Quick and Easy Fudge Brownies

This recipe is from King Arthur Flour

A really good homemade brownie, that is a breeze to make

2 Dozen 2" brownies  Recipe is directly from their website

Ingredients

• 1 cup (120g) King Arthur Unbleached All-Purpose Flour
• 3/4 cup (64g) natural cocoa, Dutch-process cocoa, or Triple Cocoa Blend
• 1 3/4 cups (347g) sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 teaspoon espresso powder, optional; for enhanced chocolate flavor
• 3 large eggs
• 8 tablespoons (113g) unsalted butter, melted
• 1/4 cup (50g) vegetable oil
• 2 teaspoons vanilla extract
• Preheat the oven to 375°F. Lightly grease a 9" x 13" pan (for thin brownies); or an 8" square or 9" square pan (for thicker brownies).
• Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture until it's smooth.
• Spoon the batter into the prepared pan.
• Bake the brownies for about 25 minutes (for the 9" x 13" pan); 26 minutes (for the 9" pan), or 31 minutes (for the 8" pan), or until they're just barely beginning to pull away from the sides of the pan. A toothpick inserted into the center will come out clean or with a few moist crumbs clinging to it; you shouldn't see any wet batter.

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