 | Wicked Easy Fudge Brownies |
This is one of our long-time favorite fudge brownie recipes. It makes a reliably delicious, moist, fudgy pan of brownies, perfect for that potluck you forgot about till the last minute.
1 cup King Arthur Unbleached All-Purpose Flour
2 cups sugar
3/4 cup natural or Dutch-process cocoa OR 1/2 cup black cocoa + 1/4 cup natural or Dutch-process cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1 stick butter or margarine, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups sugar
3/4 cup natural or Dutch-process cocoa OR 1/2 cup black cocoa + 1/4 cup natural or Dutch-process cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1 stick butter or margarine, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract
Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture till smooth.
Spoon the batter into a lightly greased 9 x 13-inch pan. Bake the brownies in a preheated 375°F oven for 25 to 30 minutes, or until they're just barely beginning to pull away from the sides of the pan. Let them cool completely before cutting. Yield: about 2 dozen brownies.
Spoon the batter into a lightly greased 9 x 13-inch pan. Bake the brownies in a preheated 375°F oven for 25 to 30 minutes, or until they're just barely beginning to pull away from the sides of the pan. Let them cool completely before cutting. Yield: about 2 dozen brownies.
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The first time I made them, I thought I didn't bake them long enough. They'll still be a bit gooey, but when they cool- oh, wow. I must confess, I used generic cocoa and the flour I had on hand. I loved the recipe because it's all ingredients I generally have available. I even mixed up extra batches of the dry ingredients last time I was mixing, just so I have some ready to mix. Come to think of it, I have one batch left that just needs to be mixed and baked. Uhm... I gotta go now, I have something I need to do...
