This brownie all prepared in under 10 minutes with only one bowl, using simple ingredients. No melting chocolate needed and no mixers or beaters.
This recipe uses a bit too much butter, I think it can be reduced to about 180g of butter ! And the castor sugar can be reduced to 100g, I find it a bit too sweet!
Fudgy Brownie布朗尼
INGREDIENTS:
1 cup (240g ) unsalted butter, melted and cooled
2 tbsp (30ml) vegetable oil
1 cup (200g) white sugar
1/2 cup (100g) packed light brown sugar
4 large eggs, at room temperature
1 tablespoon (15ml) pure vanilla extract
3/4 tsp Chocolate emucol
3/4 tsp salt
1 cup (130g) all purpose flour
1/2 cup (50g) good quality, unsweetened cocoa powder
1/2 cup chocolate chips
INSTRUCTIONS:
1. Preheat oven to 180°C.
2. Lightly grease an 8x8-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
3. Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine.
4. Add the eggs and vanilla; beat until lighter in colour (another minute).
5. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
6. Fold in 3/4 of the chocolate pieces.
7. Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
8. Bake for 40-45 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. OR 50-55 minutes if you like your brownies well set and firm.
9. After coolig for 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.
Notes:
1. For thicker brownies, adjust the baking time, you might need to bake longer time.
2. Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
3. Do NOT over beat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.
4. You can add in any nuts that you like such as Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc).
5. Store at room temperature for 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving OR reheat in the microwave.
Recipe slight adapted from: cafe delites
Happy Baking!
This recipe uses a bit too much butter, I think it can be reduced to about 180g of butter ! And the castor sugar can be reduced to 100g, I find it a bit too sweet!
Fudgy Brownie布朗尼
INGREDIENTS:
1 cup (240g ) unsalted butter, melted and cooled
2 tbsp (30ml) vegetable oil
1 cup (200g) white sugar
1/2 cup (100g) packed light brown sugar
4 large eggs, at room temperature
1 tablespoon (15ml) pure vanilla extract
3/4 tsp Chocolate emucol
3/4 tsp salt
1 cup (130g) all purpose flour
1/2 cup (50g) good quality, unsweetened cocoa powder
1/2 cup chocolate chips
INSTRUCTIONS:
1. Preheat oven to 180°C.
2. Lightly grease an 8x8-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
3. Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine.
4. Add the eggs and vanilla; beat until lighter in colour (another minute).
5. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
6. Fold in 3/4 of the chocolate pieces.
7. Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
8. Bake for 40-45 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. OR 50-55 minutes if you like your brownies well set and firm.
9. After coolig for 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.
Notes:
1. For thicker brownies, adjust the baking time, you might need to bake longer time.
2. Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
3. Do NOT over beat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.
4. You can add in any nuts that you like such as Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc).
5. Store at room temperature for 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving OR reheat in the microwave.
Recipe slight adapted from: cafe delites
Happy Baking!
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