Brownie recipe
Second only in fame to my cookies.
Ingredients
- 180g unsalted butter, melted and hot - browned butter
- 3.5 tablespoon olive oil or coconut oil
- 190g caster sugar (can also use white granulated sugar)
- 150g light brown sugar
- 3 large eggs
- 1.5 teaspoons pure vanilla extract
- 90g flour
- 3 tbsp corn starch (this is what gives it the crinkly top)
- 90g cocoa powder
- 3/4 teaspoon salt
- Chocolate chips / pieces if you wish (around 100g)
Instructions
- Preheat oven to 175°C (fan)
- Lightly grease your baking pan. Line with parchment paper (or baking paper)
- Brown the butter.
- While the butter is still hot, combine with the oil and sugar together in a medium-sized bowl. Whisk well for about a minute.
- Add the eggs and vanilla; beat well, until lighter in colour (another minute or so).
- Sift in flour, cocoa powder, corn starch and salt. If adding chocolate chips, add now. Gently fold the dry ingredients into the wet ingredients until just combined (do not overbeat as doing so well affect the texture of your brownies).
- Pour batter into prepared pan, smoothing the top out evenly.
- Bake for 25-30 minutes, or until the centre 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 but not gooey for fudgy brownies.
- Remove and allow to cool to room temperature before slicing and adding icing sugar (as any respectable brownie should have on top)