Fudgy Brownies
Enjoy these fudgy brownies made with vegetable oil for extra moisture. A rich, chocolatey treat with a touch of sea salt, perfect for any occasion!
Equipment
- 2 bowls
- 1 whisk
- 1 Baking dish 20x20 cm (8x8 in)
Ingredients
- 180 g Granulated sugar (1 cup)
- 60 g Powdered sugar (1/2 cup)
- 95 g All-purpose flour (3/4 cup)
- 55 g Cocoa powder (2/3 cup)
- 85 g Dark chocolate (1/2 cup) chopped
- 85 g White chocolate (1/2 cup) chopped
- 3/4 tsp Sea salt
- 2 Eggs ,large
- 120 ml Vegetable oil (1/2 cup) (e.g., sunflower oil)
- 3 tbsp Water
- 1 tsp Vanilla powder or extract* If using vanilla powder, add it to the dry ingredients. If using vanilla extract, add it to the wet ingredients.
Instructions
- Preheat the oven to 175°C (350°F). Line an 20x20 cm (8x8-inch) baking dish with parchment paper.
- Chop the chocolate
- In one bowl, sift together flour, cocoa powder, powdered sugar, granulated sugar, and sea salt. If using vanilla powder, add it to this mixture.
- In a separate bowl, whisk together the eggs, vegetable oil, water, and vanilla extract (if using extract).
- Slowly add the dry ingredients to the wet ingredients and stir gently until just combined. Don’t overmix.
- Add the chopped dark and white chocolate, folding it into the batter.
- Pour the thick batter into the prepared pan. Spread evenly with a spatula. Bake for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs. Don’t overbake!
- Cool & refrigerate: Let the brownies cool in the pan. Once cool, refrigerate for 1 hour before slicing for the ultimate fudgy texture.
