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Name: Brownie cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup (240g) unsalted butter melted and cooled; 2 tablespoons (30ml) vegetable oil; 1 1/4 cups (260g) white sugar; 1 cup (200g) packed light brown sugar; 4 (57g each) large eggs at room temperature; 1 tablespoon (15ml) pure vanilla extract; 3/4 teaspoon salt; 1 cup (130g) all purpose flour; 1 cup (100g) good quality unsweetened cocoa powder; (200g) roughly chopped chocolate or large chocolat

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INGREDIENTS

1 cup (240g) unsalted butter ; melted and cooled
2 tablespoons (30ml) vegetable oil
1 1/4 cups (260g) white sugar
1 cup (200g) packed light brown sugar
4 (57g each) large eggs ; at room temperature
1 tablespoon (15ml) pure vanilla extract
3/4 teaspoon salt
1 cup (130g) all purpose flour
1 cup (100g) good quality ; unsweetened cocoa powder
(200g) roughly chopped chocolate or large chocolat

INSTRUCTIONS

Preheat oven to 175°C | 350°F.

Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.

Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).

Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).

Fold in 3/4 of the chocolate pieces.

Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.

Bake for 25-30 minutes in 160°C and then change temperature and time accordingly as you like it.

OR 35-40 minutes in 180°C if you like your brownies well set and firm.

NOTES

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Brownie cake

1 cup (240g) unsalted butter melted and cooled
2 tablespoons (30ml) vegetable oil
1 1/4 cups (260g) white sugar
1 cup (200g) packed light brown sugar
4 (57g each) large eggs at room temperature
1 tablespoon (15ml) pure vanilla extract
3/4 teaspoon salt
1 cup (130g) all purpose flour
1 cup (100g) good quality unsweetened cocoa powder
 (200g) roughly chopped chocolate or large chocolat

Preheat oven to 175°C | 350°F.
Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
Fold in 3/4 of the chocolate pieces.
Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
Bake for 25-30 minutes in 160°C and then change temperature and time accordingly as you like it.
OR 35-40 minutes in 180°C if you like your brownies well set and firm.

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.6mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.