- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon salt
- 5 large eggs
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) semisweet chocolate chips
- In a large bowl, beat the first seven ingredients. Pour into a greased 13x9-in. baking pan. Sprinkle with chocolate chips.
- Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Yield: about 3 dozen.
Reviews for Speedy Brownies
"I have made these twice now, these are the best brownies and they are so moist stay that way for a days if they last that long. I added on my second batch 1 c chopped walnuts, just because we love walnuts and they were fabulous. This is my new brownie recipe, thank you for sharing this wonderful recipe!"
"These brownies where easy to make and like other reviewer said, the next day they where amazing!Also I can't help but laugh at one review :D I really hope she posted this as a joke! A cup HOLDS 8oz of WATER, chocolate chips have air pockets around them, so they will be lighter, and a cup of feathers will be even lighter :D"
"Very easy to make and everyone loves them!!"
"I made these on a whim after having a serious craving for brownies, and fresh out of the oven, I had an experience similar to some other reviewers here: the brownies were too dry for my taste, more cakey than gooey or fudgey... However, upon tasting them the next day, they are delicious. Gooey and chocolatey and your perfect brownie. The third day, even - just as delicious. Long story short, if you find your brownies a bit dry out of the oven, let them rest for a few hours and then dig in."
"I got this recipe originally from the Taste of Home magazine a few years ago. I love it and so does everyone that eats the ones I make. Of course, us cooks all have our own little 'touches' and 'substitutes' we use, as I do with this recipe. That's OK too.I highly recommend anyone to use this recipe.They are oh, so good."
"I was reluctant to try this recipe as it calls for canola oil instead of butter. I did make them, and they turned out to be very good. I took them to serve after a function, and they were all eaten. I did reduce the eggs to 4 instead of 5 as another reviewer suggested. A good brownie recipe ... and quick too."
"Easy to make, but not as fudgy as I expected."
"Just made these this evening. They are very good. They have a cake/fudgy consistency. I started checking them at 25 minutes for doneness. My oven took about 28 minutes - the toothpick still had some moist crumbs on it. The only change I made was I used 4 eggs, because that was all I had. They still turned out great. Would make them again. Nice simple recipe with great results. Just don't over bake them."
"The secret to baking any brownie recipe is to not bake too long! My recipe was perfect at 25 minutes, not 30. Always check your recipe at least 10 minutes before recipe is supposed to be done. I am an experienced baker of five decades and learned this trick at my Grandmother's knee. This same advice holds true for all baking but brownies, in particular, come out very dry if baked just five minutes more than needed."