Brownies – a super bittersweet subject for my mother and I. I’ve always had issues with brownies because the brownie I like should be the right amount of fudginess, a bit of a crackly top, not too sweet, rich in chocolate but not too decadent. And these prerequisites are hard to accomplish in one brownie.
But today, after about 137 trials I bring you the ultimate brownie by Kitchen Therapy. Surprisingly, these are also eggless and dairy free – which means a lot of it is pantry ingredients – and about as easy as making roti dough. Inspired along with the oil + water mixture to replace eggs, it has worked with my brownie recipe fabulously.
The most crucial part of this recipe is the baking time – 12.5 minutes, not a minute more, not a minute less. When you remove them from the oven, you may think the batter is not cooked through yet – but be rest assured, as the brownie cools, it also cooks further. This is what results into gooey brownies. This recipe yields exactly 12 perfect brownies – that are slightly gooey on the inside overall cake like, and just sinful.
- 1 ½ cups flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
- 1 ½ tbsp vanilla essence
- ¼ cup espresso, room temperature
- ¾ cup vegetable oil
- ¼ cup + 2 tbsp water, room temperature
- ½ cup + 2 tbsp brown sugar
- ½ cup castor sugar
- Preheat the oven to 180C and prepare a baking tin not bigger than 8 inch by 8 inch by greasing and flouring
- In a separate bowl, whisk together flour, cocoa powder, salt, baking powder, baking soda
- In a large mixing bowl whisk the water and oil together until well emulsified and white in colour
- Then add the espresso, vanilla, sugars and whisk well for 3 minutes
- Then fold in the dry ingredients, ensuring no dry lumps – do not overmix
- Pour batter into the baking tin
- Bake for only 12.5 minutes
- Remove form oven and allow to cool completely before you slice
- Store in an airtight container