Recipe Rating:
 2 Ratings
Serves: 5


1/2 c oil
1 c sugar
1 tsp vanilla
2 eggs
1/2 c all purpose flour
1/3 c cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 c chopped nuts

The Cook

Kathy Salter Recipe
Lightly Salted
Vineland, NJ (pop. 60,724)
Member Since Jun 2012
Kathy's notes for this recipe:
I've been using this brownie recipe for about 30 years. They are always moist and delicious. Adding ice cream over a warm brownie, oh my! Heavenly!
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Blend together oil, sugar and vanilla Add eggs, one at a time. Mix together dry ingredients. Add wet ingredients to dry mixture. Fold in nuts.
Bake at 350 for 20 - 25 minutes.
Bake in a greased 9" brownie pan.
I, almost always, double this recipe. Use a 9" x 13" pan.
Yummy. This recipe has followed me to several states and fed many man, woman and child. Best brownies - every time!

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user Barbara Powers bigbadbarb - Jul 10, 2012
I did double the recipe and using a 9x13 pan it took a full 30 minutes... but they are some of the BEST BROWNIES EVER! Moist and chewy with a nice crunchy top and sides... exactly what we were hoping for! Double batch = Double Yum!
user Kathy Salter joyfulme2 - Jul 10, 2012
Thanks for the comment, Barbara. This has been the staple brownie recipe for YEARS. I agree. I am so happy they turned out well and you enjoyed your "double yum!"

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