Does the title of this post make you want a brownie already? Good…because these are truly that delicious and deserve more than just one adjective.
This post was supposed to be about pumpkin pie fudge, which I attempted to make for a tailgate this week. However, like many first-time experiments, it was a big flop. I promise to try again soon (and succeed next time).
I have been making these brownies since I first found the recipe many, many years ago. I’ve had my fair share of brownies over the course of my lifetime and this particular recipe is the one that I continually go back to over and over again.
I believe in adding chocolate chips to everything, but in this case it is up to your personal preference. I added those as well as some bourbon-soaked pecans and the result was fantastic. I have always traditionally made these with regular flour, but I was delighted to find that they turned out just as good with gluten-free flour. So I can tell you first-hand that I’ve tried both and you can make them whichever way works for you.
- 1/2 cup vegetable oil
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour or GF flour blend
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2-1 cup chocolate chips (optional)
- 1/2 cup bourbon-soaked pecans or walnuts (optional)
- Preheat oven to 350 degrees. Spray a 9×9 inch baking pan with non-stick spray.
- Mix together the oil, sugar, and vanilla. Beat in eggs.
- Combine flour, cocoa, baking powder, and salt in a separate bowl; gradually stir into the egg mixture until well-blended.
- Stir in chocolate chips by hand, as well as the bourbon-soaked pecans or walnuts, if desired. I soaked my pecans overnight by spreading them out in a small, plastic, food container and pouring a thin layer of bourbon in the bottom.
- Spread the batter evenly into the prepared pan.
- Bake for 18-22 minutes until the edges look cooked and start to pull away from the pan.
- Let cool and then cut into squares (or if you’re impatient like me, go ahead and scoop some out into a bowl, smother with chocolate syrup and ice cream, and dig in while it’s warm).
Recipe adapted from Allrecipes.