I personally think these are the best brownies in the world. Try them, I think you'll agree! To make the brownies rich and buttery, use melted butter instead of the vegetable oil.

Sarah
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.

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  • In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.

  • Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Nutrition Facts

161.1 calories; 2.1 g protein; 17.1 g carbohydrates; 23.3 mg cholesterol; 53.3 mg sodium. Full Nutrition

Reviews (1484)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/22/2003
These are *wonderful* - I will stick with this recipe from now on! I doubled the recipe and baked it in a 9 x 13 pan, baking for about 35 minutes. I also topped the batter with butterscotch and white chocolate chips for a sweet surprise. Read More
(1092)

Most helpful critical review

Rating: 3 stars
01/19/2011
So my changes was using 1/4 cup canola oil and 1/4 cup melted butter after well mixed I added a 1/2 cup of semisweet chocolate chips to this recipe..and the brownies turned out very chocolatey :)(oh and my pan was 8x8) but ..not the sweetest brownies i've ever tasted. i want them to be SWEETER Read More
(51)
1764 Ratings
  • 5 star values: 1254
  • 4 star values: 303
  • 3 star values: 96
  • 2 star values: 51
  • 1 star values: 60
Rating: 5 stars
04/22/2003
These are *wonderful* - I will stick with this recipe from now on! I doubled the recipe and baked it in a 9 x 13 pan, baking for about 35 minutes. I also topped the batter with butterscotch and white chocolate chips for a sweet surprise. Read More
(1092)
Rating: 5 stars
07/26/2007
These are FANTASTIC! Quite possibly the best brownies I've ever made! I even cut the sugar down to 3/4 cup and they were DIVINE. They are wonderfully gooey, sweet and chocolately. And MUCH lower in fat and calories than regular brownie recipes, but you'd never know! Read More
(717)
Rating: 4 stars
09/28/2009
Perfect for a late night chocolate craving and an urge to bake as they go into and out of the oven quickly. In my hurry, however, I didn't bother to read any of the reviews before I started and wish I had. I would have learned that other than using oil instead of butter, this is the same recipe as "Best Brownies," also from this site. (I happen to love that recipe!) In that recipe, however, an 8x8" pan is used. No wonder these turned out so thin, as others have noted! I used the 9x9" pan this recipe called for and while I was pleased with the brownie itself, which was moist, fudgey, with a bit of a crispy edge, I was disappointed in how thin they turned out. Unfortunately, that was a deal breaker for me as it made for a rather unimpressive looking brownie. Also, I found 18 minutes baking time perfect, so it's no wonder others found these dry if they were baking them for the recommended 20-25 minutes! Good brownie ingredients-wise, but somewhat flawed directions in terms of both pan size and baking time. Read More
(677)
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Rating: 5 stars
07/17/2007
Mmmm!! Yes these are the best brownies ever! I followed the recipe to a "t". I don;t understand why people change up the recipe and then blame the recipe contributor for the problems they end up with. These did make a very small pan maybe enough for two hungry brownie lovers. I usually just stick to my favorite box from the grocery store that I discovered but I do prefer these one more. I will be making them in the future. Thank-you for a great recipe!! Read More
(287)
Rating: 5 stars
06/25/2009
This is the recipe I've been using to bake brownies for well over a decade now, even before I attended culinary school! I notice the latest reviewer complained about the gritty taste of the sugar in the product. I suggest she try either butter or if she wants to cut out butterfat in her diet, use a 1/4 cup of butter and make the rest vegetable oil, or stick to all vegetable oil, but do the following anyway: Microwave it for 1-2 minutes or until it melts(or oil is warmed). Add the sugar to the warm/hot butter/oil, and this melts the sugar. Better yet, try honey! I've also taken out as much as a half cup of sugar out of the recipe, and it works fine. Microwaving or heating the oil causes the sugar to melt slightly, and if she uses a wire whisk to mix, it can also help to blend the butter, sugar and eggs together more smoothly. Don't ever give up on a recipe after one try, because it's not a fair assessment of it. Anything can cause a recipe to "fail" (the temps outside, the oven too hot/cool, not familiar with the recipe) in the first try. I urge her to try again, and maybe try some of my tips. Read More
(255)
Rating: 5 stars
02/07/2008
O M G...These are by far the best brownies I have ever had in my short 38 years!!!! I, however, had no 9x9 pan. I used my glass 8x8 baking dish, added 1/4 cup milk chocolate chips mixed into batter, and did use another reviewer's suggestion of melted butter instead of vegetable oil. Also, since my pan was 8x8, I knew they would be a little thicker than the 9x9 would produce so I increased the baking time to 30 minutes exactly. OMG, I swear by this recipe and I've tried many homemade ones and ALL boxed versions. If you haven't tried this, do yourself a favor especially now around Valentine's Day....TRY THIS RECIPE!! Thank you thank you thank you to Sarah who gave us this DEELISH homemade brownie recipe! (My 4 yr old thanks you too!) Read More
(243)
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Rating: 5 stars
04/02/2003
Everyone in my family loved these. I used the melted butter as suggested. The brownies were nice and fudgey and had a shiney crackled top. They stayed moist for three days. Will make these again for sure. Can't wait to try different add ins. Thanx for the recipe. Read More
(201)
Rating: 5 stars
03/05/2006
Oh my! I can't believe these came out as fudgey as they did! I read the reviews and was a bit leary for fear I would have another cakey brownie on my hands. I didn't change a thing and they came out so incredibly fudgey. The only time I can get a brownie to be this fudgey moist is if I use 1 cup of butter...so this is much more economical to make without compromising flavor. Great Great recipe!!! thanks so much. If one likes an incredibly fudgey moist brownie this is a great one. I used a 9x6? pan. I don't see why an 8x8 couldn't be used. May just have to bake a few more minutes. Read More
(107)
Rating: 5 stars
04/27/2007
This is the best brownie recipe I have found yet! I changed the 1/2 cup oil to butter and added chcoclate chips on top plus a frosting made froma another recipe here and they were awesome! This recipe is now my stand-by recipe and I am so glad I found it! Read More
(104)
Rating: 3 stars
01/19/2011
So my changes was using 1/4 cup canola oil and 1/4 cup melted butter after well mixed I added a 1/2 cup of semisweet chocolate chips to this recipe..and the brownies turned out very chocolatey :)(oh and my pan was 8x8) but ..not the sweetest brownies i've ever tasted. i want them to be SWEETER Read More
(51)