Having a sweet tooth has its benefits when you know how to bake. Today we had a super lazy day, went to get burgers from our local American Legion who had a Brat Sale. Now the kids are playing video games. As much as they should be outside enjoying the weather, I really am enjoying them playing together well. So far. Plus, the mosquitos are terrorizing our yard. Our kids would be carried away, just a mass of skin and bones after those bloodsuckers were done with them. And trust me, there isn’t enough mosquito spray that these suckers are repelled by. So, I hit the kitchen to make Fudgy Brownies!

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Published September 18, 2021
Updated March 14, 2022
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Made from Scratch

As I sit here writing this post, with the smell of baking cocoa and yumminess and waiting for them to be finished, it brings me back to my days of pre-made baked goods. Pulling a box out of the pantry and then adding oil and an egg and mixing it. Why do we have to spend a few dollars for someone else’s work when you can spend a few extra minutes with raw ingredients, knowing that what you are feeding your people is healthy. Healthier for brownies at least.

Making food from scratch, especially desserts, can actually save so much money. With the rising cost of foods, especially pre-made or packaged, making your food from scratch can help save so much money.

Fudgy Brownies Recipe

Ingredients

2/3 cup oil
2/3 cup cocoa powder
1/2 cup flour
1/4 tsp baking powder
1/2 tsp salt
3 eggs
2/3 cup brown sugar
1 1/3 cup powdered sugar
1 tsp vanilla

Directions for Brownies

1. Preheat oven to 325 degrees.
2. Spray a 9 X 9-inch square pan with non-stick spray and dust with flour.
Dusting the pan helps the brownies to not stick to the pan, and as a result, they will come out much easier!

3. Then set the pan aside.
4. Place 2/3 cup oil into a microwavable measuring cup and then microwave for 1 minute. We did not have oil, so I used unrefined coconut oil. It melts in the microwave beautifully and gives desserts such a delicious flavor. I do not typically like the taste of coconut, but this oil flavor result was so mild and much healthier than vegetable oil.

5. When warm, whisk in 2/3 cup cocoa powder until completely combined, then set aside for 4-5 minutes until cooled. Mixing the cocoa powder into the oil while warm helps the brownies to not be powdery. This step helps to “bloom” the oil and gives it a deeper flavor. Even if you do not make brownies from scratch, try doing this step the next time you make brownies! Warm the oil for a minute in the microwave and add a small amount of the dry ingredients and whisk it together.

6. In a small bowl, place 1/2 cup flour, 1/4 teaspoon baking powder and 1/2 teaspoon salt, and then gently stir to combine. Set aside. I love my nesting bowls from Wolfgang Puck! The smallest is just perfect for the dry ingredients and to add them to the mixing bowl. I use mine daily, honestly. I love how they have lids and one with a removable part that can be replaced with different sized shredders.

7. Place 3 eggs, 2/3 cup brown sugar and 1 1/3 cup powdered sugar in the bowl of a KitchenAid mixer, then insert the paddle attachment.

8. Beat on medium speed until fluffy, 2-3 minutes. Start SLOW to mix the powdered sugar into the eggs as it may poof up, once it is blended you can turn the speed up to medium for the 2-3 minutes.

9. Add 1 teaspoon vanilla and mix until just combined.

10. Add 1/2 of the oil and cocoa mixture and start the mixer on low until just combined. The cocoa and oil may try to splatter, so keep it on low to start; then turn the speed to medium-high for 5 minutes.

11. Add flour and mix on low until just combined. This Wolfgang Puck bowl is just right to tip the dry ingredients in at once.

12. Add the rest of the cocoa mixture and mix on slow until combined, then mix on medium-high for 1 minute. Make sure to start mixing at a low speed as this helps the cocoa mixture to not splatter.

13. Scoop out the brownie batter into the prepared pan, then using a spatula, spread the mixture evenly through the pan. Typically, when using vegetable oil for this recipe the batter is much more liquid-like. Using coconut oil changed the texture a bit and made it feel more solid and frosting-like, but the resulting Fudgy Brownies were so chocolatey and delicious.

The best part of making brownies is licking the spatula! Am I right!? I love using a spatula to scrape out every last bit of the batter. It gives me a taste of what is to come also! I just have to be sneaky while baking so I do not have to share with four kids. They can wait till it is fully baked for sure!

14. Bake for 24-30 minutes.
Remove the Fudgy Brownies from the oven, then let the pan cool for 10 minutes before serving!

Fudgy Brownies from Scratch Recipe

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