Best ever brownies (and our choice for our first Bakerman Day)

April 5, 2018
Last week, I featured some great Bakerman Day ideas that I was given on Facebook, and this week I’m featuring the recipe for the brownies and Astros we made.
As you’ll see, I got some wonderful suggestions, but I wanted to make something that required very little decorating as I’m horrible at this – even with basic icing and sprinkles.
I also wanted to bake something easy, and since I think chocolate is usually a winner, I went with chocolate brownies. I have lots of brownie recipes, including an amazing one from Jamie Oliver, but I decided to try something new.
I found a fantastic recipe over at Bigger Bolder Baking, a food blog with gorgeous images and recipes, and I love the tips and tone of its writer Gemma Stafford.
I followed the recipe exactly, and used Cadbury milk chocolate, chopped up. A few minutes before the brownies had finished baking we put Astros on for a fun and colourful vibe (and since kids are supposed to help, my toddler chipped in, and did some quality control by eating more than a few). Instead of just topping the mixture with them, in hindsight I should have stuck them in as a lot of them fell off when I later cut them into pieces.
This recipe is a must-keep, and I’m sure I’ll return to it often. It’s very easy too. The baking time was about 40 minutes, and prep and making time, about 20 minutes, if that.
  • 1 cup (8oz/227g) butter, melted and cooled
  • 2 tablespoon vegetable oil
  • 1 cup plus 2 tablespoons (6¼oz/184g) brown sugar
  • 1 cup plus 2 tablespoons (8¼oz/244g) white sugar
  • 4 large eggs, room temperature
  • 4 teaspoons vanilla extract
  • 1 cup (5oz/150g) all purpose flour
  • 1 cup (4oz/123g) good quality, unsweetened cocoa powder
  • 1 teaspoon salt
  • 1½ cup (9oz/270g) roughly chopped chocolate or large chocolate chips
  1. Preheat the oven to 350°F (175°C) then line a 7×11 inch baking trey with parchment paper and set aside.
  2. In a large bowl combine melted butter, oil and both sugars.
  3. Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light in colour.
  4. Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until just combined – don’t overmix. Fold in half of the chocolate chunks.
  5. Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
  6. Bake for 35-40 minutes, or until the centre of the brownies no longer jiggles and is just set to the touch.
  7. Remove from the oven and allow to cool to room temperature before removing from the baking tray and cutting into pieces.
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  • Jackie

    Oh my word, that looks delish

    April 5, 2018 at 9:04 am Reply
  • mishkakajee

    Looks divine

    April 5, 2018 at 10:36 am Reply
    • Tanya

      Thanks so much – they really were!

      April 6, 2018 at 7:17 pm Reply

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