak...

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. ...

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 s...

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 wh...

I made this recipe with 4 children (aged 5,6,7 and 8) and had them do all the measuring and mixing and it turned out fabulous!! Great easy recipe and very tasty :)

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 an...