There’s little as satisfying as chocolate in the world. These nifty little brownies are testament to that, fudgy, smooth, sweet and delicious. They will definitely leave you wanting more. I rustled up this batch for a special special achievement, and neatly placed them individually in parchment paper slings. Neat, tidy, and yummy, cutely placed in these innovative Chumbaktin boxes, which btw are great for a dozen mini cupcakes as well! Can it be any more inviting?
Ingredients: (Adapted from Art of Desert)
1. 1/3 cup all-purpose flour
2. 1 cup water
3. 1/2 cup butter
4. 1/4 cup vegetable oil
5. 2/3 cup unsweetened cocoa powder
6. 1 1/2 cup granulated sugar
7. 1/2 cup brown sugar
8. 1 teaspoon vanilla extract
9. 1 tablespoon honey
10. 2 1/4 cups all-purpose flour
11. 2 1/2 teaspoons baking powder
12. 1/2 teaspoon salt
1. Preheat oven to 175*c. Line a 9×13” pan with aluminium foil.
2. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.
3. In a small saucepan, melt butter. When butter has melted, add the oil and cocoa powder; mix until smooth; set aside to cool. Beat the sugars, vanilla and honey into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended.
4. Spread evenly in the prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out with some moist crumbs attached. Cool completely. Peel off the aluminium foil and cut the brownie into serving sizes. Dust with powdered sugar.
1. If you want to keep it healthier, you can swap the butter for vegetable oil.
2. You can spruce these basic brownies up with whatever you like- some warm coffee instead of the water, ½ cup of pecans or walnuts for texture.
3. The brownies are super fudgy and exactly what a brownie should be like! This is a failsafe recipe!
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