Moist Cake Brownies Recipe

Name: Moist Cake Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. margarine; 3/4 c. baking cocoa; 1/4 c. vegetable oil; 2 c. sugar; 4 eggs; 2 tsp. vanilla; 1 1/2 c. flour; 1 tsp. baking powder; 1 tsp. salt; 2/3 c. semi-sweet chocolate chips; 1/2 c. milk chocolate chips; 1 c. coarsely chopped pecans

Servings: persons

2/3 c. margarine
3/4 c. baking cocoa
1/4 c. vegetable oil
2 c. sugar
4 eggs
2 tsp. vanilla
1 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
2/3 c. semi-sweet chocolate chips
1/2 c. milk chocolate chips
1 c. coarsely chopped pecans

1
Melt butter in a large saucepan.
2
Whisk in cocoa and oil until smooth.
3
Cook and stir over low heat until cocoa is blended. Remove from the heat; stir in sugar.
4
Add eggs, one at a time, stirring well after addition. Stir in vanilla.
5
Combine flour, baking powder and salt; add to cocoa mixture.
6
Stir in chocolate chips and nuts.
7
Spread into a greased 13 x 9 x 2-inch baking pan. Bake at 350u00b0 for 25 to 30 minutes until the center tests clean from an inserted toothpick.
8
Cool.

1975

kcal

Calories

Fat

267

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 c. margarine, 3/4 c. baking cocoa, 1/4 c. vegetable oil, 2 c. sugar, and more.

Yes, Moist Cake Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist Cake Brownies

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