Easy Homemade Brownies

Homemade brownies on a wooden cutting board

5 from 3 votes

With only five minutes hands on time and staple ingredients, these brownies are easy for those last minute indulgences! Rich and fudgy in the middle with a little crunch on top, they are delicious with a little whipped cream or ice cream on top!

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Servings:

Author: Julie Blanner

Ingredients

1 cup vegetable oil
2 cups white granulated sugar
2 teaspoon vanilla extract
4 large eggs (size large)
1 cup all-purpose flour
⅔ cup unsweetened cocoa
½ teaspoon baking powder
½ teaspoon salt

Instructions

Preheat oven to 350°F. Grease 8x8 pan.
In a medium mixing bowl or the fitted bowl of your stand mixer, add oil, sugar and vanilla, mixing until combined. Add eggs, one at a time, until fully combined.
1 cup vegetable oil, 2 cups white granulated sugar, 2 teaspoon vanilla extract, 4 large eggs
In a separate small bowl, combine flour, cocoa, baking powder and salt.
1 cup all-purpose flour, ⅔ cup unsweetened cocoa, ½ teaspoon baking powder, ½ teaspoon salt
Gradually add the dry mixture into your wet mixture until completely combined.
Bake 40 minutes.

Video

Notes

Did you know? Slicing your brownies with a plastic knife is the ultimate trick. I don’t know why it works, but it does!
You can use a smaller pan, but your baking time will be a little higher.

Storage Tips

Layer your brownies with parchment paper (to prevent sticking) in an airtight container. They will keep for 3-4 days when stored at room temperature.

Brownies also store well in the refrigerator. You can store these homemade brownies in the fridge for up to a week in an airtight container. To freeze, wrap tightly in plastic wrap (as a full block or individually) to store for 4-6 months.

Nutrition