Recipe: Ultimate chocolate brownies
Delicious recipes from premium vanilla extract producer Nielsen-Massey.
What you'll need
115g best 70% cocoa chocolate
80ml extra virgin olive oil
70g Allinson Nature Friendly|Self-raising White Flour
1 level tsp baking powder
Pinch of salt
3 medium eggs
150g Billington’s Golden Caster Sugar
1 tsp Nielsen-Massey Vanilla Extract
Silver Spoon icing sugar for sprinkling (optional)
Place chocolate in a bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until chocolate melts. Alternatively, melt in the microwave for around 20 seconds. Do not overcook in the microwave. Whisk in oil. Leave to cool.
Sift flour, baking powder and salt into a bowl. In another bowl whisk the eggs and sugar until light and pale. Stir in the vanilla extract and chocolate mix. Gently fold in the flour mix, until all is incorporated. Line an 20cm square non-stick tin with baking parchment and oil lightly. Pour in brownie mix and smooth over.
Bake in an oven 180°C/375°F/gas 5 for 20-22 minutes. Test with the point of a thin sharp knife, which should come out just clean, but slightly moist. Cool, then cut into squares. Serve sprinkled with sifted icing sugar.