DessertSnack

Classic Fudgy Oil Brownies

Name: Classic Fudgy Oil Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 35 min
Yield: 12 servings
Cuisine: american
Ingredients: 200 g granulated sugar; 2 pcs large egg; 160 ml vegetable oil; 1 tsp vanilla extract; 120 g all-purpose flour; 30 g unsweetened cocoa powder; 0.5 tsp baking powder; 0.75 tsp salt; 110 g pecan chopped (optional)

A straightforward recipe for rich, fudgy brownies using oil instead of butter for an incredibly moist texture. These brownies are quick to mix together and feature a classic crackly top, making them a perfect and simple dessert.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 12
Difficulty: Easy
Per serving: 302 kcal

Vegetarian

Allergen information: may contain eggs, gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

200 ggranulated sugar
2 pcslarge egg
160 mlvegetable oil
1 tspvanilla extract
120 gall-purpose flour
30 gunsweetened cocoa powder
0.5 tspbaking powder
0.75 tspsalt
110 gpecan, chopped(optional)

Equipment

baking pan · spatula · wire rack · mixing bowl · parchment paper · oven · whisk

The method

Step by step

1
Preheat your oven to 175°C (350°F).
About 5 min
2
Grease an 8x8 inch (20x20 cm) baking pan and line it with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
About 2 min
Cook’s note: The parchment paper 'sling' is the key to removing the brownies cleanly from the pan.
3
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
About 1 min
Cook’s note: Whisking the dry ingredients ensures the leavening and salt are evenly distributed.
4
In a separate large bowl, beat the eggs with a whisk until they are pale and slightly frothy.
About 1 min
5
Add the granulated sugar to the eggs and whisk vigorously for about a minute until the mixture is thick and well combined.
About 1 min
Cook’s note: This step helps create the desirable shiny, crackly top on your brownies.
6
Whisk in the vegetable oil and vanilla extract until the batter is smooth and glossy.
About 1 min
7
Add the dry ingredient mixture to the wet ingredients and use a spatula to gently fold everything together until just combined.
About 1 min
Cook’s note: Be careful not to overmix, as this can make the brownies tough instead of fudgy.
8
If using, fold in the chopped pecans.
9
Pour the batter into the prepared pan and spread it into an even layer with the spatula.
About 1 min
10
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
About 25 min
Cook’s note: For a fudgier texture, it's better to slightly underbake than to overbake.
11
Place the pan on a wire rack and let the brownies cool completely before lifting them out and cutting into squares.
About 1 hr
Cook’s note: Patience is key! Cooling fully allows the brownies to set properly for clean cuts.

Per serving

Nutrition

39%Score

Calories: 301.8kcal
Protein: 3.4g
Carbs: 27.2g
Fat: 21.3g
Fibre: 2g
Sugar: 17.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature or in the refrigerator.

Reheating

Enjoy at room temperature or warm briefly in the microwave for 10-15 seconds.