Chocolate Brownies
These chocolate brownies are made with cold pressed rapeseed oil instead of butter, not that you’ll be able to tell the difference because they are just as luxurious, gooey and chocolatey as a traditional brownie recipe.
Makes 12
Ingredients
200g 70% plain dark chocolate
85g plain flour
1 tsp baking powder
225g caster sugar
1 tsp vanilla essence
2 large eggs plus 1 large egg yolk, beaten together
Method
Heat the oven to 180C / Fan 160C / Gas Mark 4 and line a 20cm square baking tin with baking paper.
Break the chocolate into small pieces and place in a bowl over a pan of gently simmering water, stirring occasionally until it has all melted. Make sure the water does not touch the bowl. Add the oil and mix in well, then remove the bowl from the pan of water.
Mix the flour, baking powder and sugar together and stir into the chocolate and oil mixture. Add the eggs and mix well before pouring into the baking tin.
Cook in the oven for about 30 minutes until a metal skewer inserted into the middle comes out clean. When cool cut into 12 pieces and then remove from the tin.
Prep Time
20 minutes
Cooking Time
30 minutes
