I love how simple this brownie recipe is and you have the option to bake all the way through or leave really gooey and fudgy.
- Ingredients
- 8oz/240g unsalted butter, melted and cooled
- 2 tablespoons (30ml) vegetable oil
- 9oz/260g caster sugar
- 7oz/200g light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon (15ml) vanilla extract
- 3/4 teaspoon salt
- 3.5oz/130g plain flour
- 3.5oz/100g good quality, unsweetened cocoa powder
- 7 oz/200g roughly chopped chocolate or large chocolate chips
- I added a layer of KitKats at the bottom of the tray in this batch – you can use most chocolate bars for this and even add a layer of cookie dough at the bottom.
- Method
- Preheat oven to 175°C | 350°F.
- Lightly grease an 8×12-inch or 9×9 baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Melt and slightly cool the butter
- Beat together with the oil and both sugars for 2 minutes
- Add in the eggs and vanilla for another minute until paler in colour
- Sift in flour, cocoa powder and salt. Gently fold in until combined but be careful not to overmix
- 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 35-40 minutes if you prefer them set and firm
- NOTE: Brownies will continue baking and set in the hot pan out of the oven. Leave for at least 15 minutes before slicing.
