Moist Cake Brownies Recipe
Moist Cake Brownies Recipe photo by Taste of Home

Moist Cake Brownies Recipe

Publisher Photo
These brownies have been in my recipe collection since I was 9 years old. I've added to and altered the recipe over the years, and now I think it has the perfect amount of everything, including semisweet and milk chocolate chips and pecans. They are my husband's and son's favorite. -Louise Stacey, Dane, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 24 servings

Ingredients

  • 2/3 cup butter, cubed
  • 3/4 cup baking cocoa
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1 cup coarsely chopped pecans
  • Confectioners' sugar
  • Pecan halves, toasted, optional

Nutritional Facts

1 serving (1 each) equals 253 calories, 15 g fat (5 g saturated fat), 50 mg cholesterol, 181 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blended. Transfer to a large bowl; stir in sugar. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. Combine flour, baking powder and salt; gradually add to cocoa mixture. Stir in chocolate chips and nuts.
  2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Garnish with pecan halves if desired. Yield: 2 dozen.
Originally published as Moist Cake Brownies in Taste of Home October/November 1998, p27

Nutritional Facts

1 serving (1 each) equals 253 calories, 15 g fat (5 g saturated fat), 50 mg cholesterol, 181 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Moist Cake Brownies

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 8, 2014

"I have to admit... I have made a lot of recipes online before that were fabulous that I never left a review for because I thought... well there are other good reviews, that's good enough. But in this case I had to make an exception... I created an account specifically so I could put a review about this recipe. These are by far the best scratch brownies I've ever had in my life. I did make a small change, but to the things I had in my cabinets... and because I made these for my son's cub scout pack (so no nuts!)... Instead of the semi-sweet & milk chocolate chips, I added 1/2 cup of dark chocolate chips & 2/3 c of heath chips. Now, I don't usually like heath, HOWEVER, there was something about the heath that just set off the rest of the taste. These are wicked good!"

MY REVIEW
Reviewed Sep. 30, 2013

"I loooooovvvvvvveeeeee this recipe, my family also loves this recipe I just made a few batches for my family visiting (whom requested them) and my co workers who also loved them. BEST BROWNIEEEEEEE RECIPEEEEEEEEE!!!!!!!!!!!!!!"

MY REVIEW
Reviewed Mar. 22, 2013

"I just realized I used salted butter. That's why it's too salty."

MY REVIEW
Reviewed Mar. 22, 2013

"It was all good until I added the salt and baking powder. It has too much of a salt taste, and takes away from some of the sweet. Since I used natural salt, maybe I should have used less. I also didn't put in the chocolate chips or nuts. So maybe without those, you have to adjust to using less salt."

MY REVIEW
Reviewed Jan. 29, 2012

"These brownies are terrific!"

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