Ingredients
Makes: 1 pan brownies
- 50ml vegetable, sunflower or safflower oil
- 150g white caster sugar
- 2 medium free-range eggs, well beaten
- 1 teaspoon vanilla essence
- 50g cocoa powder
- 1/2 teaspoon baking powder
- 80g plain flour
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Preheat the oven to 175 degrees C/fan 155 C.
- In a large bowl mix together oil and sugar. Add eggs and vanilla essence and stir vigorously until well blended.
- Carefully add cocoa powder with the baking powder and flour and mix well.
- Grease and flour a 20× 20cm baking pan and pour batter into the tin, using a spatula to make sure you clean the bowl.
- Bake for approximately 15 minutes or until finished. A cocktail stick inserted in the centre should come out with a few very slightly moist crumbs on it. That means your brownies are done, but still have that gooey, fudgy texture.
Tip
TIP: Chocolate brownies are yummy hot or cold, and can be served as they are or with some vanilla ice-cream. Putting the brownies in the fridge will keep them fresh for up to a week...if they last that long! They can also freeze well.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
0
Wouldn't make this again too much flour. - 13 May 2017
0
this is the best if i say it myself - 27 May 2013
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