My grandma’s chocolate cake brownies are something else. They are so basic but are incredibly easy to make your own personal touch with various add-ins. Ready in less than an hour? Yes, please!
Ingredients & Equipment Needed For This Recipe
- Granulated Sugar– Whether you use a cane sugar or a beet sugar is completely up to you!
- All Purpose Flour– This can be made gluten-free if you use a 1-for-1 ratio compatible gluten-free flour of your choice.
- Baking Powder– Used as the leaving agent for the recipe
- Kosher Salt– Kosher is a more course salt that will round out the flavor.
- Cocoa Powder– I usually go for a 100% cocoa powder
- Eggs– Make sure they’re at room temperature to mix into the other liquids more uniformly.
- Vanilla Extract– If you’d like you may also use a vanilla paste, but for a chocolate recipe extract is fine (because you can’t really taste it).
- Milk of Choice– You may certainly use an almond, soy, or oat milk as a dairy replacement.
- Vegetable Oil– This neutral oil wont add flavor but only moistness to the brownies.
- 2 mixing bowls– One large for the dry ingredients and one small to medium for the wet ingredients.
- Whisk– For mixing together the dry and wet ingredients as well as the batter as a whole.
- Rubber Spatula– For getting all of the batter into the pan.
- A 1/4 Sheet Pan OR 8″X8″ Glass or Ceramic Baking Dish– This one is self explanatory (to bake the brownies).
- Parchment Paper– To line the baking dish or sheet pan.
- Vegetable or Baking Spray– For spraying the baking dish before AND after parchment is placed.
- Cake tester OR Toothpick– Used to check the brownies for doneness.
My Kinda Professional Tips for Grandma’s Chocolate Cake Brownies
- Spray your baking vessel well. Whether you’re cooking this recipe in an 8” x 8” baking dish or 1/4 sheet pan, spray the heck out of it! This will ensure that no part of your brownie will stick to the parchment paper. Spray before AND after you place the parchment.
- For this recipe I used a ¼ sheet tray. You can also use an 8”X8” glass or ceramic baking dish for a thicker brownie. Just be sure to extend the baking time by 5-10 minutes.
- When it comes to cutting the brownies be sure they are completely cool or even cold. This is make an even cut making your brownies look like they belong in a bakery!
- You can make your own frosting or glaze or be lazy and use a store-bought frosting like me. Sorry, not sorry… It’s freaking delicious!
With every recipe of my grandma Betty’s that I share, my hope is that you take a piece of my family to yours! Connection through food is a powerful and awesome experience and I am SO happy to share with you!
Grandma’s Chocolate Cake Brownies
- 2 Mixing Bowls
- Rubber Spatula
- 1/4 Sheet Pan OR 8"X8" Glass or Ceramic Baking Dish
- Parchment Paper
- Vegetable or Baking Spray
- Cake Tester or Toothpick
- 1/4 Cup Vegetable or Coconut Oil (60 ml)
- 1 Large Egg
- 1/2 Cup Milk of Choice (118 ml)
- 1 1/2 Cup Granulated Sugar (301 g)
- 1 Cup All-Purpose Flour (136 g)
- 1/4 tsp Baking Powder
- 1 tsp Kosher Salt
- 1/4 Cup Cocoa Powder (25 g)
- Pre-heat oven to 350° F while preparing the batter. Combine in a large bowl all of the dry ingredients. Whisk well to combine.
- In a separate bowl combine the wet ingredients well and add them to the dries. This is a runny batter so don’t be alarmed.
- Place in either a well sprayed and parchment lined ¼ sheet pan or an 8” X 8” metal or ceramic pan. If desired, you may sprinkle nuts or chocolate on top before baking. I’d suggest about ½ cup.
- Bake for 30 minutes, or until cake tester comes out clean. *if using an 8”X8” bake for 5-10 minutes longer.
- Let cool completely before cutting and enjoying.
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