The best brownies are sticky and really rich in chocolate flavour. Normally you will have 2 sets of bowls and needing to melt chocolate, but I came across this recipe at Cafe Delites and it is so simple. Just one bowl 10 minutes and you have a great brownie in the oven.
The original recipe has no chocolate in it and you still get that wonderful rich chocolate flavour, so you don’t need to add the chopped chocolate if you don’t want to. You could instead add chopped walnuts. But I wanted to make this recipe taste a little bit of Christmas, so I decided to crush candy canes and add them to the batter. So with the chopped up chocolate and the sweet minty flavour they were just perfect.
3 good advice for brownies.
– When you add the eggs beat them with the butter and sugar very well or until it is fluffy and light in colour.
– Don’t over beat your batter once the flour and cocoa powder are added.
– Do not over bake them! They are supposed to be sticky ….
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- 1/2 cup melted Butter
- 1 tbsp cooking Oil, Olive oil or Coconut
- 1 1/8 cup fine Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
- 1/2 cup Flour
- 1/2 cup unsweetened Cocoa Powder
- 1/4 tsp Salt
- 100 gr dark Chocolate, roughly chopped
- 3 Candy Canes
Preheat oven to 175°C (350°F)
Line a baking pan with parchment paper and set aside.
Combine melted butter, oil and sugar together in a bowl and whisk well for about a minute.
Add the eggs and vanilla and beat until lighter in colour.
Sift in flour, cocoa powder and salt, and gently fold into the wet ingredients until just combined.
Put the candy canes in a plastic bag and crush them.
Then add the chopped chocolate and the candy canes to the batter.
Pour into the baking tin and bake for about 20 to 25 minutes, depending on the oven.
Brownies are supposed to be sticky so bake until the center of the brownies in the pan no longer jiggles and is just set to the touch. The brownies will keep baking in the hot pan out of the oven