Ingredients
-
1/2
-
1
-
1
-
2
-
1/4
-
1/3
-
1/4
-
1/2
-
-
-
-
-
-
-
Directions
The Best Brownies,These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.,used to use this recipe back between ’15-’17, before I got too busy with work to bake. I also changed phones so I lost the recipe. Recently made a batch from another recipe but since I couldn’t find this anymore, used another recipe off the internet (where else?) with similar ingredients-i always remember the oil factor instead of butter which gives them such moistness- but sadly, it didn’t turn out even close to your recipe. Your method also makes a big difference, blending the sugar with oil first and the cook time. So with my disaster batch in hand, I began digging for your recipe which was difficult because almost all of them are named “best brownies”. THIS is undoubtedly the BEST! Felt so happy to find it again and I’m saving it now for my next batch(which is soon because I can’t wait to sink in to your om-nom delicious umami brownies). This recipe needs to resurface. It used to be five stars and deserves that rating again. I’m in love, thank you so so much!,I found this recipe delicious but better with melted butter instead of oil very easy and simple Ill probably try adding raspberries next time.
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees Fahrenheit or 180 Degrees Celsius. |
|
2
Done
|
Mix Oil and Sugar Until Well Blended. |
|
3
Done
|
Add Eggs and Vanilla; Stir Just Until Blended. |
|
4
Done
|
Mix All Dry Ingredients in a Separate Bowl. |
|
5
Done
|
Stir Dry Ingredients Into the Oil/Sugar Mixture. |
|
6
Done
|
Pour Into Greased 9 X 9 Square Pan. |
|
7
Done
|
Bake For 20 Minutes or Until Sides Just Starts to Pull Away from the Pan. |
|
8
Done
|
Cool Completely Before Cutting. |
|
9
Done
|
Note: I Usually Double the Recipe and Bake in a 9 X 13 Pan. If You Double the Recipe, You Will Need to Cook Longer Than 20 Minutes. |
