Mom’s Brownies


As promised in my previous recipe post of Mom’s Peanut Butter Fudge (you can find it here: , I’m posting today with her brownie recipe.  These are so delicious and they’re pretty easy, too, even though she makes them from scratch.  As usual, Mom has a trick to getting them to come out great every time.  You ready?  Don’t use a mixer.  Just use a fork to mix everything.  Using a mixer when mixing the flour in can cause them to become too tough and cake-like.  (In fact, this is true anytime you’re baking.   Mixers are great, but if your baked goods come out tough, it may be because you’ve over-mixed. :))  I hope you enjoy these as much as I do!


  • 4 eggs
  • 2 cups of sugar
  • 1 cup of vegetable oil
  • 3/4 cup cocoa
  • 2 tsp vanilla
  • 1 1/2 cups self rising flour (or a little less)

1.  Preheat the oven to 350°.  Beat the eggs in a large bowl until they are light and a pale yellow in color.


2.  Next, add the sugar to the eggs and mix thoroughly.  Set aside this mixture.


3.  In another smaller bowl, mix together the oil, cocoa, and vanilla.  Stir with a fork until all of the lumps are out.


I do this in a glass measuring cup that I measure the oil into. Makes for one less dirty bowl!

4.  Add the cocoa mixture to the egg and sugar mixture and mix well.

IMG_18535. Next, add the flour and mix again.  Mom uses 1 1/2 cups of flour and her brownies always turn out perfectly.  Mine, however, seem to do better with a little less flour, somewhere between 1 1/4 and 1 1/2.  The trick at this point, is to stir as little as possible.  You want all of the flour to be completely mixed into the mixture, but as soon as you see no more white, stop stirring.  It’s finished.  🙂

IMG_1856IMG_18576.  Pour the batter into a 9 x 13 inch pan that has been sprayed with Pam.  Bake at 350° for approximately 30 minutes, a little less if you like your brownies gooey.  Allow to cool a bit before cutting them into squares  Enjoy!


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