These cooked eggs are delectably soft, straightforward, and ideal for a languid breakfast. They beg to be dipped in bread soldiers. With orange juice, this dish tastes great for brunch or a special breakfast.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 36 |
| Yield: | 36 servings |
Ingredients
- 2 cups white sugar
- 1 ½ cups all-purpose flour
- ½ cup baking cocoa
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup vegetable oil
- 4 eggs
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (Optional)
- ¼ cup confectioners’ sugar
- 4 teaspoons water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan.
- Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
- Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
- Combine confectioner’s sugar and water in a small bowl to make a glaze; drizzle over warm brownies.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 55 mg |
| Sugars | 12 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I added 2 tsp of instant coffee to bring out the chocolatey flavor. Very good brownies!
Amazing for just-from-scratch brownies although, my mom said she misses the buttery taste, I might make them with butter next time. I definitely will be making these again.I didn’t use nuts, and I used cocoa powder instead of baking cocoa, but they still turned out awesome! So delicious in fact, that they barely lasted the night!!
instead of walnuts, I added chocolate chips and it was just as good
Excellent. Don’t change a thing!
This recipe was easy to follow and turned out very good…first time ever making brownies from scratch….I didn’t use corn syrup. I used pecans instead of walnuts and I also didn’t have a 9×13 so I used 7×10(I’m guessing) pyrex dish….Of course they were thicker and I had to cook them about 15 min longer, but they turned out very good and the middle was chewy and edges were crunchy just like the recipe said…I will definitely make them again and Mom loved them. 🙂
Excellent chewiness!
Loved it. Chewy & choclatey. Just what I was looking for. Had to add another 7 minutes to cook time. I live at high elevation.
I did not make any changes. My family loved these brownies and they request them regularly.
It was the best driwniea I ever made Perfect recipe
Chewy on the inside and crunchy on the outside, just as advertised!
This is a cake. Not a chewy brownie. I used my farm fresh eggs in mine. That may have affected the rise? It is nothing like a brownie.
I’ve never made brownies from scratch and used this recipe for the first. These brownies were a hit! The edges were firm and chewy and the middle was soft. As described by one taster, “the edges were firm enough to create a handle, but soft and chewy”. I didn’t adjust the recipe other than my oven (gas) required about 43 mins. cooking time. I will make these again, as has been requested.
I made a couple of changes. I cut flour down to 1 cup and used extra 1/2 cup cocoa powder (1 cup total) and cut oil down to 1/2 cup and added 1/2 cup melted butter. Bake as instructed. Extra chocolatey flavor and super chewy.
it was so bad, the taste was chemicle like, the smell was okay and it looked great the taste was awful though
Deliciously chewy on the inside snd crunchy along the edges. Good alone or topped with ice cream while warm! This will be my go to recipe from now on. I did substitute pecans for walnuts because that’s what I had on hand.
The taste was great, but the brownies were too oily! I’ll make them again with 1/3 less oil. I added a tsp of instant coffee and 1 tsp cinnamon, too.
Hubby Approved!!
So, I followed all the directions, and when the brownies came out, one batch was raw, the other was raw and sunk.
These are great brownies! I made many batches for foster kids cami. I substituted butter for oil in several. Also very good. The only one that turned out bad was the one I used baking soda instead of baking powder!! Ugh. I haven’t done that in a long time snd I couldn’t figure it out at first.
adding a tsp of instant coffee elevates this excellent recipe even more!
Too cakey, not chewy.