The last brownie in the glass baking pan with crumbs

Thank you to King Arthur Flour for this recipe for brownies. I love it because I always have the ingredients on hand, so it makes a good go-to if I need to make some in a hurry. These fall more into the cake-like brownie category rather than the fudge-like brownies. But if you find yourself out of baking chocolate and it’s time to bake some brownies, this recipe won’t disappoint you.

From the King Arthur Flour 10-lbs. bag of all-purpose flour.

Quick & Easy Fudge Brownies


1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 3/4 cups sugar
1/4 tsp. salt*
1/4 tsp. baking powder
1 tsp. espresso powder, optional
3 large eggs
1/2 cup (8 TB) butter, melted
1/4 cup vegetable oil
2 tsp. vanilla extract
*increase the salt to 1/2 tsp. if you use unsalted butter


  1. Preheat the oven to 375°F
  2. Lightly grease a 9″x13″ pan
  3. Put all of the ingredients into a large bowl in the order in which they’re written.
  4. Stir, then beat the mixture until smooth
  5. Spoon the batter into the prepared pan
  6. Bake the brownies for 25 to 30 minutes, or until they’re just barely beginning to pull away from the sides of the pan.
  7. Remove the brownies from the oven; let them cool completely before cutting.
  8. Store any leftovers, well wrapped, at room temperature for 5 to 6 days.
  9. Freeze for longer storage.

Yield: about 2 dozen 2″ brownies