Thick and fudgy homemade brownies with a crinkly top—better than boxed mix and easy to make from scratch!
Brownies are a little bit of a contention point in our house. My husband is absolutely positive that the best brownies in the entire world are the kind you make from a pouch. I tell him that the very best brownies in the entire world are the kind you eat. With your mouth. Because brownies are never wrong. Unless they are Brussels sprouts masquerading as brownies. And if that's the case, we have bigger problems in this world than I thought.
These brownies are just like the kind you make from the pouch you get at the grocery store. Except better. They are every bit as chocolatey and fudgy, but they are also a little thicker so you get a good solid mouthful every time you bite into it. And... they can actually be picked up without your hands taking a brownie bath. (Not that there is anything wrong with a brownie bath.)
Yield: 20
Decadent Fudgy Brownies
Everything you love about the classic pouch mix, but better! They’re just as chocolatey and fudgy, with a slightly thicker texture for the perfect mouthful in every bite.
Prep time: 5 MinCook time: 16 MinTotal time: 21 Min
Ingredients
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs
- 2/3 cup oil
- 2 tablespoons vanilla extract
- 2 tablespoons water
Instructions
- Preheat oven to 350° F.
- Add powdered sugar, cocoa powder, flour, salt, and baking powder ito a medium mixing bowl. Whisk briefly to combine.
- Add eggs, oil, extract, and water.
- Stir just until combined.
- Line a 9x13 pan with parchment or spray with pan spray.
- Pour brownie batter into pan.
- Bake for 14-16 minutes, or until set.
And there you have it—brownies so good they might just ruin the pouch kind for you forever. Don’t say I didn’t warn you! Also, the recipe doubles really well so you can eat them straight from the pan and still have some to "share."
