We think we’ve discovered the best chocolate brownie recipe ever and better still its really easy and uses store cupboard ingredients so you can whip some up anytime!
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.