Fudgy Foolproof Brownies

These brownies couldn’t be easier to make or more delicious to eat!!!


  • 1/2 cup oil (I usually use coconut oil, but you can use vegetable)
  • 1/3 cup unsweetened cocoa powder
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  •  1/2 cup chopped nuts (optional)


  1. Preheat oven to 350’F.  Butter a 8X8 baking pan.
  2. In a medium bowl, mix together oil, sugar and vanilla. Beat in eggs.
  3. Combine flour, cocoa, baking powder and salt. Gradually stir into egg mixture until well blended.
  4. Stir in nuts if desired.
  5. Pour batter evenly into baking pan. Bake for 20 -25 minutes. Let cool for 5 minutes before cutting into squares.


2 Comments Add yours

  1. Almost identical to my favourite brownie recipe – though we use butter. Next time I’ll give it a try with coconut oil – I wondered if it would work with it, but hadn’t experimented. Now I know!

    1. thinkeatlive says:

      We use coconut oil in recipes when it calls for oil or butter and it works well. It doesn’t add a coconut flavor. We leave our coconut oil out on the kitchen counter at room temperature, so it’s liquid. If it’s solid you can put it in the microwave for a few seconds to melt it. It’s just not a good idea to use coconut oil in any recipes that are cold or going to be refrigerated because it hardens. We made a bowl of pancake mix the night before with coconut oil and the next morning it was stiff. When we cooked the pancakes there were spots where the coconut oil clumped up so the taste was off some.

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