Rating: 2.89 stars
35 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 8
  • 1 star values: 11

This recipe was created on a day we didn't have eggs at home, and they turned out fabulous!

Gallery

Recipe Summary test

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
18
Yield:
18 brownies
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.

    Advertisement
  • In a large bowl, combine the flour, baking powder, salt, sugar and unsweetened cocoa. Stir in the oil, vanilla, and 3/4 cup of evaporated milk until well blended. Spread the mixture evenly into the prepared pan.

  • Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

  • To make the frosting: In a small saucepan, combine the remaining evaporated milk, sweetened cocoa, and butter. Cook over medium heat until almost boiling, remove from heat and chill until brownies are ready. When brownies are completely cool, frost with the chilled icing and cut into bars, or frost them individually.

Nutrition Facts

194 calories; protein 3.5g; carbohydrates 24.1g; fat 11.1g; cholesterol 5.7mg; sodium 144.7mg. Full Nutrition
Advertisement

Reviews (36)

Most helpful positive review

Rating: 5 stars
01/27/2004
WOW! If you like rich chocolately brownies these are for you! I switched the measurements for the sugar and cocoa as someone previously suggested. I used 1 1/2 C. sugar and 1 rounded Cup of unsweetened cocoa. Be careful to NOT overbake. I took mine out at 21 minutes when just a little batter was on the tip of a toothpick and they were perfect; very heavy and moist inside the way I like. If you do accidentally overbake them dip them like biscotti in your coffee or cocoa. I didn't make the frosting recipe as I like brownies unfrosted to nibble on or enjoy with vanilla ice cream. This one's a keeper! Read More
(18)

Most helpful critical review

Rating: 1 stars
03/08/2003
Perhaps the measurements are wrong on this recipe? The brownies turned out like little chocolate bricks... they are unbelivably dry and hard. Everything I usually bake turns out great. I was too embarrased to bring them to the BBQ that I was making them for. Please re-evaluate this recipe before anyone else uses it!!! Read More
(15)
35 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 8
  • 1 star values: 11
Rating: 5 stars
01/26/2004
WOW! If you like rich chocolately brownies these are for you! I switched the measurements for the sugar and cocoa as someone previously suggested. I used 1 1/2 C. sugar and 1 rounded Cup of unsweetened cocoa. Be careful to NOT overbake. I took mine out at 21 minutes when just a little batter was on the tip of a toothpick and they were perfect; very heavy and moist inside the way I like. If you do accidentally overbake them dip them like biscotti in your coffee or cocoa. I didn't make the frosting recipe as I like brownies unfrosted to nibble on or enjoy with vanilla ice cream. This one's a keeper! Read More
(18)
Rating: 1 stars
03/08/2003
Perhaps the measurements are wrong on this recipe? The brownies turned out like little chocolate bricks... they are unbelivably dry and hard. Everything I usually bake turns out great. I was too embarrased to bring them to the BBQ that I was making them for. Please re-evaluate this recipe before anyone else uses it!!! Read More
(15)
Rating: 5 stars
01/17/2003
These brownies had a wonderful texture but I think the amount of cocoa and sugar should be switched (I did that the second time and they were much better). I also think they should be made in a 9x9 pan. Overall they were decilcious and disappeared the same day I made them. Read More
(11)
Advertisement
Rating: 5 stars
04/01/2003
These are the richest fudgiest brownies ever! I know why other people haven't rated them highly in the past. Truth is this type of recipe is easy to overcook. Even a few minutes can make a huge difference! As for my batch it passed the knife test after only 15 minutes. This unique recipe really stands out since it uses so much cocoa and no eggs. If "See's" made brownies this is what they'd taste like! I don't usually prefer dark chocolate but these send me to heaven!! Read More
(6)
Rating: 1 stars
04/09/2010
this was not to my liking. i switched the sugar and cocoa like previous users have recommended and watched it closely so it didn't overbake. well the center was a goopy mess that wouldn't come out of the pan and the edges were perfect. it tasted awful though. i couldn't rate it less than one star even though i would have. i will not use this again and will remove it from my recipe box. Read More
(5)
Rating: 2 stars
01/02/2010
very cocoa-y and crumbly. I made sure not to over-cook them but they are so soft they fall apart. If you like a lot of cocoa taste you'll like them. I didn't use the icing because I felt that would be way too much cocoa flavor. I really only tried this recipe because I wanted brownies and I had a can of evaporated milk to use up. I think I'll stick to my nestle brownie recipe from now on. Read More
(4)
Advertisement
Rating: 2 stars
04/09/2009
Very very intense. I thought the "18 servings" was a typo but you can really only eat a very small piece. We switched cocoa and sugar amounts as properly recommended but it was still too much. It was useful to see a recipe that didn't require eggs so I might try it again with 3/4 or 2/3 cups cocoa instead. Read More
(4)
Rating: 4 stars
01/05/2010
I loved them! I reduced the amount of cocoa to 1 cup and added 1/2 cup of chocolate chips because...why not? YUMMY Read More
(4)
Rating: 2 stars
07/29/2010
I made these tonight and didn't like at all. I tried to make them without the frosting they were just bad. We had to throw away the whole batch. I was trying to use up ingredients I had already in my pantry. Read More
(3)