Best Chocolate Brownies
9
30 minutes
Get ready for the fudgiest, gooey‑centred brownies you’ve ever baked! After countless tweaks, we perfected this recipe to deliver that dreamy crackly top with a melt‑in‑the‑middle centre — all thanks to Mellow Yellow Rapeseed Oil, which gives brownies an ultra‑soft, indulgent texture while keeping them lower in saturated fat and naturally rich in Omega 3.
You’ll need a 9 inch/23cm square baking tin.
Method
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1
Preheat the oven to 170°C.
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2
Grease your baking tin with Mellow Yellow Rapeseed Oil and line with baking parchment.
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3
In a mixing bowl, place the sugar, eggs, vanilla extract and Mellow Yellow Rapeseed Oil, and mix thoroughly. Add your chocolate chips/pieces and then sieve in the cocoa powder, flour, salt and baking powder and mix thoroughly.
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4
Pour the mixture into the tin and bake for 20-25 minutes. We cook ours for 22 minutes, but it depends on how squidgy you like them, if you over cook the mixture it will be more cake like.
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5
Cool on a wire rack. For the perfect finishing touch, after cutting, dust with cocoa powder and chocolate shavings.
Ingredients
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110g Plain flour (if you’re gluten-free, opt for gluten-free plain flour
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40g Cocoa powder
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¼ tsp Salt
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300g Unrefined caster sugar
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3 eggs
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180ml Mellow Yellow Rapeseed Oil
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1½ tsp Vanilla extract
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100g dark chocolate chips or chocolate cut into small chunks
