We REALLY enjoyed these brownies yesterday… still I have to behave if Im going to shed some more weight for our holiday next august. These brilliant brownies are great for storing, how long they’ll last with the kids around is another matter.
Next time I make them I might try adding some raisins etc and less oil…Yummy!
65g plain cocoa powder
350g Demerara sugar
250g plain flour
1 teaspoon baking powder
250ml vegetable oil
1 tsp vanilla extract
Mix together the cocoa powder, sugar, flour, baking powder and salt.
Add the water, vegetable oil and vanilla and stir well … the mixture may look a little greasy and the choc mix & oil may separate but keep mixing and pour into the greased tray. Although I think next time I’ll use less oil, maybe only enough to moisten and bind… 250ml really is ALLOT of oil…. but the brownies worked out BEAUTIFULLY so I CANT KNOCK IT.
Spread evenly in a grease-proof paper lined baking tin. (original recipe suggests a 23 x 33cm or 9 x 13 inch tray… we didnt use paper just greased the tray with margerine)
Bake for 25 to 30 minutes in the preheated oven. Let it cool down for at least 10 minutes before cutting into squares. (our oven is on the way out… never the less it took us an hour to cook these brownies where as the original recipe called for 25 – 30 minutes… you may have to gently prod the brownie mix to test its readiness as we did)
We served our brownies with sweet fresh cut strawberries but some cream (or mock cream CLICK HERE FOR RECIPE) would taste gorgeous with this recipe