6.2.8 Brownies
Serves: 6 persons
Time to actively work on it: 10 min
Cooking time: [25 min] Resting time: 2 h
Ingredients
| Amount | Ingredient | Preparation |
| 240 | g | unsalted butter, melted and cooled |
| 2 | tbsp | vegetable oil |
| 260 | g | white sugar |
| 200 | g | packed light brown sugar |
| 4 | | large eggs |
| 1 | tbsp | pure vanilla extract |
| 3/4 | tsp | salt |
| 130 | g | all purpose flour |
| 100 | g | good quality unsweetened cocoa powder |
| 200 | g | course chopped chocolate or chocolate chips |
| |
Instructions
- Preheat oven to 175 C
- Lightly grease a 20 X 30 cm baking pan
- Combine melted butter, oil and sugars together in a medium-sized
bowl. Whisk well to combine
- Add eggs and vanilla. Beat until lighter in colour (this should take
another minute)
- Sift in four, cocoa powder and salt. Gently fold the dry ingredients
into the wet ingredients until just combined. Do not over-beat this
- Fold in 3/4 of the chocolate pieces
- Pour the batter into the prepared pan, smoothing the top out
evenly and top with the remaining chocolate pieces
- Bake for 25-30 min for just under-done brownies. The centre of the
brownies should no longer jiggle, and is just set to touch. Toothpick
should come out dirty. Leave 35-40 min for well done and firm
brownies.
- Remove from pan after 15-20 minutes
Notes: