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This brownie recipe with oil makes the best brownies in the world in my opinion. Try them, I think you’ll agree! You can use melted butter instead of vegetable oil if you prefer.
Ingredients
- 1 cup white sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped walnuts (Optional)
Directions
Step 1
Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
Step 2
Mix sugar, oil, and vanilla together in a medium bowl; beat in eggs until well combined.
Step 3
Mix flour, cocoa, baking powder, and salt together in a separate bowl; gradually stir into egg mixture until well blended. Stir in walnuts.
Step 4
Spread the batter evenly into the prepared pan.
Step 5
Bake in the preheated oven until the brownie begins to pull away from the edges of the pan, about 20 to 25 minutes.
Step 6
Let cool on a wire rack before cutting into 16 squares.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 161 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat2g | 8% |
| Cholesterol23mg | 8% |
| Sodium53mg | 2% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber1g | 3% |
| Total Sugars13g | |
| Protein2g | |
| Calcium14mg | 1% |
| Iron1mg | 4% |
| Potassium57mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Made the brownies the other night and they were delicious. Love trying new brownie recipes and everyone loved them. They went fast.
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This brownie recipe will go to the top of my “quick and delicious” list. All of the ingredients were already in my cupboard. I added about a tablespoon of instant espresso powder. Absolutely terrific!
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Quick. Easy. Very tasty!!!
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Very quick and easy! Very rich and moist made with butter.
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These were wicked good. I added chocolate bits, yummm!
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This is a Great Recipe! The use of only oil in the recipe makes it healthier than your average Buttery Brownies — but tastes just as Great! You don’t even miss it! I used butter to grease the pan, and Chocolate Cream Cheese Frosting. Yum Yum! Try this Super Easy & Quick recipe today — You won’t be dissapointed!! ***** This Recipe has a Five Star rating from MontanaRecipes *****
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Very good & very easy. Not cakey at all.
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These are fantastic! I have searched for YEARS to find the perfect simple fudgy brownie recipe….and at last….here it is! I couldn’t be more pleased. Thanks!
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You can’t get much easier than this recipe … UNLESS someone else does the work for you!!! I was searching for a great recipe for brownies, when I came across this one. Thumbs up to all involved! A FANTASTIC brownie with taste and texture!
Margie B -
Fantastic!!! My husband makes them disappear in one evening. Add chocolate chips and make it really sinfully rich!
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These were no more difficult to make than a boxed mix, and the results were so much better! They’re moist and chewy and VERY chocolatey–two thumbs up in my book!
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Mmmmm Mmmmm, it’s a keeper! Quick and wonderful recipe. My number 1 brownies.
Thank you :o) -
I made these with the oil, against my better judgement, because of all of the good reviews..nothing spectacular. Just not rich enough for me. I will try again with the melted butter, cause otherwise, it is an easy recipe.
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brownie came out moist and delicious, a perfect recipe if you like brownies that aren’t quite as sweet as most others, although icing would remedy that…
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These really were the best brownies I have ever tasted. I took them to work and everyone loved them! I made a double batch and my boyfriend ate what was left the next day. I will definitely make these again.
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This was the first time that I made brownies from scratch and they were gooood! Everyone else complimented me on them. I replaced the oil with melted butter and they turned out nice and rich.
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These brownies were pretty good. I doubled the recipe & because of all of the butter vs. oil comments, I decided to use half butter & half oil. These were a little too sweet & a little less fudgy than I like. Next time I will use less sugar & add some more cocoa powder. Would definitely make again though.
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Mmmmm…
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These were so rich and delicious! I used butter instead of oil and pecans instead of walnuts, and instead of using 1 cup of white sugar, I used 3/4 cup of white sugar and 1/4 cup of brown sugar, and threw in a few chocolate chips as well. They came out absolutely perfect– dense, sinfully rich and very chocolatey. Great recipe!
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these are the best brownies ever!
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This recipe rocks!!! I took them to an activity and they were gone in minutes. I will definitely make this recipe again. They are so good!!!! I put caramel sauce and toffee bits on top and they were heavenly! I definitely recommend this recipe to everyone who loves chocolate!
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Wow, this is sinfully goooood!! I doubled the recipe and put it in two 8-inch pie pans coz I don’t have square ones. Used butter instead of oil and added chocolate chips in addition to the walnuts. Also threw in some baking M&Ms on one of the pans. The brownies came out moist and the chocolate taste was rich and good. Definitely will make this again!
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EXCELLENT! I was out of butter and was craving brownies so I tried this recipe. A very rich, chewy brownie. I used chocolate chips instead of nuts. I’ve had to make 2 batches of these since yesterday, my family won’t leave them alone.
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these are great brownies. so easy to make and they always come out wonderful and moist. my whole family loves them, even my mother and she doesnt even like chocolate. they keep on asking me to make more for their friends. no more $3 mrs. field’s brownies for me!!!
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These brownies are excellent! They are moist and chewy. I don’t think I’ve had a brownie recipe turn out so good before.
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It’s the best brownie I’ve ever made. Thank you.
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These are NOT your typical “cocoa” dry brownie w/ no chocolate taste. These brownies and delicious and very chocolaty. DH and the kids had NO idea they were homemade. I substituted the oil for melted butter and I added about 2 Tablespoons of Hershey’s chocolate syrup and pecans. Perfectly moist, chewy and chocolaty!
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a pretty good cakey brownie recipe. I added choc chips to make it more chocolatey 🙂 I think I prefer the deep dish brownie recipe on this site more – this recipe is more cakey and light and less chocolatey 🙂
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Perfect. Flawless. Superb. The only change I made was to use 1/2 cup of melted butter instead of vegetable oil. This recipe is what I imagine when I think of brownies.
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These are very good….very chewy and moist. I made them for my daughter for her b-day treat at school. I used half butter and half oil. I also added chocolate chips then when it was done I put cut-up snickers, m&m’s and drizzled melted Dove promises ontop. yum yum!!!!
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These were sooooo yummy! I added some chocolate chips, used melted butter like another person suggested, and added about a teaspoon of cinnamon. They were amazing. I’m telling you, you’ve got to try them with the cinnamon. I’ve never had success making brownies from scratch – I’ve always thought the ones from mixes taste better. But these were very chocolatey, not at all pasty or grainy, and I loved them. So did everyone at work!
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These made really good brownies. I used butter (versus the oil) for the recipe and added white chocolate and semi sweet chocolate chips to the batter. These were a hit with the guys although I personally thought they tasted better the next day.
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My husband is diabetic and I used 1cup splenda instead of sugar and he loved these, even the kids that can have regular sugar loved them.
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These were good, had all ingredients on hand and made them on the spur of the moment late at night. A little doughy/soft in the center, but had good flavor and smelled wonderful while baking. Going to try a few others, searching for one similar to the families favorite boxed.
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These brownies are so delicious. This past weekend I decided to bake brownies using three different recipes, including Dump Bars from this website and another recipe from a different website. I did a taste test with four of my friends and this recipe unanimously won.
I also tried them in an 8 by 8 pan and found that it works best with the 9 by 9 called for in the recipe. If you follow the directions and don’t use a mixer, they turn out wonderfully and even has the appearance of those boxed brownies. One thing though, I took the advice from some of the other reviews and added two tablespoons of chocolate syrup and 1/2 cup milk chocolate chips.
I had to give this one a five!!!!!!!
Thanks Sarah.
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I’ve made these brownies several times now, and everyone, friends and family, love them – rich chocolate flavour and great moist texture. Some additional chocolate chips go reat, but I think the walnuts are a must too – add greatly to the texture and flavour, not to mention the nutrition. Very easy and reliable recipe.
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These were perfect, crusty on the outside, fudgy on the inside. I added chocolate chips, pecans and caramel sauce to mine. yummy!
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Although I made these once and they DIDN’T turn out they were awesome! I made them in an 8×8 which made them not turn out – didn’t cook in the middle. However, you should have seen me, my husband and 3 year old sitting on the couch with the pan eating the sides! They really are delicious! Will make again using, of course, a 9×9.
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This the best brownie I have ever made! And it’s easy and hassle-free, good for a quick snack. I used 100g of butter which I melted. I made them into cupcakes. The batter is sticky and delicious.
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Everyone in my family loved these. I used the melted butter as suggested. The brownies were nice and fudgey and had a shiney crackled top.
They stayed moist for three days. Will make these again for sure. Can’t wait to try different add ins. Thanx for the recipe. -
Just made these for a dessert on a whim…they are so yummy! I used the butter instead of oil, and the smallest pan I had was an 11 x 7, but they still came out great. This is my new brownie recipe…thank you!
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These brownies were absolutley fantastic!! I only have an 8×8 in. pan so I worried the middle may be too gooey, but they turned out yummy. I used the melted butter. I had used a tablespoon of butter for something else so I actually only used 7 tbls. instead of 8. Only baked for 20 minutes and they set up nicely.
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Cinch to make!! I used 1/2 c. melted butter instead of the oil. I also added Ghiradelli double chocolate chips (bout 1/2 c.) to the mix….and used an 11X7 glass pan….turned out perfect. Very Yummy!
