Ingredients
- 200g granulated sugar
- 50g light brown sugar
- 90g unsalted butter, melted
- 2 large eggs (or 3 small ones)
- 1 tsp LittlePod Pure Vanilla Extract (about 10 drops)
- 60ml vegetable oil
- ½ tsp Saltan Himalayan Extra-Fine Pink Rock Salt
- 1 tsp Bioreal Organic Baking Powder
- 60g Mulino Marino Organic “Dario” Type 0 Soft Wheat Flour
- 75g cocoa powder
- 115g Willie’s Chef’s Drops 55% Sambirano Dark Chocolate, roughly chopped
Optional - Snow Sugar for dusting
Ultimate Chocolate Brownies
There’s something magical about brownies, that moment the kitchen fills with the smell of melting chocolate and you know you’re in for a proper delight. Whether you love them soft and gooey in the middle, with a fudgy chew, or baked a little longer for a cake-like crumb, brownies never disappoint.
This recipe is the gooey kind but keep them in the oven for longer to make them a little less soft in the middle!
If your feeling experimental, this is a great brownie mix for you to then add any flavour. Try swirling in some peanut butter before baking for a gooey, nutty surprise, folding through white chocolate chunks for extra sweetness, or adding a handful of nuts for a satisfying crunch. You can even sprinkle a little sea salt on top before baking to perfectly balance the rich chocolatey flavour.
Method
- Preheat and prepare: Preheat the oven to 180°C / 350°F. Line your Brownie Buddy Tray with baking paper (or lightly grease an 8x8-inch non-stick tin).
- Make the batter: In a large bowl, combine the granulated sugar, light brown sugar and melted butter. Mix well.
Add the eggs, vanilla extract and vegetable oil, then whisk until smooth and well combined.
Stir in the salt, baking powder then sift the flour and cocoa powder in. Whisk again until the mixture is smooth and glossy.
Fold in the chopped chocolate until evenly distributed. - Bake: Transfer the batter to the prepared tin and spread it evenly, making sure to fill all the corners.
Bake for 25 minutes, or until a skewer inserted into the centre comes out clean (without raw batter). - Cool, cut and enjoy: Allow the brownies to cool in the tray for a few minutes before using your Brownie Buddy plastic stencil to create a cutting grid on top.
You can cut all the way through with the stencil, but you may need to push each brownie piece out one at a time. (This will depend on how sticky and gooey you like your brownies, if they’re airier and lighter, cutting with the stencil shouldn’t be a problem.) Alternatively, press the grid to mark the top, then turn the brownie out onto a chopping board and finish cutting with a knife.
Optional: Sprinkle the top with a little snow sugar before serving.
