Pantry Staple Brownies
Soft, chewy, rich and chocolatey. These brownies are made from pantry staples and come together in one bowl.
These brownies are the result of quarantine baking. Like many others, I’ve been baking and cooking more since being stuck at home. I wanted to develop a brownie recipe that was super simple, and made of pantry staples. I love my other brownie recipes (The Best Brownies - which use melted chocolate and butter, and my Raspberry & Pistachio Olive Oil Brownies - which use olive oil for a nice earthy taste), but I wanted a recipe that uses vegetable oil, and cocoa powder (instead of melting chocolate) because not everyone has chocolate baking bars on hand at all times. I almost didn’t even photograph these brownies, at first I was really discouraged because I thought they were too thin. But then we tried them, and they are great! Perfectly snack-able if you ask me. My husband Paul said that these are his favorite brownies I’ve ever made! He is not a fan of the super fudge-y brownies and prefers them on the cake-y side. They’re the best of both worlds, somewhere in between cake-y and fudge-y. These are perfect for when you’re craving brownies and you’re out of butter. If you try them, be sure to tag @sprinkledwithjules on instagram and use the hashtag #sprinkledwithjules. Happy baking!
- 1/2 cup vegetable oil
- 1/2 cup cocoa powder
- 2 eggs
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
