A friend gave me this recipe years ago and said it made the best brownies. She was right. I’ve baked these dozens of times and if done correctly, the brownies are irresistible. I like brownies to be chewy and moist with a thin, cripsy crust.
There are a couple secrets to getting the batch just right. First, use vegetable oil for half of the fat. The oil keeps the brownies moist, especially since this recipe uses powdered cocoa and not melted baker’s squares. The second important element is not over-baking the brownies. They must be removed from the oven while they are still soft. A toothpick test will seem to show the baking isn’t finished. If allowed to stay in the oven even a couple minutes too long, the brownies become cake. The cake is still chocolaty and delicious, great frosted, but not ooey-gooey brownies.
1/4 cup melted butter
1/4 c light (baking) olive oil or other vegetable oil
1 cup sugar (can substitute up to 1/4 Splenda)
2 large eggs
1 teaspoon vanilla
6 tablespoons cocoa
1/4 teaspoon salt
1/2 cup flour
1/2 cup chopped pecans or walnuts, if desired
Pre-heat oven to 325 degrees. Mix butter, oil and sugar until creamed, beat in eggs and vanilla. Sift together dry ingredients, and beat into the batter until well mixed. Fold in nuts, if desired. Pour into greased 6″x 9″ pan, spread evenly, bake 30 minutes. Remove and cool on a rack before cutting. Usually I double this recipe and bake in a 13″ x 9″ pan for 34 minutes.
These are so good when they are still a bit warm from the oven. I like them with a scoop of vanilla ice cream.