If you’re anything like me, it’s not very often that you need a big pan of brownies. It’s not like I have to do bake sales or church dinners or anything. Mostly I need brownies, all to myself, every 28 days. I just need a small little pan that I can eat too many of, and then offload the balance of the pan off on my coworkers the next day. This does the trick. This might make these brownies sound medical. Maybe they are. I also find gin and tonic helps.
But back to these brownies. They are rich, moist, chocolatey, and EASY. You can even leave out the egg, and reduce the cocoa powder by a tablespoon and just like that, vegan brownies. So virtuous!
The trick to good brownies really is cocoa powder. Cocoa is, when you think about it, chocolate flavour concentrate. Seeing chocolate melted in and incorporated into a recipe for brownies is likely a hint that a recipe will not turn out the way your hoped.
22 -25 m
1 cup unbleached all-purpose flour
1/2 cups white sugar
1/2 Demerara sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cups chocolate chips
1/2 cup + 3 tbsp water
1/2 cup vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour, sugars, cocoa powder, baking powder, salt and chocolate chips. Pour water, vegetable oil, egg and vanilla into a measuring cup and mix together with a fork; mix into dry ingredients until just blended. Spread evenly in a 9×9 inch baking pan lined with baking parchment.
Bake for 22-25 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
Note: if you really want to go H.A.M. on your cravings, melt 1 bashed up Skor bar in a small saucepan over low heat with 2 tbsp golden syrup, and drizzle over you slightly cooled brownies. While Skor goo is still warm, top with a few handfuls of broken pretzels.