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This brownie recipe is a favorite among family and friends, and the best part is – it is super quick and easy to do.  I have made this recipe hundreds of times and it doesn’t matter what order you add the ingredients, it always works out.  The longest part is waiting for them to bake!  I usually double the recipe below to fill an entire 9″ x 13″ pan as it serves more people (and sometimes there’s leftovers!).  Brownies aren’t the most beautiful looking plated dessert out there, but they are a delicious crowd pleaser!

Ingredients:

~ 1 cup + 2 TBSP flour                                    ~ 1/3 cup baking cocoa
~ 2/3 cup packed brown sugar                      ~ 2/3 cup sugar
~ 1 tsp baking powder                                     ~ 3/4 tsp salt
~ 3 eggs                                                              ~ 2/3 cup of vegetable oil
~ 1 tsp vanilla
~ 1/2 cup semi-sweet chocolate chips          ~ 1/2 cup chopped walnuts (optional)

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Instructions:
Combine wet ingredients.  Mix.
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Add in sugar, cocoa, salt and baking powder. Mix.  
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Tip: scrape the sides and bottom of the bowl with spatula to ensure everything is getting blended in properly.

Add in flour. Mix.
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Add chocolate chips & walnuts. Mix.
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Pour contents into a greased 9″ square pan.  {If doubling the recipe: Use a 9″ x 13″ pan}.
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Bake for 34 – 48 minutes at 350 degrees (I use convection bake).  Test with a toothpick.
IMG_0894Allow to cool before cutting.  Serve & enjoy!


Additional Notes:

Serving: Brownies are such an easy dessert and they go well with ice cream, whipped cream, fresh fruit and compotes.

Freezing: This recipe also freezes really well.  If you do freeze them, just refresh in the oven once defrosted before serving.


Tools:

~ Mixer: I have a KitchenAid Professional 600 Series Mixer and I use the standard Flat Beater attachment.  If you want to make it even easier, I suggest using a Flex-Edge Beater instead as it scrapes the sides of the bowl for you.
~ Spatula: I always use a Tupperware Silicone Spatula.
~ Chopper: If I include walnuts in this recipe (which I seldom do as I have many friends with nut allergies), I like to chop them with my Tupperware Chop’n’Prep Chef.
~ Pans: This time I used a glass Pyrex 9″ x 13″ pan, but you can also use a Non-Stick Steel 9″ x 13″ pan, or a Non-Stick Steel 9″ Square pan.

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