Moist Cake Brownies

By Addie

These brownies have been in my recipe collection since I was 9 years old. I've added to and altered the recipe over the years, and now I think it has the perfect amount of everything, including semisweet and milk chocolate chips and pecans. They are my husband's and son's favorite. -Louise Stacey, Dane, Wisconsin

Ingredients

• 2/3 cup butter, cubed
• 3/4 cup baking cocoa
• 1/4 cup vegetable oil
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2/3 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1 cup coarsely chopped pecans
• Confectioners' sugar
• Pecan halves, toasted, optional

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 13"x9" pan or coat it with cooking spray.

Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blended. Remove from heat; stir in sugar. Add eggs one at a time, stirring well after each addition. Stir in vanilla. Combine flour, baking powder, and salt; add to cocoa mixture. Stir in chocolate chips (and nuts, if using).

Spread batter in pan. Bake 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a rack. Cut and serve when brownies are completely cooled. Enjoy!
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REVIEWS:

These brownies are terrific!

Excellent! No complaints, these brownies were awesome. I baked them in a 8 x 8 pan instead since my husband likes his brownies to be thick so they had to bake a lot longer. This will be my go-to brownie recipe!