Brownie Recipe With Oil
This pantry-friendly cocoa brownie with oil will become your go-to brownie recipe. The top is crackly and the center is fudgy is so easy to get.
Servings 16 Servings
- ½ cup oil vegetable or any nuetral tasting oil
- 1 cup icing sugar (138 grams) or powdered sugar,
- ½ cup brown sugar (100 gram) or more icing sugar
- 3 large eggs
- 1 cup plain flour (114 grams)
- ¾ cup unsweetened cocoa powder good quality,( 70 grams)
- ¼ teaspoon salt
Pre-heat the oven at gas mark 4 or 350 F or 177 C.
Line your 8 inch square baking dish with baking paper. Leave the extra edges of baking paper hanging on the two sides.
In a bowl, take white sugar, brown sugar, and oil. Mix together with the help of a whisk.
Add eggs and whisk again until smooth. No over-mixing!
Place a sieve over the mixing bowl. Sieve cocoa and flour right in the bowl.
Mix wet and dry ingredients with a spatula just until combined. Scrap the sides of the bowl with rubber spatula as needed. Again do not over-mix. This mixture might be thick but that's ok.
Check after 20 minutes by shaking the dish lightly.For the moist fudgy brownie: If the batter giggles, continue to bake. If the batter is set remove it from the oven and the brownie will continue to bake in the dish. The brownie will as it cools.For a well-set fudge brownie: Once the brownie is set, check by inserting a toothpick. If you see wet crumbs, the brownie is ready. If the liquid batter is visible on the stick, bake the brownie for another 5-7 minutes.
Let the brownie cool naturally for at least 30 minutes or preferably until completely cool. Slide a knife around the edge to loosen the brownie. Then lift it out with the help of butter paper handles. Cut brownie into 16 pieces and serve.
After cooling store on the counter for 5 days or in the fridge for 10 days. You can freeze brownies for 3 months.
- Spoon and level to measure: Spoon ingredients like flour and cocoa powder in the measuring cup then level it by sliding a knife over it. This helps to measure ingredients correctly without overpacking.
- Mix the dry and wet ingredients with a spatula not whisk. Mix until just combined and avoid over mixing.
- Fudgy brownie tips: Most important tip is just to bake till the center is not jiggly upon shaking and firm.
- Use correct size pan: For best brownies, the height of batter filled in-tray should be between ¾ to 1 inch.
- Oil: Any vegetable oil with a neutral flavor works best. Pomace Olive can also be used.
- Eggs: Use room-temperature eggs and do not overbeat them.
- Sugar: You may use icing sugar or powdered sugar for this recipe. If you grind your own sugar, measure powdered sugar. Do Not measure granulated sugar, and then grind it afterward. Otherwise, your brownie will be too sweet.
- Brown sugar: If you are short on brown sugar, white sugar can do.
- Use good quality cocoa powder for the best taste like Hershey's dark cocoa.
Serving: 1servings | Calories: 168kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 53mg | Potassium: 92mg | Fiber: 2g | Sugar: 14g | Vitamin A: 51IU | Calcium: 17mg | Iron: 1mg