Chocolate Brownie
Chocolate Brownie
These brownies are so fudgy and delicious! The perfect indulgent treat!Makes 16–20 pieces (I prefer mine smaller so I do 20 pieces)
Ingredients
- 1 cup butter (240 g) unsalted, melted and cooled
- 1 1/2 tablespoons vegetable oil (30 ml)
- 1 1/4 cups caster sugar (260 g)
- 1 cup brown sugar (200 g) packed
- 4 eggs large, at room temperature
- 1 tablespoon vanilla extract
- 1 cup plain flour (130 g)
- 1 cup cocoa powder (100 g) good quality, unsweetened
- 1 teaspoon sea salt
- 200 g chocolate roughly chopped, or use chocolate chips
Instructions
- Preheat the oven to 175°C. Lightly grease a 27 cm x 18 cm brownie pan with olive oil spray. Line with baking paper, then set aside.
- Place the melted butter, oil and sugars in a medium bowl and whisk well to combine. Add the eggs and vanilla. Beat until lighter in colour – a good minute.
- Sift the flour, cocoa powder and salt together in a separate bowl.
- Gently fold the dry ingredients into the wet ingredients until JUST combined. Don’t overmix. Fold in three-quarters of the chocolate pieces.
- Pour the mix into the prepared pan, smoothing the top out evenly, and sprinkle with the remaining chocolate pieces.
- Bake for 35 minutes or until the centre of the brownie no longer jiggles and is just set when touched. Let it cool in the pan for about 15 minutes (it will continue to cook).
- Slice into 16 larger pieces or 20 smaller pieces.
- These brownies freeze beautifully, so make ahead of time and freeze until needed. They will last about 4 days in an airtight container out of the fridge. They will last about 6 days in an airtight container stored in the fridge.
Nutrition
Calories: 4658kcalCarbohydrates: 485gProtein: 62gFat: 309gSaturated Fat: 174gPolyunsaturated Fat: 29gMonounsaturated Fat: 87gTrans Fat: 8gCholesterol: 1143mgSodium: 4150mgPotassium: 2631mgFiber: 46gSugar: 321gVitamin A: 6623IUCalcium: 515mgIron: 28mg
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