Sunday, September 25, 2011

Super fudgy brownies.

I've already blogged about these brownies, so I'll keep it short. They are the best brownies ever. The crust, the taste and the fudgieness is perfect. Unfortunately, the blog that contained the recipe is deleted, but I've still got the recipe saved on my computer, and thought I'd share it with you.

Super Fudgy Brownies:
borrowed from the (former) blog Not A Rabbit

3/4 Cup Vanilla Sugar (you could use regular granulated sugar and add some vanilla extract with the milk)
1/4 Cup Vegetable Oil
1/2 Cup Chocolate Soya Milk
160g Dark Chocolate (70% cocoa or more)
3/4 Cup - minus 2 Tablespoons Plain Flour
2 Tablespoons Cocoa Powder

Preheat the oven to 180'c  and line a 8 - 9 inch square brownie pan with baking parchment.

Put the sugar in a blender and whiz it into a fine powder. There will be sugar clouds! Don't skip this step, it's what makes the crust perfect.

Put the sugar into a medium sized mixing bowl and add the oil and the chocolate soya milk. Give it a little stir.

Melt the chocolate in the microwave and add to the sugar/oil/soya milk concoction. Mix well.

Now add the flour and the cocoa and stir like the wind (the chocolate will be cooling and the mixture will be thickening already).

Now pour/dump the mixture into your pre-lined baking tin, spread it around a bit (press it into the corners if it's quite thick already) and stick it in the oven for about 15 minutes, or until a toothpick comes out clean (honestly, I've never timed them. I usually just do the washing up while I wait. This week I got distracted reading MoFo blogs and totally forgot about them, and they were still great!).

Cool the brownies completely, then refrigerate for a couple of hours before cutting. I cut mine into about 16 small squares usually.


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