Mason M’s The best brownies modified from food.com
Why I Love This Recipe
I chose this recipe because they are absolutely delicious. But not only are they delicious the recipe has become a family favorite. CHEMISTRY INFORMATION: In addition to all the information below, there are also several physical and chemical changes. One clue to a chemical change is how the color of the brownies through the middle to the bottom darkens. Another chemical change clue is how the brownies harden and go from a liquid to a solid. One physical change is when you put the ingredients in the bowl and mix them together, this is also a heterogeneous mixture because you can see all the different ingredients. Another physical change is when you heat up the oven it gets hot.
Submitted by: "Mason M"
Ingredients You'll Need
1⁄2cup vegetable oil (homogeneous mixture)
1 cup sugar (pure substance- C12H22O11)
1 teaspoon vanilla (homogenous mixture)
2large eggs (heterogeneous mixture)
1⁄4 teaspoon baking powder(homogenous mixture)
1⁄3 cup cocoa powder(homogenous mixture)
1⁄4 teaspoon salt(pure substance- NaCl)
1⁄2 cup flour (homogenous mixture)
Preheat oven to 350°.
Mix ingredients in a separate bowl.
Stir dry ingredients into the oil/sugar mixture.
Pour into greased 9 x9 square pan.
Bake for 20 minutes or until sides just start to pull away from the pan.
Cool completely before cutting. oil and sugar until well blended.
Add eggs and vanilla; stir just until blended.
Mix all dry ingredients
Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.