These dark, moist, chewy brownies are a one-bowl wonder: No fussing with melting chocolate or beating eggs, simply mix all the ingredients in a bowl, pour into a pan, bake, and enjoy. Do you prefer thick brownies, or thin? Your choice; simply choose the pan to match your preference.

Prep

7 mins

Bake

28 - 32 mins

Total

40 mins

Yield

about 2 dozen 2" brownies

Ingredients

Brownies
• Gluten-Free Measure for Measure Flour | - | 1 cup (120g)
• Unsweetened Cocoa, Dutch-process or natural | - | 3/4 cup (64g)
• Granulated Sugar | - | 1 3/4 cups (347g)
• Table Salt | - | 1/2 teaspoon
• Baking Powder | - | 1/4 teaspoon
• Eggs | - | 3 large
• Unsalted Butter, melted | - | 8 tablespoons (113g)
• Vegetable Oil | - | 1/4 cup (50g)
• Pure Vanilla Extract | - | 2 teaspoons

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9" x 13" pan (for thin brownies); or an 8" square or 9" square pan (for thicker brownies).
2. Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture until it's smooth.
3. Spoon the batter into the prepared pan.
4. Bake the brownies for about 26 minutes (for the 9" x 13" pan); 28 minutes (for the 9" pan), or 32 minutes (for the 8" pan), or until they're just barely beginning to pull away from the sides of the pan. A toothpick inserted into the center will come out clean or with a few moist crumbs clinging to it; you shouldn't see any wet batter
5. Remove the brownies from the oven; let them cool completely before cutting. Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.