I love this brownie recipe- it is so versatile, and if you bake at all, you probably have all of the ingredients in your pantry.
This recipe is so frugal, so much less than the $3-$5 for a brownie mix.
You can add chocolate chips, mint and chocolate chips (my kids favorite), and they are so moist and rich, there is no need for frosting!
Cocoa Brownies (makes 1 8×8 or 9×9 pan)
- 1/2 c. shortening or room temp. butter ( DO NOT USE SPREAD/MARGARINE/OLEO*)
- 1 c. white sugar
- 2 eggs
- 1 T. Vanilla
- 2 T. Milk
- 2/3 c. AP Flour
- 1/2 c. Cocoa powder
- 1/2 t. Baking Powder
- 1/2 t. salt
- Optional: 1/2 c. chopped nuts, chocolate chips, mint/chocolate chips, peanut butter chips (your choice)
- Preheat oven to 350 degrees. Grease an 8×8 or 9×9 inch baking dish and set aside.
- In a large mixing bowl, beat the fat (shortening/butter) with an electric mixer until it’s fluffy, approximately 1-2 minutes.
- Add sugar and beat until combined.
- Add one egg at a time until combined well.
- Add remaining ingredients and mix until combined. Stir in any mix-ins (nuts or chips).
- Pour into the greased baking dish and bake 20-30 minutes. 20 for 8×8, 30 for 9×9.
- If you are Gluten Free, you can use 1 for 1 GF flour
- To make the dish dairy-free, use your favorite dairy-free milk.
- The reason that spread/margarine/oleo isn’t used is because of its high water content. It will give the brownies a watery/smooshy texture.