Thursday, 19 November 2015

Better than box mix Brownies

Back to Baking!

I made these last week and they were pretty much eaten in a day. Note to self: always make 2 batches.

Now I know I made brownies before, but I promise these are different. For one, they are not fudgy, and secondly, they are really easy to make. So if you love box brownie mix, then this is the recipe for you (minus all the preservatives).


Makes 12-16 depending on how big or how small you cut your pieces

3/4 cup Vegetable Oil
1 1/2 cups Sugar
1 1/2 tsp vanilla extract
3 eggs
3/4 cup Flour
1/3 cup + 2 1/2 tbsp Cocoa
1/4 tsp + 1/8 tsp Baking Powder
1/4 tsp Salt

1. Preheat oven to 175-180C/ 350F and line a 9x9 square baking tin-or grease it.
2. Combine Oil, Sugar and Vanilla Extract and mix with a hand mixer or whisk. Add Eggs continue to mix until well combined.
3. Combine Flour, Cocoa, Baking Powder and Salt in a separate bowl. Then slowly add it to your wet ingredients until well combined.
4. Pour the batter into your pan and bake for 25-30 minutes, or until a toothpick comes out clean. Cool before cutting. 
Recipe from lifeloveandsugar

I always like my edges to be crispy, so I often leave the brownies in the oven longer than advised

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  1. What does this mean?

    1/3 cup + 2 1/2 tbsp Cocoa

    1/4 tsp + 1/8 tsp Baking Powder

    Am I adding to the recipe beyond what is there?

    1. You add 1/2 cup of Cocoa + 2 1/2 tbsps of Cocoa; same with the baking powder. I apologize if this has caused any confusion.

  2. To make this in a 9 ×13 pan would I double the ingredients?