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Loved this recipe…did add 3/4 cup semi-sweet chocolate chips to the batter. I thought they came out very fudgey and moist. Will definitely make this brownie recipe any time I crave a chocolate fix….thanks Sarah….
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Followed the recipe using the melted butter version. Moist, fudgy but sweet brownie. Will make again but cut back on the sugar! Thank you for sharing the recipe.
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Great brownies, I iced with a chocolate buttercream frosting.
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All I have to say is Mmm-Mmm! These are definitely the BEST brownies that I’ve made. I did add milk chocolate chips, a request from my chocolate loving family and used butter instead of oil. They are so moist & soft, the only thing is that they didn’t cut very well, they were a bit crumbly. I recommend these to anyone looking for a wonderful brownie recipe! Thanks Sarah.
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After reading alot of the reviews…I thought these would be great but I was really dissapointed. I added about 1/4 cup of mini chocolate chips to the batter and after they were cooked…even a little longer than suggested….they tasted almost as if they were never cooked at all. Therefore…I am still in search of the ultimate brownie recipe.
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This is a very good brownie recipe! This is great for anyone who prefers a fudgy brownie, which I and my family do 🙂 I didn’t have any nuts, but mixed in mm’s semisweet baking bits I had in my pantry. They are good, however next time I would really like to try adding some regular milk chocolate chips. I think mix-ins add a lot! I read that one of the reviewers used a pie plate, so since I didn’t have a square 9 inch dish (only an 8 inch) I used my 9 inch pie plate. I had to add 10 minutes to the cooking time, but the brownies still turned out wonderfully!
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These were great! Not too sweet, but these packed enough chocolate flavour to make me and my chocoholic roommates very happy!
My only criticism is with the thickness of the brownies — I just like them to be higher. I think next time I’ll use an 8×8″ pan and fiddle with the time/temperature until I get it right.
Thanks, Sarah! -
Mmm-mmm is right! My husband and I were having a chocolate craving this afternoon – these did the trick! I added 1/4 c water to the mix because I like mine a tad bit “cakey”. They are moist and delicious, super-chocolatey, and easy to whip up. I sprinkled mine with some chocolate chips before baking to give it an extra chocolate punch. Will definitely make these again.
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YUMMY! This is by far my new favorite brownie recipe! I followed the butter suggestion, and also added 1/4 cup of miniature chocolate chip morsels that I had on hand. At one point during the picnic we had to hide them to ensure we’d have some left for AFTER lunch!
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All I have to say is WOW! These are the best brownies ever! I made them mostly for myself, because my brother nor my fiance like chocolate very much. I think I only got one, the rest were gone when I woke up in the morning. I added both milk chocolate and simi-sweet chocolate chips. YUMMY!
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This recipe just didn’t turn out good for me. I tried it twice thinking that I might have screwed up on something the first time, but I’m sure it’s not me! The brownies has a texture like it just doesn’t seem cooked as long as I bake it for. It’s not just moist, it’s kind of also gooey. Maybe I am doing something wrong and someone can help me out. I must say the brownies were sweet, but there just wasn’t enough chocolate taste that I wanted to taste. A pan of brownies usually goes out in a day in my family, but no one wanted to touch these at all!
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Ok I’m not sure if it’s just me but iv’e had better brownies in a Box. I made these on my birthday and I wasn’t impressed. The brownie to me wasn’t very sweet, and I was expecting more from the recipe. Sorry they were just ok for me.
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These brownies were awesome, and so easy to make! They had a great chocolate flavor and moist fudgy texture. I added a chocolate glaze made of bittersweet chocolate, milk, corn syrup, butter & vanilla. I will make these again!
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I read a review where someone used Splenda instead of sugar. So I tried it. This is not because we are diabetic, but because I wanted to cut back on sugar. They turned out like eating sponges. I didn’t rate this because in the future I will try this recipe again with sugar. I even added chocolate and peanut butter chips to offset the use of Splenda. Not even the chips helped. I would just like to say that if anyone wants to make these, use real sugar. When I try this recipe again, I will rate it and write another review.
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Excellent!!! Per the suggestions of other reviewers, I double all the amounts, used melted butter instead of oil, added half a cup semi-choclate chips, and baked in a 9*13 pan for 35 minutes. Great texture and taste! Enjoyed it every bit!
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I didn’t want to give this recipe a low rating, but I just couldn’t give it 5 stars. It came out cakey with hardly chocolate flavor. I’m going to try the deep-dish brownies now to see what I come up with.
