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Cook: 20 minutes | Servings: 16 brownies


Ek het vanoggend by ‘n padstal ‘n blokkie “brownie” ge-eet en ek moes net ‘n resep soek daarvoor.
Toe kom ek af op julle resep en het hom dadelik gemaak.
Ek het natuurlik gekapte baksjokolade by die beslag gevoeg en ook bo-oor gesprinkel – FANTASTIES!!

  • ½ cup unsalted butter, melted and hot
  • 1 tablespoon cooking oil, (olive oil or coconut oil are fine)
  • 280 ml superfine sugar, (caster sugar or white granulated sugar)*
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup all purpose or plain cake flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 cup baking chocolate, chopped in chunks
  • extra chocolate chunks or chips, to sprinkle on top, optional

Preheat the oven to 350°f (175°C).
Lightly grease an 8-inch (20 cm) square baking pan with cooking oil spray. Line with parchment paper (or baking paper) and set aside.
Combine the hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute.
Add the eggs and vanilla and beat until lighter in colour (another minute).
Sift in the flour, cocoa powder and salt.
Gently fold the dry ingredients with the cup of chopped chocolate into the wet ingredients until just combined (do not over beat as doing so well affect the texture of your brownies).
Pour the batter into the prepared pan, smoothing the top out evenly.
Top the batter with extra chocolate chunks or chocolate chips if you choose.
Bake for 20 – 25 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven).
If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
Remove and allow to cool to room temperature before slicing into 16 brownies.

Optional add-ins:
Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, dried fruit (cranberries, raisins, etc.)

*Regular white, granulated, sugar can be used if you can’t find caster sugar. For even fudgier brownies, use half white and half light brown sugar.

Recipe tested and photo: Linda Buitendag

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