Brownies (Fudgy Cocoa)

Step 1

Preheat the oven to 350F.

Step 2

Grease an 8 inch square baking pan and line with parchment paper. Keep aside.

Step 3

In a separate bowl, combine 1/2 cup of unsalted butter (melted), 1 tablespoon cooking oil, and 1 1/8 cup of sugars (split total between granulated and brown allowing for fudgier brownies). Whisk really well for approximately a minute.

Tip: melt butter on stove top.

Step 4

Add 2 large eggs and 2 teaspoons pure vanilla extract. Beat for a good minute (this will play a role in creating a crackly top). By this point the batter will appear lighter in colour.

Step 5

Sift in 1/2 cup of all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/4 teaspoon salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to over beat as this will affect the texture of your brownies.

Step 6

Pour your batter into the prepared pan. Use a spatula to smooth out the top. Option to top with chocolate chunks or chips, M&Ms, and/or crushed walnuts. For a festive touch, top with crushed candy cane.

Step 7

Bake for 20-25 minutes. You know your brownies are ready when the centre of your pan no longer jiggles. Auntie A recommends checking for jiggly-ness at the 20 minute mark. Avoid over baking as it will affect how fudgy the brownies turn out.

Step 8

Allow to cool to room temperature before slicing into 9-12 pieces.

Step 9

Enjoy! Store in an air-tight container at room temperature overnight. After which, store in the refrigerator, and warm up in the microwave for 15 seconds prior to serving.

Note: recipe inspired by Cafe Delites