Fudgy Brownies

We have been hunting for the perfect brownie, and this was one of our favorites! We’ve adapted it from the Ultimate Chocolate Brownies on the Hershey’s website. Enjoy!



Oven Temperature: 350˚F

Baking Time: 10-20 minutes

Makes: 28 brownies (4×7)



3/4 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/3 cup vegetable oil

1/2 cup boiling water

2 cups granulated sugar

2 eggs

2 egg yolks

1/3 cup vegetable oil

a little more than 1 cup all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup semi-sweet chocolate chips



Preheat your oven to 350˚F. Line a 9×13 inch baking pan with aluminum foil and spray with cooking spray (we use the kind with flour in it; if you don’t use that kind, just shake some flour or cocoa powder into the pan.)

In a large bowl, combine the cocoa powder and the baking soda (I use a whisk for these steps.) Then, stir in the 1/3 cup of oil until the mixture is smooth. Add in the boiling water. Whisk until the mixture thickens and becomes lighter in color. Stir in the remaining 1/3 cup of oil. It doesn’t need to be fully incorporated at this point. Pour in the sugar, eggs, and egg yolks. Mix thouroughly (until there are no lumps in the batter.) Add the vanilla and salt and mix well. Now, take the flour and add it to the bowl. I switch from the whisk to a spatula and just gently mix in the flour. It is okay if there are still pockets of flour. Now, stir in the chocolate chips.

Pour the brownie batter into your baking pan and bake for 10-20 minutes. The brownies will be done baking when a toothpick inserted in the center has no wet batter, but still has a few crumbs. About 5 minutes into baking, I take the pan out and tap it on the table to get rid of the air bubbles. After baking, put the pan in the freezer immediately so the brownies don’t keep on cooking. When the brownies have cooled, slice them up and enjoy!



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