Brownies are one of my family’s all time favourite baked goods. They take very little time to prepare and are so simple that anyone can bake a batch with ease.
They are excellent homemade Christmas treats to giveaway to any chocolate fans.
These brownies have a nice flakey top while the centre is tender (not chewy), moist but not gooey. The original recipe calls for self raising flour but I took the liberty to substitute it with plain flour and baking powder. The baking powder makes the brownies softer and lighter in texture. I have also cut down the sugar amount from more than 200g to 150g. We simply love the rich and bittersweet taste and they go really well with a hot cup of coffee!
150g semisweet chocolate, chopped
65g (1/2 cup) plain flour
30g (4 tablespoons) cocoa powder (unsweetened)
3/4 teaspoon baking powder
120ml (1/2 cup) vegetable oil (I used extra light pure olive oil)
150g (3/4 cup) granulated sugar
1 teaspoon pure vanilla extract
- Melt chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool.
- Line the base and sides of a 7″ square pan with parchment paper.
- Sift together the flour, cocoa powder and baking powder, set aside.
- Place oil, sugar, eggs and vanilla extract in a mixing bowl, whisk with a balloon whisk till well combined. Add in the melted chocolate and whisk until well combined.
- Sift the flour mixture into the batter. With a spatula, fold thoroughly until all the flour mixture incorporates into the batter.
- Pour the mixture into the prepared square pan. Spread the mixture evenly to the edges. (The mixture is rather sticky and gooey.)
- Bake in preheated oven at 180 degC for about 30 ~ 35 mins until the top is firm and crusty, and a toothpick inserted into the centre comes out with some crumbs but no wet batter. Do not over bake.
- Cool in the pan for about 5 minutes. Unmold and transfer to a wire rack. Leave to cool completely before cutting into squares. Store in airtight containers.
Recipe Source: adapted from The Cookie and Biscuit Bible