Have you ever considered the simplicity of a brownie? With very few ingredients you can have a beautiful pan of yummy in under 30 minutes. It does ignite a debate occasionally with some people “team cake” and others “team fudge”. I stand in the middle. This recipe could go either way depending on oven time. A happy medium you could say. My people, however, were “team fudge” today and that is what I gave them…Instant happiness!
The Usual Cast of Characters
- 1 cup unsalted butter, melted and cooled
- 2 tablespoons vegetable oil
- 1 1/4 cups white sugar
- 1 cup packed light brown sugar
- 4 large eggs,at room temperature
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon salt
- 1 cup all purpose flour
- 1 cup good quality, unsweetened cocoa powder
- 7 oz roughly chopped chocolate or large chocolate chips
The Steps to Glory
- Preheat oven to 175°C | 350°F.
- Lightly grease an 8×12-inch 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 color (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
- 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 for just under-done brownies (fudgier texture) or until the center of the brownies no longer jiggles and is JUST set to the touch.
After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.
*Do not over beat your batter once the flour and cocoa powder are added if you desire fudgy brownies, that creates air pockets in the batter which will give you cake-like textured brownies.
*Store at room temperature for 3 days, or refrigerate for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving OR reheat in the microwave.
We had a visitor this week from school. Tina Tiger, the Mayer of second grade, enjoyed the brownies and journaled all about the experience.
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