Nothing like homemade brownies. Chewy, gooey, thick and top with a layer of creamy chocolate icing.
And do you know what? These brownies can be mixed in one single bowl! Not only that, but they are very cheap to make too. The ingredients are very simple, maybe you have all of them in your pantry.
There are two ingredients for which this brownie recipe is my favorite. It uses oil instead of butter (something I can´t always find at the store). Two, it uses cocoa powder (something I can have in my cupboard for months without going bad, and much cheaper than chocolate bars!)
How to make moist brownies? The secret is in the baking. Most of the recipes you find, say to preheat the oven. When I’ve done that, the edges and the bottom burned and the rest is far from being cooked ☹. I have a gas oven, and it is very difficult to control the temperature. What I have learned to do during all these years of making brownies, is to put the baking tray in the oven and then turn it on. The brownie bakes slowly. The edges come out crispy, but not burned; and the center comes out moist, gooey and just perfect.
If that is not amazing already, we´re spreading it with a thick creamy chocolate icing layer! This is what dreams are made of 😉
This recipe is very versatile. You can serve it without the icing. Or add small marshmallows, maybe a little bit of chocolate chips or chopped chocolate, and / or chopped nuts to the batter.
Are you new to baking? This recipe is very simple and just perfect to be the first recipe you bake. Just read the instructions about 3 times, gather all your ingredients and start mixing.
The day gets brighter when the house smells like homemade brownies 🙂
If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen
Thick, chewy and gooey. These brownies are the perfect summer dessert.
- 1 cup vegetable oil (236ml)
- 2 cups sugar (400g)
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup all-purpose flour (125g)
- 2/3 cup cocoa powder (78.67g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter softened (85g)
- 6 tablespoons Hershey’s cocoa (44.25g)
- 2 tablespoons light corn syrup or honey
- 1 teaspoon vanilla
- 2 cup confectioners’ sugar (250g)
- 2 tablespoons milk
- In a big bowl mix together sugar, vanilla, oil, eggs. Add cocoa powder, flour, baking powder and salt and mix well.
- Spread into a greased 8x11.5x2 2 inch pan or 200x290x50 centimeter pan. Turn on the oven to 176°C/350°F and bake for 40 minutes or until brownie begins to pull away from edges of pan. Cool completely in pan before spreading the icing.
- For the icing: add all the ingredients to a bowl and beat until thick and creamy. Spread over cool brownies.
Keep in the fridge for 6 days.
If you like this brownie recipe, check out my Dulce de leche cheesecake brownie recipe!
Oh wow, I am so drooling over here, right now!! I love that these have icing on them. Can’t wait to give them a go, thanks for sharing a great recipe!!
Yeah! icing on everything! 😉
I love the idea of whipping up brownies from the cupboard that look so yummy and moist.
Yes, cheap and delicious!
OK, the texture of these brownies is an absolute yum. I just can’t wait to have a dozen of these (at least) on my table and as soon as possible!
I hope you like it!
What a mouthwatering brownie this is! I cannot stop looking at these moist beautiful looking treat. Wow, I would like some right now. Yummm
I hope you give it a try, Ramona!
That’s an interesting cooking technique and one I have not come across in baking… In all fairness I don’t bake often. These look fantastic, so moist.
Lizet we loved this brownie! Great butterfree option for lactose intolerance. Did just 1 cup sugar (and also added some instant coffee- because you mostly can’t go wrong with coffee). Thanks for the recipe!
Thanks Gabi for stopping by! I´m so glad you liked the recipe. Next time I´ll be trying it with less sugar and that hint of coffee. Yes, you can never go wrong with coffee!