Directions
- 1Preheat your oven to 160°C with the fan on.
- 2Grease and line an 8-inch square cake tin with homemade cake release or butter, and line with baking paper.
- 3Cut up 105g of 50% dark chocolate into larger chunks.
- 4Add the chopped chocolate to a bowl, then sift in ¾ of a cup of all-purpose flour and ½ a teaspoon of salt.
- 5Mix the dry ingredients and chocolate together until well combined.
- 6In a microwave-safe bowl, add ½ a cup or 113g of unsalted butter, ¼ of a cup of unflavored vegetable oil, ⅔ of a cup of cocoa powder, ½ a cup of packed soft brown sugar, 1 teaspoon of coffee powder, and 1 teaspoon of vanilla.
- 7Give the chocolate mixture a little mix, then pop it in the microwave for 20-second bursts at a time, mixing in between each burst until everything is fully melted and hot to the touch.
- 8In another bowl, add 1 cup of white granulated sugar and 2 large eggs.
- 9Using a hand or stand mixer, mix the sugar and eggs together for 3 minutes on a medium-high speed until it's light and creamy.
- 10Add your melted chocolate mixture to your whipped eggs.
- 11Gently fold the melted chocolate mixture into the whipped eggs with a spatula until just combined.
- 12Add your pre-mixed dry ingredients with the chocolate to the batter.
- 13Gently fold the dry ingredients into the batter until just combined.
- 14Pour the batter into the prepared cake tin.
- 15Give the tin a little shake to distribute the batter evenly and a few light bangs to get rid of any large air bubbles.
- 16Bake for 22 to 25 minutes depending on how fudgy you want your brownies to be.
- 17Once they're done, let them cool in the tray for about an hour or so to firm up.
- 18Run a thin knife around the edges to release the brownie from the tin.
- 19Using the baking paper, lift the brownie out of the tin.
- 20Cut the brownies into little pieces.
Ingredients
- 105 g dark chocolate
- 0.75 cup all-purpose flour
- 0.5 tsp salt
- 113 g unsalted butter
- 0.25 cup unflavored vegetable oil
- 1 cup white granulated sugar
- 0.5 cup packed soft brown sugar
- 0.6666666666666666 cup cocoa powder
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs
Equipment
8-inch square cake tinpastry brushbaking paperchopping boardknifebowlsieveforkmicrowave safe bowlmicrowavespatulahand mixercooling rack
Tips
- Do not overmix the batter, otherwise the brownies will be more cakey as opposed to fudgy.
- Baking time is key here, so do not overbake the brownies, otherwise they're going to end up more cakey.
- Melting some of the sugar helps to achieve that crinkled top.
- Whipping the eggs also helps to create that crinkled top.
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