I followed a link from Organizing Junkie and found THE BEST brownie recipe I’ve ever tried! And, believe me when I say that I’ve tried A LOT of them over the years. We love brownies that are not too thin and not to hard but have that slight crust on top after baking but they’re extremely moist and chewy on the inside. These are perfect! Not too sweet and not too bitter. You can find the recipe itself here. At the bottom of her page, she has a nice little recipe card that you can print out with the recipe on it. Don’t forget to check out the rest of her site. There are a lot more great recipes there.
**FYI: I used a 9 x9 pan to get thick brownies the way we like them. To me, there did not seem to be enough batter to fill a 9 x 13 pan. **
The Moistest Brownies E.V.E.R
Ingredients below are for a double batch
1 cup canola oil
2 cups sugar
2 tsp vanilla extract
1 cup flour (I used 1/2 cup all purpose & 1/2 cup whole wheat)
2/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350 F. Grease a 13 x 9 x 2 Inch Baking Pan (30 x 20 x 3 cm Cake Pan) Combine oil, sugar and vanilla. Add eggs, mix until well combined. In a separate bowl add flour, cocoa powder, baking powder and salt. Add to egg and sugar mixture, and combine just until moistened. Pour into greased pan and bake for 25-35 minutes (I usually bake for about 30 minutes) or until brownies pull away from pan.
I hope you enjoy these as much as we have!
This post is linked to: Tempt My Tummy Tuesday