Rich Chocolate Brownies
Delicious fudgy brownies prepped before the oven even preheats, and eaten before it cools down.
Servings 20 small brownies
- 2 cups all-purpose flour
- 11 TBSP cocoa just under 1 cup
- 1 tsp baking powder
- 1½ tsp salt
- 4 eggs
- 2 cups white sugar
- 1⅓ cups oil
- 2 tsp vanilla essence
- chocolate chips optional topping
Preheat the oven to 350°F (180°C).
In a medium bowl, combine the flour (sifted), cocoa (sifted), baking powder and salt. Mix and set aside.
In a large bowl, beat the eggs well. Add the sugar gradually and mix in the oil and vanilla.
Add the dry ingredients to the wet ingredients and mix well. A spoon or spatula will do the trick.
Lightly spray a 9x13in (33 x 23cm) pan with oil and pour batter in. Option to sprinkle a handful of chocolate chips on the top before baking. Bake for 20 - 30 minutes or until a toothpick inserted in the center of the brownies comes out clean.
- Use a little less flour and ½ tsp of baking powder for more fudgier brownies.
- This recipe can be halved for a 9x9 pan.