These are the fudgiest, easy to make brownies and are a huge hit with everyone that I have made them for. I often make large size brownies and package them pretty for Christmas or end of the school year gifts for Teachers, Bus Drivers, Scout Leaders, and Coaches. Mo and her friends fondly named them “crack” brownies (Mom eye-roll here). They are delicious and addicting. Mo’s friends ask for them repeatedly, to which she’s always happy to oblige.
Fudge Brownies
Ingredients
- ¾ cup butter 1 ½ sticks
- ¼ cup vegetable oil
- ¾ cup unsweetened baking cocoa
- 2 cups sugar
- 3 eggs
- 2 tsp. vanilla
- 1 cup unbleached all-purpose flour
- 1 cup chopped walnuts optional
Instructions
- In a large saucepan, melt the butter.
- Take off the heat and stir in the oil and cocoa, then the sugar.
- Stir in the eggs and vanilla. Make sure it is well mixed at this point.
- Add the flour and mix well. Stir in the nuts (if using).
- Spread the batter into a 9x12 cake pan. Use a metal pan if possible. When I’ve made these in a glass pan, they don’t cook as well. I use a Wilton cake pan and always have good luck.
- Bake at 350 degrees for 30 minutes. You’ll know their done because (they’ll smell great) and the edges should pull away from the sides a bit.
- Take them out of the oven and let cool. Do not try to cut these warm!
- Once cool, cut in desired size. I usually cut them into 20 -24 pieces (4 on the short side, 5 or 6 on the long side).