Today’s cookies brownies made with oil instead of butter, and the recipe comes from Erika’s Mom’s. I was really curious to see how oil-only cocoa powder brownies would taste. Turns out they are very good!
I followed Erika’s mom’s recipe as directed, but added a pinch of salt. I also took the brownies out after about 23 minutes and plunged the hot pan in a larger roasting pan filled with cold water. When the pan cooled down, I put it in the refrigerator for a few hours. Here’s what the brownies looked like when it was time to cut them.
I used natural cocoa powder, but I think Dutch process would taste even richer and better. Since this recipe uses baking powder, it would be okay. Since it’s Friday, I thought I’d also post a picture of my freakishly large cat.
Erica's Mom's Brownies
- 1/2 cup canola oil or vegetable oil
- 2 cups sugar 400 grams
- 4 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 1/4 cups flour
- 3/4 cup cocoa
- 1 cup nuts
- 1 cup chocolate chips
- Preheat oven to 350º
- Combine oil, sugar, eggs, and vanilla. To this, add the flour, baking powder, and cocoa- mix well. Stir in chocolate chips and nuts as desired. Pour in a greased 9x13 pan. Bake for 30 minutes- or until a toothpick comes out clean.
- For more fudgy brownies, take the brownies out of the oven about 5 minutes early. Chill completely before cutting.