Classic Fudgy Oil Brownies
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
Allergen information: may contain eggs, gluten, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store in an airtight container at room temperature or in the refrigerator.
Enjoy at room temperature or warm briefly in the microwave for 10-15 seconds.
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