Easy Brownies

Brownies were my go-to treat throughout Baking in the Time of Coronavirus. Why? They’re incredibly easy to make, and this recipe is probably the easiest recipe I’ve ever found. I omitted the frosting from these treats, which I found at Tastes Better from Scratch, but I’ve frosted them with lots of different flavors over the years. Fudge frosting is my go-to for these, like from my retro fudge brownies.

The beauty of these brownies is that they are made in one bowl, with a spatula to mix everything together – no need to melt butter and chocolate or anything complicated. Simply stir up your ingredients and go – or add flavors like orange zest, almond extract, espresso powder, whatever you like. These keep well, for at least 3 days or so…if you can resist them that long.

Ingredients

• 1 cup vegetable oil
• 2 cups sugar
• 4 eggs
• 6 tablespoons cocoa powder
• 1 teaspoon salt
• 1 1/2 cups flour
• 1 tablespoon vanilla extract

Preparation

Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking tin; I always sprinkle the bottom of the tin with sugar when I’m baking brownies for a crunch bottom crust.

In a mixing bowl, stir together oil and sugar, then add eggs, one at a time, mixing well after each. Stir in cocoa powder, then salt, flour, and vanilla until the batter is smooth.

Pour into the baking tin and spread into an even layer. Bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. These brownies are fudgy, but shouldn’t be too gooey in the middle when they’re done; the center will look mostly set on top.

Remove from oven and allow to cool before cutting; store in an airtight container at room temperature. Makes 24.