Ingredients
- All-purpose flour: 1 cup
- Unsweetened cocoa powder: ½ cup
- Granulated sugar: 1 cup
- Brown sugar: ½ cup
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Vegetable oil: ½ cup
- Milk: 1 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt.
- Step 3: Add the vegetable oil, milk, and vanilla extract to the dry ingredients. Stir until just combined; do not overmix. The batter will be thin.
- Step 4: Pour the batter into the prepared baking pan and spread evenly.
- Step 5: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with fudgy crumbs attached.
- Step 6: Let cool completely in the pan before cutting into squares and serving.
Notes
- Store leftover brownie cake in an airtight container at room temperature for up to 3 days.
- For a warm, gooey treat, microwave a slice of brownie cake for 15-20 seconds.
- Serve your brownie cake with a scoop of vanilla ice cream and a dusting of cocoa powder for an extra decadent dessert.
- Don't overmix the batter; a few lumps are okay, as overmixing can result in a tough cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American