Every self-respecting human has to have a go-to brownie recipe. Mine is simple, uses staple ingredients and the end result is always delicious. Fudgey and chocolatey, everything a brownie needs to be. This version is plain, but you can add raisins, chocolate chips, nuts or whatever catches your fancy!
The recipe calls for oil instead of butter, but don't be afraid, it is still moist. A combination of cocoa powder and melted chocolate creates a great chocolate flavour and raw cane sugar makes it extra gooey (or sticky? I never know the right word to describe a brownie). It is easy to whip up if you need a last minute treat!
Brownies
Yield: about 16 small pieces
Ingredients:
150 gram (1/2 cup) bittersweet chocolate, chopped
120 ml (1/2 cup) canola oil
215 (1 cup) gram raw cane sugar
2 eggs
1 teaspoon vanilla extract
65 gram (1/2 cup) self-raising flour
4 tablespoons Dutch-processed cocoa powder
Additional: chopped nuts, chocolate chips, raisins, etc.
Instructions:
Preheat the oven to 180˚C (350˚F). Lightly grease a brownie pan.
Melt the chocolate au bain marie.
Whisk together the oil, sugar, eggs and vanilla.
Add the melted chocolate and mix until well combined.
Sift the flour and cocoa powder over the mixture and fold it through.
At this point you can fold in any additional ingredients.
Pour the mixture into the brownie pan. Make sure the batter is spread evenly.
Bake the brownie for 30-35 minutes. Let the brownie cool in the pan. After it has cool, cut it into pieces.
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