The ultimate recipe for brownies! They're fudgy, moist, and super chocolaty, with perfect crispy edges.
INGREDIENTS300g Billington's Golden Granulated Sugar
95g Bob's Red Mill Organic Unbleached All Purpose Flour
65g Valrhona Cocoa Powder, sifted if lumpy
50g Icing Sugar, sifted if lumpy
80g Tony's 70% Pure Dark Chocolate or Valrhona Caraibe 66% Dark Chocolate Feves, chopped
3/4 tsp sea salt
2 large eggs
105g extra-virgin olive oil
1/2 tsp Nielsen-Massey Madagascar Vanilla Extract
2 tbsp water
- Preheat the oven to 165C. Lightly spray an 8x8 baking dish with cooking spray and line it with parchment paper. Spray the parchment paper.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
Sprinkle the dry mix over the wet mix and stir until just combined.
Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing. You can store in an airtight container at room temperature for up to 3 days. These also freeze well!
Recipe and Image Credit: Love and Lemons