by Texas Homesteader ~
Anyone that knows me knows that I’m a confirmed chocoholic. That’s right, an unashamed, unrepentant, CHOCOHOLIC!
Now I love brownies, but I love the fudgy, bendy, chocolaty ones. Oh yeah, you know the ones – you pick them up & they are so soft, and with just one bite you’re transported into chocolate heaven.
Yeah, THOSE BROWNIES! I have a secret to tell you, I hold the recipe to that chocolate deliciousness (shhhhh….)
My Dessert Choice Is ALWAYS Chocolate!
Recently my parents hosted a family gathering which we all do relatively often. In my family each household in attendance brings a dish so that no one is burdened with feeding a large crowd all by themselves.
I of course volunteered to bring homemade brownies. Whaaaa….Selfish chocoholic choice? What ever do you mean? 😉
Usually if there will be lots of folks in attendance and I want to make sure I get some… I mean, I want to make sure that everyone has a chance to enjoy brownies, I’ll double the recipe to make a large 9×13 pan of them.
But today’s gathering is small. So I should be safe with an regular 8×8 pan.
Simple Homemade Chocolate Brownie Ingredients
I brought out my simple homemade brownie ingredients –
-
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- 1 cup granulated sugar,
- ¼ cup vegetable oil,
- 4 Tablespoons melted butter,
- 1 teaspoon vanilla extract,
- 2 large eggs,
- ½ cup all-purpose flour,
- 1/3 cup cocoa powder,
- ¼ teaspoon baking powder,
- ¼ teaspoon salt,
- ½ cup chopped pecans (optional)
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It all mixes up as fast as those boxed mixes, only it’s BETTER because it’s homemade!
Baker’s Tip: When you’re making this batch of brownies, go ahead & measure the dry ingredients of your next batch into a jar. Then just make note on the jar of wet ingredients & baking time. You’ve only dirtied up your measuring cups & spoons once yet you’ve assured your next batch of brownies is made even faster!
Baking Homemade Chocolate Brownies
I preheated the oven to 350º fahrenheit and greased my 8×8 pan.
Then in a medium bowl I mix together the oil, butter, sugar and vanilla. I beat in the eggs and set the bowl aside.
In my KitchenAid mixer I combine flour, cocoa, baking powder and salt and allow the mixer to thoroughly blend the dry ingredients. Then I gradually stir the flour mixture into the egg mixture. Easy now, just until blended.
Finally I stir in the chopped pecans.
The batter is spread evenly into the prepared pan and baked for 20 – 25 minutes, or just until the brownie started to pull away from the edges.
Take It To The Next Level With Frosting
For extra decadent goodness, you can frost the cooled brownies with this simple no-cook fudgy frosting. Take my word for it, you WANT extra decadent goodness. Since the frosting is basically mix-n-spread there’s no reason not to!
Now folks I’m here to tell ya that these brownies never fail to satisfy!
I once commented to my sis that it takes no more time to whip these up from scratch than it would to open up a packet of commercial brownie mix. I mean, with both options you have to read the directions, add the wet ingredients and bake. The only difference is combining the few dry ingredients for my homemade version.
And let’s be honest here – MINE ARE BETTER! (Hey, it ain’t braggin’ if it’s TRUE!)
And with homemade brownies there’s the added bonus of having no questionable hard-to-pronounce ingredients. And it costs only a fraction of the price of buying a pre-made mix. Plus there’s precious little trash making its way to a landfill just to satisfy my choco-craving.
My mama taught me to share, so of course I’ll share the brownie recipe with you! Go ahead & give ’em a try, you’ll be amazed!
Did you make these brownies? Please rate the recipe in your comment below!
Homemade Fudgy Brownies - (8x8 pan)
This homemade brownie recipe hits the spot when you're craving something decadent and chocolate. Such a simple recipe. #TexasHomesteader
Ingredients
Ingredients
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 4 Tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped pecans (optional)
Instructions
Directions
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Preheat oven to 350 degrees F. (325 degrees F for glass pans) Grease an 8x8 inch baking pan.
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In a medium bowl, mix together 1 cup granulated sugar, ¼ cup oil, 4 Tablespoons melted butter, and 1 teaspoon vanilla extract. Then beat in 2 large eggs.
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In a separate bowl combine ½ cup all-purpose flour, ⅓ cup cocoa powder, ¼ teaspoon baking powder, and ¼ teaspoon salt and stir until fully combined.
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Gradually stir flour mixture into the egg mixture just until blended. Stir in optional ½ cup chopped nuts if desired.
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Spread the batter evenly into a greased 8x8 inch pan and bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of the pan.
