Saturday, June 16, 2018

Fudgy Cocoa Brownies

These brownies are really similar to some others I've made, but I decided to try them anyway because they seemed so easy and are supposed to be fudgy.  They are super good and fudgy and MOIST (lol). The addition of a little oil plus the use of brown sugar helps with all of that. I really love these.  I made them three times in a few weeks.  Once just for us, and twice to take to potlucks.  The first time I used peanut butter chips, and then I chopped up some Ritter Sport chocolate bars for the other batches.  Both ways were great.  These don't cut very cleanly because of how fudgy they are.  But they're delicious so who cares.
Fudge Cocoa Brownies
adapted from Closet Cooking

1 cup butter, melted
2 tablespoons oil (vegetable or coconut)
1 cup sugar
1 cup brown sugar, packed
4 large eggs
1 tablespoon vanilla extract (optional)
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
7oz (200g) chocolate chunks or chips or pb chips (optional)

1.  Preheat the oven to 350F/180C.  Grease a 9x13 inch baking pan.  Line with parchment- optional. 
2.  Mix the butter, oil and sugars before beating in the eggs and vanilla extract. (I make these brownies right in the saucepan I melted the butter in.)

3.  Mix in the flour, cocoa powder and salt until just combined before mixing in the chocolate chunks.
Pour the batter into baking pan and bake until the top looks just set but still jiggles a little, about 18-22 minutes, before pulling out of the oven and letting it cool in the pan for 30 minutes. Slice and enjoy!

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