Chocolate brownies recipe

 

Ingredients;

1 1/2 cups sugar, granulated

all-purpose flour, 3/4 cup

1/3 cup sifted cocoa powder if it's lumpy

1/2 cup sifted if lumpy powdered sugar

Dark chocolate chips, half a cup

Sea salt, 3/4 teaspoons

two huge eggs

Extra-virgin olive oil or 1/2 cup canola oil**

2 tablespoons water

1/2 teaspoon vanilla

Instructions

The oven should be heated to 325°F. If using a 9x9 baking dish, the brownies will overcook. Instead, use an 8x8 baking dish and line it with parchment paper. the parchment sheets with spray.

Combine the sugar, flour, cocoa, powdered sugar, chocolate chips, and salt in a medium bowl.

Whisk the eggs, water, vanilla, and olive oil in a sizable basin.

The dry mixture should be added on top of the wet mixture, then mixed quickly.

The batter will be thick, but that's okay. Pour it into the prepared pan and smooth the top with a spatula. Note: It's preferable to remove the brownies from the oven sooner rather than later. Bake for 40 to 48 minutes, or until a toothpick inserted into the centre of the brownies comes out with only a few crumbs attached.you overstay your welcome).Slice only after complete cooling.*** For up to three days, keep at room temperature in an airtight container. These freeze well, too!

Notes;

If you want to cut back on the sugar, I've found that using 1 cup of granulated sugar instead of 1 1/2 cups works well.

I like to use olive oil since I always have it on hand and because I like the way it tastes with chocolate. Remember that you will be tasting it here. Use canola oil for a more bland flavour.

These brownies will have a very gooey centre when they are done baking. Before cutting into them, let them cool completely (approximately 2 hours) to give them time to set up. They will go on.Once they cool down from the oven, they begin to stiffen up. Put the brownies in the refrigerator if you still prefer a harder brownie.