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Let pan of brownies cool on a wire rack before cutting into squares, as brownies will be very soft while hot. You can serve directly from the baking dish. Delicious!
~TxH~
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I have to confess you have brought these brownies to many gatherings but I had never made them This weekend I planned to make a different cookie and was short one of the ingredients. Was going to make your wonderful Wacky cake and all though that one is easy wanted something a bit more simple then I remembered about these. Ingredients you always have on hand so wiped these up and per oldest sons request pulled them out just before done to have the little bit of gooey centers.
A big hit as I suspected.
This recipe blows brownies-from-a-box out of the water! Soft brownies with a chocolate explosion – so good! ~TxH~
I made your brownies and they were a hit with my grown kids, grandkids and husband! So simple and so good! Thanks for sharing!
OMGosh Darby, aren’t they amazing??!! And so easy too… plus I’ve found they’re even better (if that’s even possible) the next day. So glad your family enjoyed ’em! ~TxH~
I discovered this recipe on Carol Pagan’s Blog. Sane Superwoman Club. Carole writes about making life easier, taking care of ourselves, eating healthily and keeping it all together at home.
Carole mentioned she made your Brownies for Easter, I tried the recipe and my whole family liked them so much. Your recipe is a keeper. Thank you so much, and I am now following you on Pinterest!
These look delicious and I am definitely going to give these a go and it is a perfect recipe for our daughter to whip us. Thanks for sharing at Good Morning Mondays. Blessings
Wonderful… homemade brownies are SO much better than box mixes… and they aren’t that much more work. 🙂
I agree. With a boxed mix you’d still be reading the directions & measuring & adding the wet ingredients, so the only difference in dry boxed vs. delicious homemade is the tiny fraction of time it takes to measure the few dry ingredients for the recipe! I knew when I was younger I thought it was much more time to make things homemade but it’s really only a tiny fraction more. ~TxH~
Yum!!! These look so good and easy to make. I will definitely give these a try.
Yumminess in a pan! Thanks for sharing your recipe, and your secret to pulling them out of the oven at just the right time. I am convinced this is what makes them so awesome!
Thanks for sharing. I can’t wait to try these out and with so little flour, I will try a gluten-free rendition for my gluten intolerant kiddos. ~~ Linda stopping by from R&R
Yum! I’m not ashamed to admit I’m a chocoholic too 🙂 I don’t see anything wrong with it if everyone gets at least one piece, right? Thanks for sharing on Merry Monday.
Yes ma’am, a girl after mine own heart! LOL ~TxH~
These sound really awesome – I’m a chocolate fan too! I appreciate you sharing with Home and Garden Thursday,
Gotta love homemade brownies!
Sounds and looks like the chocolatey kind of desert I like!!! 🙂
“hugs” Crystelle
So what you’re saying is you have to be patient… We’re talking chocolate here. 🙂 Thanks for the great advice and the recipe.
Karen, I’ve found that if you cook the brownies until no batter remains on the toothpick when stuck in the middle, the brownies will be hard & crunchy & overcooked everywhere but the middle. I bring the brownies out of the oven when they still look barely undercooked in the middle, just when the edges begin to pull away from the pan. Then if you allow the brownies to cool completely they are just about right when you cut in to them. Here’s the deal though, over the weekend I made these brownies for another family gathering and although I warned that they were not yet ready to cut, several people could not wait and cut into them anyway. They all said it would be worth it if they had to eat it with a SPOON – it was that good. But of course after we all had a gooey-warm brownie the rest of the pan was allowed to fully cool and they cut just fine. ~TxH~
Confirmed chocoholic here too! I love that this recipe is simple in its ingredients. I will definitely give it a try! Say?… Is there a secret of how not to undercook or overcook brownies so that they are moist but not gooey?
These look great I might have to bless my kids with some this afternoon. I just found your blog and wanted to say thanks for all the inspiration.
Awwww… what a sweet thing to say Katie – thank you. I think the kids would love for you to bless them with these brownies this afternoon – can you send me a serving too?? 😉 ~TxH~
I’ve always used a family favorite brownie recipe but will try out your recipe in a few days. Only thing I don’t have is the farm fresh eggs so will have to go with store bought on this end.
I agree; Homemade baked goodies is Always the best. Warm brownie with a large scoop of vanilla ice cream topped with hot fudge chocolate with a cherry on top. Yum.
Thanks for sharing your recipe. :}
Oh fine Colleen. “large scoop of vanilla ice cream topped with hot fudge”?? REALLY??? Must. Have. Chocolate. NOW! LOL That sounds amazing. ~TxH~