1/2 c vegetable oil
2 eggs
1 tsp vanilla
1 c sugar
1/3 c cocoa powder
1/2 c flour
1/4 tsp salt
1/4 tsp baking powder
1/2 c walnuts or pecans, chopped, optional
Combine vegetable oil, eggs, and vanilla in mixing bowl, beat until combined. Beat in sugar. Stir in remaining dry ingredients. Spread batter in a greased and floured 8 inch square baking pan. Bake at 350 for 20-25 minutes or until a toothpick, when inserted in the center, comes out with a few crumbs still clinging to it. Cool in pan on wire rack. Frost with fudgy brownie frosting while still warm, if desired. Cut into squares. Makes 9 brownies. This is Sarah’s wonderful brownie recipe. 🙂
fudgy brownie frosting
3 T butter, soft
3 T unsweetened cocoa powder
1 T honey
1 tsp vanilla
1 c powdered sugar
Cream butter until smooth, and beat in remaining ingredients. If the frosting seems very thick, beat in several teaspoons of cream or milk until it is of spreading consistency. Frost the brownies while they are still warm.
Gluten restrictions: Use all- purpose gluten- free flour in place of the wheat flour in this recipe.
Sugar restrictions: Use 12 pkts stevia to replace 1/2 c of the sugar. To replace more than that, experimentation will be needed.
