hey hey hey

Billy here. I’m an art major at Humboldt State and decided a while ago I needed to start a blog to fill some time and share some food. I finally got around to it. tadaa. I decided to kick things off with one of my favorites; brownies. There is no need to use a box mix. These taste like bits of awesome and are just as easy and have none of the junk the boxes do. They also have a fraction of the fat most brownie recipes do, so, I guess they won’t shoot to your thighs as quickly.


1/4 c canola oil
1 1/2 c sugar
2 eggs
1 t vanilla

2 c ap flour
1 t baking soda
1/2 t salt
1/2 c unsweetened cocoa
1/4 c coffee

optional add-ins: 1/3 c chocolate chips, 1/3 c walnuts, almonds, etc

Preheat the oven to 375

Combine all the dry ingredients together in one bowl

In another bowl mix together the oil and sugar until it resembles snow. Add in the egg and vanilla and mix until well combined.

Add in half the dry combo and stir just until combined, add the coffee, mix, then add the rest of the dry ingredients.

Pour into a greased foil lined 9×13 pan and bake for 25-30 min.

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  • Welcome to the food blogging world!! Get ready to be addicted haha. These brownies look fabulous. Great photo.

    Good luck on your studies!

  • Welcome, welcome! Your brownies look great, but I’m a box-mix girl myself. Oops, did I just say that out loud? πŸ˜‰ But I do have a secret–I always replace the oil that is called for with a stick of unalted butter. Makes them so much better!!!! BTW, less fat in a brownie does not make it more appealing, FYI. πŸ˜€

  • welcome to the blogosphere πŸ™‚
    I followed you over from food gawker, your brownies look great!
    I’m no longer a box girl either and also made some fudgy brownies for valentines day.

  • The brownies look amazing! Welcome:)

  • Jan

    I’m going to try these. I usually use a lot of butter and melted chocolate along with cocoa, but these would much “lighter”.

  • Congrats on starting your blog! Great picture of the brownies – they sound delish and I love the idea of adding coffee in the recipe. I have made my own fair share of brownies, but never with coffee. I must try these next time.

  • coffee intensifies the flavor of chocolate in a recipe.

  • Congrats on the new blog! I’ve not taken the plunge yet myself. I would hate to get it going and have readers and then run out of time to actually update it, etc. Great name for it too.

    I’m always looking for lower fat/lower cal desserts myself. When I read a brownie recipe, if it calls for more than 1/2 C butter or oil, I walk away. Brownies are a trigger food for me and if I can’t stop eating them, I need to make them less dangerous. So I usually go the route of the box simply because it’s only using 1/2 C oil. So this looks like a good option for me.

    One question: I assume the coffee is in liquid form–not a quarter cup of instant coffee still in dry form?

  • I was having a guilt-trip at work today, thinking what I said can easily be taken as criticism–so I want to clarify that less butter in brownies FOR ME does not make them more appealing–I’m all about the butter, baby! lol. Your photo is amazing and very professional. I’m still learning to use my cheapo camera to take gawker-worthy pics–congrats on getting your first blog on foodgawker! That rocks. ~Veronica

  • Hi,

    Congratulations on having your first blog post on Foodgawker!

    Your picture looks amazing! I must give these a go.. I’m always looking out for new brownie recipes..

    It seems like you have alot to offer. I might just have to follow. Would be great if you did the same πŸ˜€

  • Thanks for all the comments/feedback!

    reciperhapsody:I completely agree that butter makes a lot of things better, and I remember hearing Ina Garten say once that it was a crime not to use butter for brownies, but I also have an issue eating the entire pan within a day so this makes it a little better.

    Shanbanan: The coffee is in liquid form, left over from the morning coffee, but you could also use milk or probably even water if you didn’t have the coffee.

    Coffee is supposed to intensify the chocolate flavor and I’ve had it work in a few recipes, some it doesn’t make a difference.

  • Saw your post on Foodgawker … welcome to Blog World! I will be checking in again!