More Great Recipes: Brownie | Dessert

Rose K’s Brownies, modified from the back of a King Arthur Flour bag.

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Member since 2012

Serves 16 | Prep Time 30 | Cook Time 30-45


(225 mL) 1 cup flour
(450 mL) 2 cups sugar
(177 mL) ¾ cups cocoa powder
(1 mL) ¼ teaspoon salt optional
(225 g) 1 stick butter, melted
(59 mL) ¼ cup vegetable oil
(3) 3 large eggs
(5 mL) 1 teaspoon vanilla extract

In a large bowl mix together the flour salt sugar. And optional salt. Stir in the butter and oil, then beat in the eggs and extract. Spoon mixture onto a lightly greased 9 inch square pan. Bake brownies in a preheated 350° F (180° C) oven for 30 minutes until they appear just about done; they may pull away from the pan slightly. You'll need to adapt the length of baking time to your own oven preferences; start with 350° F (180° C) for half an hour, and see if brownies are too fudgy, or too dry, then work from there. Makes approx. 16 brownies.

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My family has had this recipe for around ten years, and we always use it when we make brownies. They are very rich moist brownies that are really chocolaty and delicious.CHEMISTRY INFORMATION: Salt (NaCl), and sugar (C12H22O11) these are compounds because the atoms in each are different. The homogeneous mixtures are flour, unsweetened cocoa powder, vanilla extract, vegetable oil, and butter. The heterogeneous mixture is the eggs. Once the batter is completely mixed together it is a homogeneous mixture, but before it is fully mixed it is a heterogeneous mixture. Once the brownies are done baking they are a homogeneous mixture.Some physical changes are the butter when it is being melted and the batter when it is poured into the pan. The darkening of the brownies and the bubbles that are produced are signs of the chemical change.

Submitted by: "Rose K’s"

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