Saturday, August 5, 2017


 top with almond slice
 drizzle with salted caramel
these brownies seriously delicious, fudgy & chocolatey (a keeper)...

 serve with vanilla ice cream

adapted from : Stafford...

Ingredients :

1  cup  butter  ~  melted and cooled  (8 oz/240 gm)
2  tbsp  vegetable oil
1  cup  plus  2  tbsp  brown sugar  (184 gm)
1  cup plus  2  tbsp  white sugar  (244 gm)
4  large  eggs  ~  room temperature
4  tsp  vanilla extract
1  cup  all-purpose flour  (150 gm)
1  cup  good quality, unsweetened cocoa powder  (120 gm)
1  tsp  salt
1 1/2  cup  roughly chopped chocolate or large chocolate chips  (270 gm)

Directions :

1.  Preheat the oven to 350'F/175'C then line a 7x11 inch baking tray with parchment paper and set aside.

2.  In a large bowl combine melted butter, oil and both sugars.

3.  Add the eggs, vanilla extract and salt then whisk for about 1 minute until evenly combined and light in color.

4.  Over the same bowl sift in the flour and cocoa powder.  Gently fold the dry ingredients into the wet ingredients until JUST COMBINED (do NOT over mix).  Fold in half of the chocolate chunks.

5.  Pour the batter into the prepared pan, then smooth the top.  Generously top with the remaining chocolate chunks.

6.  Bake for 35-40 minutes, or until the centre of the brownies no longer jiggles and is JUST set to the touch.

7.  Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies.   ENJOY!!!!

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