We think we’ve discovered the best chocolate brownies ever and, better still, they’re super simple and use store cupboard ingredients so you can whip some up anytime! By using Mellow Yellow Cold Pressed Rapeseed Oil, we’ve made this brownie mixture really quick so they just require mixing together in your bowl and baking. Next thing, you’ll have a delicious and indulgent treat that any chocoholic will love.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
9inch/23cm square baking tin - 8 inch works too, the brownies are just a little thicker.
110g Plain flour(if you're gluten-free, just swap for Dove's Gluten-Free Plain Flour)
40g Cocoa powder
¼ tsp Baking powder
¼ tsp Salt
300g Unrefined caster sugar
180ml/165g Mellow Yellow Rapeseed Oil
1½ tsp Vanilla extract
(Optional and not for non dairy) Handful of each milk, white and dark chocolate chips
Makes 16 brownies
Preheat the oven to 180ºC.
Grease your baking tin with Mellow Yellow Rapeseed Oil and line with baking parchment. Sieve the cocoa powder, flour, salt and baking powder into a bowl and mix well. In a separate bowl place the sugar, eggs, vanilla extract and Mellow Yellow Rapeseed Oil, and mix thoroughly. Pour the dry ingredients into the wet mixture, add the chocolate chips (optional) and mix well. Pour the mixture into the tin and bake for 20-25 minutes. We cook ours for 23 minutes, but it depends on how squidgy you like them, if you over cook the mixture it will be more cake like. Cool on a wire rack.