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 (240g) unsalted butter, melted and cooled
2 tablespoons (30ml) vegetable oil
1 1/4 cups (260g) caster sugar
1 cup (200g) packed brown sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 teaspoon salt
1 cup (130g) plain flour
1 cup (100g) good quality, unsweetened cocoa powder
200g roughly chopped chocolate or chocolate chips
Method:
Preheat oven to 175 degrees Celsius.
Lightly grease an 7x11 brownie pan with olive oil oil spray. Line with baking paper, set aside.
Combine melted butter, oil and sugars together in a medium bowl. Whisk well to combine. Add the eggs and vanilla. Beat until lighter in colour - a good minute.
Sift in flour, cocoa powder and salt.
Gently fold the dry ingredients into the wet ingredients until JUST combined. Don’t overmix. Fold in 3/4 of the chocolate pieces.
Pour the mix into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
Bake for 35 minutes (or until the centre of the brownies no longer jiggle 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.