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These are super good and really easy! I had all the ingredients on hand- so it was berry convenient. They are very moist and buttery if you use…. butter…:)
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I didn’t care for the texture of these brownies much. They also didn’t have enough of a chocolate taste. I think next time I would use melted butter instead and add chocolate chips, and maybe some melted chocolate to the batter.
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These were wonderful! Very very close to being as good as one of the better boxed mixes! I used an 8×8 pan, added 2 tbls of chocolate syrup and a handful of chocolate chips, used melted butter instead of the oil as some of the other reviewers had done. I ended up baking for almost 30 minutes. Do NOT over bake! Be sure to remove these when a toothpick inserted in the center comes out with moist crumbs clinging to it, and NOT getting to the point where the toothpick would come out completely clean. You will have a super fudgy, moist brownie. I wish it was a tad bit more chewy, but wouldn’t mess with the recipe because it really is SO good and SUPER easy. It is nice and chocolatey so I don’t think I really needed to add the chocolate chips. Thanks for the recipe! YUM!
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My favorite brownie recipe so far. Still doesn’t beat a mix, but I HATE buying mixes! I added some chocolate syrup and 1/2 c chocolate chips. Baked in our convection oven for about 25 minutes.
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So yummy and easy – what else can you ask for?
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My, oh my…. these are the best brownies. I made this recipe this evening as a surprise for my husband. They were a great combination of everything wonderful about brownies. Rich chocolate flavor and chewy fudginess! I did use a combination of melted butter and oil because I didn’t have enough of either to double the recipe. So, 2/3 butter 1/3 of oil and they were DELICIOUS! Thanks so much…..
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mmm….mmmm….mmmm…these are soooo good! They don’t need any icing. I used melted butter instead of oil, and added 1 cup of semi-sweet chocolate chips. Don’t overstir and they won’t be too cakey. Definately satisfied my need for chocolate!
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Wonderful. I added even more walnuts and the kids loved them.
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Pretty good!! I ommitted the baking powder for fear they would end up cakey with it. I might double the recipe to make one batch next time, though.
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i doubled the recipe and baked for 35 minutes. the brownies were not fudgy and chewy. i will not make this recipe again. though i did think they were chocolatey enough.
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The BEST brownies ever!! I used 1/2 c. melted marg. in place of the oil and it gave a nice buttery flavor. I omitted the nuts as my kids don’t like them. I topped these brownies with 3 sq. semi sweet choc. and 1/3 c. sour milk melted together then add 1 tbsp. sugar and 1 tsp. vanilla. Put in fridge to cool and thicken sauce and you have the most to die for brownies you ever tasted, I guarantee it!!!! Word of caution — DO NOT OVERBAKE
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I’ve tried this recipe twice now and it just didn’t turn out for me BOTH times. My family is big on brownies and they just weren’t into these. It was really convenient with the vegetable oil, but the brownie taste just wasn’t there. It tasted too sweet…like plain sugar and no chocolate taste. They also turned hard after it cooled. Maybe I’ll try it one more time with butter and add some chocolate morsels for taste.
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YUMMMY, I made this when my family cisited and it didn’t last an hour. It’s a magnet to your taste buds.
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These came out really cake like and not much chocolate flavor. Maybe I messed up, but I’m almost certain I did everything right.
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wow, these brownies are truly decadent!! i used melted butter instead if oil & added a handful of semi-sweet chocolate chips along with the nuts. you may want to gently blot the excess butter from the top of the brownies after they’re baked.
thank you sarah! -
The taste of these brownies is wonderful! I cooked them for 25 minutes but they were gooey in the middle so you will want to cook them a little longer. The middle drooped quite a bit and they never seemed to puff up very well. I covered them a lot of powdered sugar…and they were still delicious!
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I just pulled a batch of the brownies out of the oven a little less than an hour ago. They smelled amazing. Although I did alter the recipe a bit. I didn’t add any Baking Powder or Salt or Walnuts. I used the 1/3c cocoa plus instead of the full 1.5 cup flour I only addded 1.4c and the oher 1.4 c was cocoa of cup of butter and then mixed it with the cocoa powder before adding it to the eggs, vanilla, and sugar.
I am a Certified Chef with a specialty in Pastry that has gone through many years of training and I was most impressed with this recipe. Don’t overbake them what so ever. I used a black cocoa powder from Switzerland and the product was exquisite. Also I glazed them with chocolate ganche. The overall product was splended and I will find this a keeper. Thank you to the person that came up with this. -
I have been making this recipe for at least one and a half years now and I think its great!! They are more cake like, unless you double the recipe and only use 3 eggs– then very fudgy!! My boyfriend loves them. Will keep on making these forever!
