A dark gloomy week with heavy rain every day, not to my to-do list getting longer and longer!
Stressed in year 9? How will I manage year 13?!
But you know the saying, “Rain or sunshine, there’s always time to bake.” Okay, I admit that was completely made up by me…but, you know what I mean, right? 🙂
So, after a tough day at school, Anjali and I head over to my house to bake brownies. Not just any brownies, fudgy brownies. The brownies that are so intense and dark and moist and chewy and everything thing else that is found in a perfect brownie. What better way to get rid of school pressure and enter a world of pure bliss?
We both had made many fudgy brownie recipes before. Some were good. Some were okay. Some were cakey (and there is nothing more horrific than finding out your brownies turned out cakey). Why not just eat cake?
Sorry, to all those cakey brownies lovers, but I just can’t stand them.
But THIS recipe was worth sharing.
At first we hesitated. The directions were very unusual, as were the ingredients. Oil in fudgy brownies? But after having a look at the comments and pictures given in by other people, we decided to take the risk.
The result? An insanely moist brownie with the darkest shade of brown (the reward of using Dutch- processed cocoa powder).We somehow didn’t get that picture- perfect crackly top, but there was a definite crunch which I so much love in a brownie.
Look at that those cute googly eyes. It broke my heart to see them die…
….but this… this, piece of heaven…. it mended it 100 times over (not including the part when my heart started beating with so much excitement, it almost “broke” again). STRICTLY to be eaten in a dark corner with no one around in a 5 mile radius.
You have been warned! Don’t blame me if they vanish before you can say “fudgy brownies!”
Here’s the recipe, slightly adapted from the original recipe:
3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/3 cup vegetable oil
1/2 cup boiling water
1 1/2 cups white sugar
1/3 cup butter
1 1/3 cups all-purpose flour
1 tsp. vanilla extract
1/4 tsp. salt
Optional: 1 tsp. espresso powder (just to bring out the chocolate flavour. For mocha brownies, put 1 tbsp)
Optional: 1 1/2 cups of chocolate chips, nuts, or both! (for an added touch of sweetness and/or crunch)
- Preheat oven to 175 degrees Celsius. Grease and flour an 8×8 inch pan.
- In a large bowl, whisk together the cocoa and baking soda.
- Add the vegetable oil and boiling water. Mix well.
- Stir in the sugar and butter. Mix until it resembles cookie dough, then beat in the eggs.
- Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. If using chips or nuts, fold them into the batter.
- Spread batter evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter!).
- Allow to cool completely before cutting into squares.
Hope you give this recipe a try! You will be happy you did. 🙂
*Sigh* The joy of spreading happiness in the world. 😉