Brownie recipes are so versatile because you can add almost anything to make them different, but always delicious. Some people like their brownies dry and some people like theirs fudgy. If you fall into the latter category then this brownie recipe is definitely for you! IF you like your brownies less gooey, then all you have to do is bake these a little longer and they won’t be as fudgy in the centre. So it’s a Win-Win! 🙂
So what do you need to make these brownies? Well not a lot and the best part is that you just add everything into a bowl and mix it by hand! You don’t need a hand or stand mixer to get the job done.
- 1 cup (227g) melted Butter
- 2 tablespoons Vegetable Oil
- 1 cup Brown Sugar
- 1 cup White Sugar
- 4 large Eggs at room temperature
- 4 teaspoons Vanilla Extract
- 1 cup (150g) All Purpose Flour
- 1 cup (123g) unsweetened Cocoa Powder
- 1 teaspoon Salt
- 1½ cups roughly chopped Chocolate or large Chocolate Chips
HOW TO MAKE BROWNIES:
As usual, you will need to preheat your oven to 180°C/350°F and grease your baking tin with non-stick spray or butter. For these brownies you can use a square or rectangular tin or glass dish that is oven proof. You can also line your tin with some baking paper to make sure the brownies don’t stick and release easily.
Prepare all your ingredients before starting, so measure out your ingredients, chop your chocolate if you are not using chocolate chips, melt your butter and crack your eggs.
In a large mixing bowl, add the melted butter, brown sugar and white sugar and mix well.
Next, add the eggs, vanilla extract and salt and mix for about 1 minute. Sift the flour and cocoa powder into the wet ingredients. Fold in the dry ingredients until well combined.
Fold in half of the chocolate and fold in. This is a thick mixture. Pour your batter into your prepared baking dish and sprinkle the rest of your chocolate on top.
Bake these for 30-40 minutes or until the brownies are firm and the centre doesn’t jiggle. You can stick a knife through the centre to check how well done they are. You want the centre to remain fudgy, but not runny.
Mille feuilles, also known as a Custard Slice, is an oldie, but a goodie! This recipe is easy enough for beginners and versatile enough to be adjusted for the more experienced!
If you’re thinking about making macarons, then you are in the right place, because these are my top tips for making great macarons every time.