Chocolate Brownies

Chocolate Brownies

46 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
TERESA VANNATTA
Recipe by  TERESA VANNATTA

“This recipe is great! You can double it to make more, using a bigger pan. My family just loves them. It is a regular dessert is our home! The brownies just melt in your mouth! Adding peanut butter to the batter really brings out the fudge taste!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 11x7 inch baking pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
  2. In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.

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Reviews (46)

Rate This Recipe
MUFFIN GIRLS
41

MUFFIN GIRLS

We are a group of grade 10 students in a foods class, from Sault Ste. Marie, Ont, Canada. Our class tried out many different brownie recipes and our group was assigned this one. They tasted really good and didn't take long to make. Instead of baking a double batch, we just baked a single batch. We agree that it should be two batches because it's really small. Chocolate chips would be a good additional ingredient just to sweeten the brownies a little more. We chose not to add peanut butter to the recipe because we thought it would ruin the taste. The recipe was very delicious but we have made a few minor suggestions for next time. Thanks! From, the Muffin Girls -Sault Ste. Marie, Ont.

jenjendiva
28

jenjendiva

These were the best brownies I have ever made. I gave them four stars due to some changes.... 1 cup sugar because some said they needed to be sweeter. 1 egg rather than 2 because that made them fudgier, and 1/4 cup p-butter to compensate for the lack of one of the eggs. Also, I used dark choc cocoa because that is what I had. They turned out very fudgy and dark and tasty. By the way, the batter was very thick like cookie dough.

CHLOEISHERE
20

CHLOEISHERE

A okay recipe, but not nearly as good as other brownies. Too bland, and there was not enough chocolate. I think that adding a cup of chocolate chips and doubling or tripling the peanut butter would help make this recipe shine.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 95 cal
  • 5%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 12.3 g
  • 4%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Double Chocolate Brownies from Egg Farmers of Ontario

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Quick Chocolate Peanut Butter Brownies