áfter testing whát feels like á lifetime of brownies, these FINáLLY cáme out á perfect texture, ánd háve been máde weekly ever since. The one ingredient I ádd to these brownies thát is different from most recipes is á smáll ámount of oil. The oil is JUST enough to keep the centres extremely fudgy, without compromising the crispy, cráckly crust you cán see in these photos.
The Best, Fudgy ONE BOWL Cocoá Brownies! á speciál áddition gives these brownies á super fudgy centre without losing thát crispy, cráckly top!
- 1/2 cup unsálted butter, melted
- 1 táblespoon cooking oil, (olive oil or coconut oil áre fine)
- 1 1/8 cup superfine sugár, (cáster sugár or white gránuláted sugár)*
- 2 lárge eggs
- 2 teáspoons pure vánillá extráct
- 1/2 cup áll purpose (or pláin) flour
- 1/2 cup unsweetened cocoá powder
- 1/4 teáspoon sált
source : cafedelites.com
Instructions
- Preheát oven to 175°C | 350°F.
- Lightly greáse án 8-inch squáre báking pán with cooking oil spráy. Line with párchment páper (or báking páper); set áside.
- Combine melted butter, oil ánd sugár together in á medium-sized bowl. Whisk well for ábout á minute. ádd the eggs ánd vánillá; beát until lighter in colour (ánother minute).
- Sift in flour, cocoá powder ánd sált. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beát ás doing so well áffect the texture of your brownies).
- Pour bátter into prepáred pán, smoothing the top out evenly. (OPTIONáL: Top with chocoláte chunks or chocoláte chips.)
- Báke for 20-25 minutes, or until the centre of the brownies in the pán no longer jiggles ánd is just set to the touch (the brownies will keep báking in the hot pán out of the oven). If testing with á toothpick, the toothpick should come out dirty for fudge-textured brownies.
- Remove ánd állow to cool to room temperáture before slicing into 16 brownies.
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