The Fudgiest Brownies You’ll Ever Have
The simplest, yet most decadent brownies you’ll ever make. Let’s make them:
- 1 cup 8oz/240g unsalted butter, melted and cooled
- 2 tablespoons (30ml) vegetable oil
- 1 cups (8oz/240g) white sugar
- 1 cup (7oz/200g) packed light brown sugar
- 4 (2oz/57g each) large eggs, at room temperature
- 1 tablespoon (15ml) pure vanilla extract
- 3/4 teaspoon salt
- 1 cup (3.5oz/130g) all purpose flour
- 1 cup (3.5oz/100g) good quality, unsweetened cocoa powder (I use ceremonial cocoa powder for extra rich brownies).
- 7 oz (200g) roughly chopped chocolate or large chocolate chips
- Preheat oven to 175°C | 350°F.
Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper; set aside.
Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk to combine. Add the eggs and vanilla; beat until creamy. (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined. Do not over mix.
- Fold in 3/4 of the chocolate pieces.
- Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch.
Keep in mind, your brownies will continue to bake out of the oven, so don’t over bake.
- Remove out of the baking dish and let cool (almost completely).
- Optional: sprinkle a little powdered sugar once cooled.
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*Ricinus Communis (Castor) Seed Oil, *Copernicia Cerifera (Carnauba) Wax, Cocoa Butter, *Butyrospermum parkii (Shea) Butter, Magnifera Indica (Mango) Butter, [+/- Titanium Dioxide CI 77891, Iron Oxides (CI 77491, CI 77492, CI 77499), Mica CI 77019, Manganese Violet (Pigment Violet 16), CI 16035 (Red 40), CI 15850 (Red 7)]. *Ingredients from Organic farming.
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14 colors available