Sunday, 13 December 2015

festive indulgence

Brownies are one of my family's all time favourite baked goods. They take very little time to prepare and are so simple that anyone can bake a batch with ease.

They are excellent homemade Christmas treats to giveaway to any chocolate fans.

These brownies have a nice flakey top while the centre is tender (not chewy), moist but not gooey. The original recipe calls for self raising flour but I took the liberty to substitute it with plain flour and baking powder. The baking powder makes the brownies softer and lighter in texture. I have also cut down the sugar amount from more than 200g to 150g. We simply love the rich and bittersweet taste and they go really well with a hot cup of coffee!

Easy Brownies

(makes 16)

150g semisweet chocolate, chopped
65g (1/2 cup) plain flour
30g (4 tablespoons) cocoa powder (unsweetened)
3/4 teaspoon baking powder
120ml (1/2 cup) vegetable oil (I used extra light pure olive oil)
150g (3/4 cup) granulated sugar
2 eggs
1 teaspoon pure vanilla extract

  • Melt chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool. 
  • Line the base and sides of a 7" square pan with parchment paper.
  • Sift together the flour, cocoa powder and baking powder, set aside.
  • Place oil, sugar, eggs and vanilla extract in a mixing bowl, whisk with a balloon whisk till well combined. Add in the melted chocolate and whisk until well combined.
  • Sift the flour mixture into the batter. With a spatula, fold thoroughly until all the flour mixture incorporates into the batter.
  • Pour the mixture into the prepared square pan. Spread the mixture evenly to the edges. (The mixture is rather sticky and gooey.)
  • Bake in preheated oven at 180 degC for about 30 ~ 35 mins until the top is firm and crusty, and a toothpick inserted into the centre comes out with some crumbs but no wet batter. Do not over bake. 
  • Cool in the pan for about 5 minutes. Unmold and transfer to a wire rack. Leave to cool completely before cutting into squares. Store in airtight containers.

Recipe Source: adapted from The Cookie and Biscuit Bible


Bakerro Admin said...

Hi Happy Homebaker, thank you for sharing your recipes, especially the recent festive cookies! Do you guys have any eggless recipes?

We would also like to invite you to join Singapore's newest Baking Community & Forum where you can promote your website and reach out to the local community at :D

Coffee, Cake, and Composition said...

Love the cute decorations. The Brownie cake looks delicious!

Javier Paredes said...

This above furnished post is just good and innovative...The use of granulated sugar is making the recipe more yummy...Nice post...Thank you too much.......

Custom Vitamins said...

Oh my gosh. I could tell fro the pictures that those brownies are moist and delicious! I hope mine would turn out as good as yours when I bake them

Mary Tan said...

how long can i keep this? and do i store room temp or in fridge. thanks

Happy Homebaker said...

Hi Mary, you can store in room temperature in airtight container for 3 to 4 days.