My daughter says they are literally THE Bestest, Fudgy Cocoa Brownies ever, well this weekend treat seems deserving of anybody’s coffee table. An awesome brownie for that special occasion.
1/2 cup unsalted Yorkshire butter, melted
1 tablespoon olive oil
1 1/8 cup caster sugar
2 large free range eggs
2 teaspoons Madagascan vanilla extract
1/2 cup all purpose flour
1/2 cup unsweetened fair trade cocoa powder
1/4 teaspoon fine salt
How to create this gorgeous brownie-
Preheat oven to 176°C.
Lightly grease an 8x12-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined but been gentle.
Fold in 3/4 of the chocolate pieces.
Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
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 for fudge-textured brownies.
After 10 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies.ENJOY!
Store at room temperature for up to 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 2 months. Thaw overnight in the fridge then allow to warm slightly, before serving or as we do, quick micro blast.