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Excellent! I followed the recipe exact using just a little less baking powder. After batter was in the pan, I topped with chocolate chips. Also topped only half with chopped walnuts (for the hubby). I think next time I will double the recipe, use only 3 eggs (for the more fudgey brownie) and bake in a 9×11 baking dish (the more the merrier!). These are cake-like but still soooo yummy!
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My 6 year old daughter wanted to make some brownies so we tried this one. Not the best that I have made or eaten. It rose wonderfully but fell after taking it out. Taste was ok but won’t make it again.
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I was able to make it compact and fudgy the way I like it by following some of the suggestions in the other reviews: cutting down slightly on the flour, baking powder, and eggs. I also used melted butter like the description suggests. But the taste was funky. Not chocolatey, and slightly off. I’m not sure what exactly caused it. Maybe I should have used more cocoa powder, and I bet some chocolate chips like another reviewer suggested would have been good.
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the oil makes the brownies taste weird. I think these brownies would be really good if you used the butter instead.
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Cake-like. Not chocolately enough. Lacking in flavor and aroma. Definitely doesn’t compete with boxed mixes
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These were pretty good brownies, but not my favorites since they were not as fudgey as I would like (try Deep Dish Brownies if you like fudgey – they are by far my favorite so far.) Nice flavor, however. I sprinkled dark chocolate chunks on top, which really added to them.
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i LOVE these brownies…make them all the time. i add chocolate/butterscotch/peanut buttter/white chocolate chips sometimes, or sometimes nuts, and sometimes just plain. the perfect balance between fudgy and cakey — awesome!
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these were fine i guess. not bad, but nothing spectacular. note that it calls for a 9×9 pan, not 9×13.
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I dont know…..Maybe I’m just so used to boxed brownies…(Betty Crocker in the red box is the best by far)……I’ve been trying to find a good “homemade” brownie recipe. In this one, I used the butter option and I didnt put the baking powder in. They came out about a millimeter thin…and fudgy….but theres something I’ve found in making brownies from scratch….they taste like either the flour or the cocoa powder is stale or something. Maybe thats just the taste of not enough of the chocolate taste I crave. Sorry folks, but I think I’ll just stick to the box version.
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These are pretty good brownies. They were a little too greasy, but I think if I knock down some of the veggie oil next time that’ll fix it. I only used one egg, hoping to make a fudgy brownie, not cake-like, and it worked! I will be making these again.
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We loved these! Not too sweet, but packed with chocolate flavour.
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Definitely the best batch of brownies I have ever made from sratch. Thanks for sharing this recipe!
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They are moistest and tastest I have every had. I will never use a box again.
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i have tried alot of brownie recipes, this is the best one so far. i didnt change anything, but i ommited the walnuts. great recipe
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PERFECT! Just what I was looking for! Using all ingredients I always have on hand!
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Not that good, will stick with a mix
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tastes just like mum’s brownies and so easy to make! Thank you!!
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Really yummy!! I used butter and put chocolate chips on top. I served these hot with vanilla ice cream. Yum Yum!
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These were excellent brownies! I will never use a box mix again. Delish and so easy! Even my in-laws raved about these (and that is saying something). I used Hershey’s Special Dark Cocoa because I LOVE dark chocolate. FABULOUS!
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Oh my! I can’t believe these came out as fudgey as they did! I read the reviews and was a bit leary for fear I would have another cakey brownie on my hands. I didn’t change a thing and they came out so incredibly fudgey. The only time I can get a brownie to be this fudgey moist is if I use 1 cup of butter…so this is much more economical to make without compromising flavor. Great, Great recipe!!! thanks so much. If one likes an incredibly fudgey moist brownie, this is a great one. I used a 9×6 ? pan. I don’t see why an 8×8 couldn’t be used. May just have to bake a few more minutes.
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I always use the butter in these — and people are always asking for the recipe. Good texture, not overly sweet.
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I followed this recipe to the T and I can say that this is a keeper. I didnt really like it on the first day but wait till u try it the next day and it gets even better. My husband ate it on the 2nd day and he really liked it, my colleagues too. I used olive oil and 1 teaspn baking powder. I posted photo for this recipe. 😉
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YUM. these are soooo easy to throw together and turn out great every time. I make them with canola oil. I tried a version w/ splenda and applesauce to replace half the sugar and half the oil. YUCK. this recipe is a keeper just for the sheer simplicity, but the taste is wonderful, too. They turned out nice and fudgy, but held their shape, at 22 minutes in the oven.
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