Brownies from Scratch ~

Mmmmm, mmmmm! Homemade brownies . . . from scratch, not a box.

This has been my go-to brownie recipe for years and years! I tend to under bake them a bit so that they are fudgey, not cakey.

First combine the cocoa, baking soda, and 1/3 cup of oil. This is how it looks now.

Making Brownies step 1 ~

This next step always amazes me. Add 1/2 cup of boiling water.

Brownies step 2 ~
Wait for it . . .

Keep stirring . . .

Thickened Batter ~
Wha la!

Now it is thickened, like magic!

At this point you add in the other 1/3 cup of oil, sugar, and eggs and stir. Then add the flour, vanilla, and salt. Then pour into greased pan.

I used to make this in a 13×9 pan but that makes the brownies a bit thinner and we’d each eat two anyway. So now I make it in a 9×9 pan and they turn out thicker, like this.

Single Brownie ~



  • 3/4 cup Hershey Cocoa (I don't care for these made with any other)
  • 1/2 teaspoon baking soda
  • 2/3 cup oil (divided)
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1 1/3 cups flour
  • 1 teaspoon real vanilla extract
  • 1/4 teaspoon salt


  1. Combine cocoa, baking soda, and 1/3 cup oil.
  2. Add 1/2 cup boiling water and stir until it thickens.
  3. Add sugar, eggs, and remaining 1/3 cup oil and stir.
  4. Add in the flour, salt, and vanilla and combine.
  5. Pour into lightly greased pan.
  6. Bake at 350º for 35-40 minutes if in a 9x9 pan or 25-35 minutes if in 13x9 pan.
  7. If you wait to remove it from the oven when there is no batter left on the toothpick when checking it, you will have cakey brownies instead of fudgey brownies. Check 5 minutes early and keep checking until desired doneness.

I hope you enjoy these as much as we do.

Until next time, God bless,

Michele ºÜº

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