This recipe is based on an old one called Jenny’s Brownies, however since posting I’ve changed it up quite a bit. This is the new and improved version of basic cocoa powder brownies. They have a fairly generous amount of cocoa powder, but they aren’t overly rich or sweet. They also have a fudge-y texture, but not overly so.
Not Jenny’s Brownies
- 1/2 cup unbleached all-purpose flour 65 grams, I used King Arthur
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar 225 grams
- 4 tablespoons unsalted butter melted and slightly cooled
- 6 tablespoons vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup bittersweet chocolate chips or chopped chocolate optional
- Preheat oven to 325 degrees F. Grease an 8 inch square metal pan or line with foil and grease bottom.
- Mix together flour, cocoa and salt; set aside.
- In a mixing bowl, whisk together sugar, melted butter and oil, then whisk in the eggs, one by one. Whisk in the vanilla.
- With a spoon or scraper, stir in the flour mixture and beat about 50 strokes.
- Stir in the chocolate chips
- Spread batter in pan and bake for 30 minutes at 325 degrees F.