Emma Sparro

These are always an absolute hit in our house! They are super fantastic for school lunches and very very easy to make!

Me personally, I store these in the fridge, although they do come out of the fridge kinda hard, so it’s best to warm them up slightly or leave on the bench until they come to room temperature.

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It’s optimal to use a good quality chocolate and I also like to use a mixture of choc chips and melts so the melts make pockets of chocolate goodness throughout the brownie as choc chips tend to retain their shape.

I tend to cook these in an 8×12 slice tin although an 8×8 tin would have a super thick brownie as a final result and those are fantastic for dessert nights paired with vanilla icecream!

Brownies

Difficulty: Easy

Prep time

15

minutes

Cooking time

35

minutes

Ingredients

• 5 tbsp Butter

• 1 & ¼ cups Sugar

• 2 Eggs

• 1 Egg Yolk

• 1 tsp Vanilla

• ⅓ cup Vegetable Oil

• ¾ cup Cocoa Powder

• ½ cup Flour

• ⅛ tsp Baking Soda

• 1 tbsp Cornflour

• ¼ tsp Salt

• ¾ cup Chocolate Chips** (See Notes)

Directions

• Preheat oven to 180C
• Melt the butter and whisk with sugar in a bowl
• Add eggs, egg yolk and vanilla and mix until combined
• Fold in Vegetable Oil, Cocoa Powder, Flour, Baking Soda, Cornflour and salt with a spatula until combined.
• Once combined add in Chocolate chips and fold in with the spatula.
• Line a slice tray with baking paper and flatten brownie mix into the tray.
• Cook for 35-40 minutes. Allow to cool slightly before cutting.

Notes

• For larger pockets of Chocolate, use a mixture of Choc Melts and Choc Ships. I also like to use a mixture of white, dark and milk choc chips in my brownies as well.