Best Wicked Easy Fudge Brownies Recipes

WICKED EASY FUDGE BROWNIES

Wicked Easy Fudge Brownies image

Make and share this Wicked Easy Fudge Brownies recipe from Food.com.

Provided by knitaholic

Categories Bar Cookie

Time 40m

Yield 2 dozen

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
2 cups sugar
3/4 cup Dutch-processed cocoa powder (or 1/2 cup black cocoa plus 1/4 cup Dutch-process)
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1/2 cup butter, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract

Steps:

Put all ingredients into a large bowl in the order they're given. Stir, then beat mixture until smooth.
Spoon the batter into a lightly greased 9x13 baking pan. Bake the brownies in a preheated 375 degree oven for 25-30 minutes, or until they're just barely beginning to pull away from the sides of the pan.
Cool completely before cutting.

Nutrition Facts : Calories 1842.5, Fat 85.5, SaturatedFat 37.7, Cholesterol 401, Sodium 858.2, Carbohydrate 267.6, Fiber 12.4, Sugar 201.2, Protein 22.7

WICKED EASY FUDGE BROWNIES

Wicked Easy Fudge Brownies image

This is one of our long-time favorite fudge brownie recipes. It's an easy one-bowl recipe; no melting butter or chocolate, no combining wet and dry ingredients, simply stir everything together. And it makes a reliably delicious, moist, fudgy pan of brownies, perfect for that potluck you forgot about until the last minute.

Provided by @MakeItYours

Number Of Ingredients 1

Ingredients

1 *Increase the salt to 1/2 teaspoon if you use unsalted butter.

Steps:

Preheat the oven to 375F. Lightly grease a 9" x 13" pan.2) Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture until it's smooth.3) Spoon the batter into the prepared pan.4) Bake the brownies for 25 to 30 minutes, or until they're just barely beginning to pull away from the sides of the pan.5) Remove the brownies from the oven; let them cool completely before cutting. Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.Yield: about 2 dozen 2" brownies.

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