Fudgy Brownies I

Fudgy Brownies I

260 Reviews 20 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    55 m
Recipe by  Trish

“A chewy, fudgy, brownie that is easy to make. This is great because it uses things that you may already have on hand.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

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Reviews (260)

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These brownies turned out PERFECT! Instead of baking them in a 9x13 pan, I made them in an 8x11 so that they were just a little thicker and I followed someone else's suggestion for adding the second 1/3 cup of oil BEFORE the eggs and sugar. I also added about half a bag of semi-sweet chocolate chips (I never make brownies without them!) and Oh My Goodness! These were the best home made brownies I've ever made! I've already put the recipe in my card box. :o)



This recipe is excellent and, if I could give more than five stars, I certainly would!!! First of all, because these brownies are non-dairy, my grandson can enjoy them along with the rest of the family. This recipe bakes up into moist and flavorful dark fudge brownies. I made two pans, one for work and one for my granddaughter's birthday party, and these were enjoyed by all. At the party, I literally had people wrapping them up to take home before they were all gone from the pan. My son-in-law raved about these the next day and said that they have a great "edginess" to them. I think they have a very "sophisticated" chocolate flavor to them. The only change I made was to add one cup of frozen Ghiradelli Bittersweet Chips to the batter just before baking. I do agree with some other reviewers, the bake time should be lessened because even with the addition of the bittersweet chips and the use of two jumbo eggs, I only needed to bake these for 30 minutes. (As a general rule, brownies should only be baked until they just begin to pull away from the sides of the pan. I rely on this more than stated baking times as a way to avoid over-dry brownies.) Trish, thank you for a truly wonderful recipe that will now be my standard go-to for brownies!! Excellent recipe!!



These are really good---they aren't cakey and they aren't as fudgy as some other brownies I have made. I would say they are a good in between brownie--about an inch thick in a 9x13 pan. They are so easy to make. I added an extra 1/4 cup of cocoa (I used a blend of natural and dutch-processed cocoa); I also added a cup of semi-sweet chocolate chips and two teaspoons of espresso powder. My husband isn't big on chocolate or sweets, but he really likes these because they aren't too sweet. thanks for the easy and very tasty recipe!

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Amount Per Serving (24 total)

  • Calories
  • 156 cal
  • 8%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 23.5 g
  • 8%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 57 mg
  • 2%

Based on a 2,000 calorie diet



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Scrumptious Frosted Fudgy Brownies


next recipe:

Wicked Brownies