Best ever brownies

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.

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