
INGREDIENTS
- ½ cup oil, vegetable or any nuetral tasting oil
- 1 cup icing sugar, (138 grams) or powdered sugar,
- ½ cup brown sugar, (100 gram) or more icing sugar
- 3 large eggs
- 1 cup plain flour, (114 grams)
- ¾ cup unsweetened cocoa powder, good quality,( 70 grams)
- ¼ teaspoon salt
Method
- Pre-heat the oven at gas mark 4 or 350 F or 177 C.
- Line your 8 inch square baking dish with baking paper. Leave the extra edges of baking paper hanging on the two sides.
- In a bowl, take white sugar, brown sugar, and oil. Mix together with the help of a whisk.
- Add eggs and whisk again until smooth. No over-mixing!
- Place a sieve over the mixing bowl. Sieve cocoa and flour right in the bowl.
- Mix wet and dry ingredients with a spatula just until combined. Scrap the sides of the bowl with rubber spatula as needed. Again do not over-mix. This mixture might be thick but that's ok.
- Check after 20 minutes by shaking the dish lightly.
- Let the brownie cool naturally for at least 30 minutes or preferably until completely cool. Slide a knife around the edge to loosen the brownie. Then lift it out with the help of butter paper handles. Cut brownie into 16 pieces and serve.
- After cooling store on the counter for 5 days or in the fridge for 10 days. You can freeze brownies for 3 months.
CategoryDeserts