When I was pregnant with The Goose, my husband and I loved Tuesday nights. Because every Tuesday, we’d make a big batch of brownies and sit down to watch The Biggest Loser. Disgusting. I know. But it was our new tradition.
During those nine months, we tried nearly every kind of boxed brownie mix on the market. We tried traditional brownies, extra thick brownies, cheesecake brownies, peanut butter swirl brownies. We even tried a brownie/chocolate chip cook fusion. They were all good. But they didn’t compare one bit to my homemade brownie recipe.
This homemade brownie recipe is amazing.
Best of all – these brownies are easy to make. So easy, in fact, that I package the mix in mason jars, attach a pretty bow and the baking directions and give it away as gifts.
- 1.5 cups granulated sugar
- 2/3 cup cocoa
- 3/4 cup all-purpose flour*
- 1/2 teaspoon salt
- 1 1/2 sticks butter (melted and cooled) or 3/4 cup canola oil
- 3 eggs
- 2 tablespoons water
- 2 teaspoons vanilla extract
Begin by preheating the oven to 350°F.
Combine the dry ingredients in a large mixing bowl. Add in the wet ingredients and stir until fully incorporated.
Spread the mixture into a glass 9×13 baking dish that has been lightly coated with cooking spray.
Bake for 22-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool before 10 minutes before slicing. (This is always laughable at our house).
(If you’re gluten free – you can use gluten free flour in place of the regular flour. The recipe still turns out great.)
If you’re looking for a fun variation, try adding chocolate chips, walnuts, or replacing the water in the recipe with coffee.