Recipe Monday: Classic, Peanut-Free, From-Scratch Brownies!

I like to be very descriptive in my titles, you see. That way there’s no mystery because no matter what people say, surprises are not fun…Anyway.

I’m positive from-scratch brownies are far cheaper than the pre-boxed kind, though I don’t intend on doing the math. The truth is, I simply prefer to make things from scratch. I like the control. Plus, I will still be able to make fun treats (like brownies) if there is an apocalyptic-type event which my family and I survive. Oh, fun fact–I also learned that I cannot take a good photo of baked brownies. Apparently my camera finds all those mini air pockets very distracting.

Bonus: This recipe can also be pre-mixed and stored in mason jars/storage bags for the convenience of boxed mixes. (Just leave out the wet ingredients and add those right before baking…just like boxed mixes).

Moving on from complete randomness to: The Recipe.

ed ingredients



1 cup sugar
1/2 cup flour
1/3 cup cocoa
1/4 tsp salt
1/4 tsp baking powder

2 large eggs
1/2 cup vegetable oil
1/2 tsp vanilla


1. Preheat oven to 350.

2. Combine dry ingredients in large bowl.

combine dry


3. Add wet ingredients to dry.

add wet


4. Mix well and pour into a greased pan.

pour in pan


If you’re lucky to have a perfect brownie pan, use that!

perfect pan


5. Bake for 20-25 minutes depending on your oven.

6. Enjoy!

brownies 001


Delicious, fluffy and moist. My only regret is not tossing in some white chocolate chips. Oh well, there’s always next time.

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