PREP TIME: 5 minutes COOK TIME: 40 – 45 minutes
SERVINGS: 16 COURSE: Dessert
- 1 cup vegetable oil
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon salt
PREHEAT oven to 350°F. Line a 9 x 9 x 2-inch baking pan with Reynolds Wrap® Non-Stick Aluminum Foil.
COMBINE vegetable oil, sugar, brown sugar and vanilla in a large bowl. Stir thoroughly to combine. Add eggs and continue stirring until fully incorporated.
ADD flour, cocoa powder, cinnamon, nutmeg and salt. Continue stirring the mixture until just combined, being careful not to over mix. Transfer batter to foil-lined pan.
BAKE 40 to 45 minutes or until brownies have set and the edges are firm. Let brownies cool in pan for 20 minutes, then use ends of foil to lift brownies from pan and transfer to a wire rack to cool completely before cutting.
Source : www.reynoldskitchens.com