Fudgy and chocolate-y brownies

Difficulty 1/5

Everyone needs a go-to recipe for brownies, and my absolute favourite are the fudgy, gooey ones. To eat one and feel how it just melts in your mouth is absolute perfection. You can use this as a base and then add whatever you like: chocolate chips (milk, dark, white), nuts (hazelnuts, walnuts, almonds), fudge, caramel, etc! The sky is the limit. Brownies are generally easy and this one is not the exception. The only critical point is the cooking degree, it has to be just enough so that a skewer comes out clean from the center and any longer will cook out the gooey-ness, but other than that it’s a piece of cake… I mean, brownie. As a cool idea, it’s nice to give a gift of the dry mix in a nice container and include instructions for the rest 🙂

Portions: 16

Ingredients:
– 190g plain flour
– 1 tsp salt
– 90g cocoa powder
– 4 eggs
– 1/2 tsp vanilla essence
– 420g sugar
– 240ml vegetable oil

– icing sugar for dusting (optional)

Procedure:
1. Mix all the dry ingredients, this helps to prevent the cocoa powder from creating lumps.
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2. Make a hole in the center and add all the wet ingredients. Mix well.
img_0805img_08063. Line your mould or at least the bottom with baking paper, this will make it soooo easy to cut later, no more breaking up of the brownies will trying to unstick them from the base. Specially with these gooey ones. This goes into the oven at 160C for 40min or AS SOON as a skewer comes out clean from the centre.img_08074. Take out, peel the paper and cut into squares :D. Once it cools down (or the sugar melts) dust some icing sugar on top using a fine sieve if you wish 🙂

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Published by

Chef Lorena

Hello! My name is Lorena Salinas and I’m a chef. I absolutely love to cook and eat. Discovering new techniques, styles and ways to apply it to things that I already know gets me really excited. I really look forward to seeing people cook my recipes or even make them better than I originally did. Welcome to my food world! For info and collaborations e-mail cravingsjournal@gmail.com

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