Perfect Brownies

Name: Perfect Brownies
Total time: 1500 s
Yield: Yields 9 3x3” brownies
Cuisine: British
Ingredients: 4-5 eggs (depending on desired richness); 1/2 cup melted butter; 1 1/2 tablespoons cooking oil; 1 1/2 cups brown sugar; 1 tsp vanilla; 3/4 cup flour; 3/4 cup cocoa powder; Pinch salt; 1 cup chopped chocolate (or chocolate chips)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I have a 9x9” square pan, and I am sticking with it, no more square pan shopping for me. It’s perfect for my brownie recipe, which yields 9 gorgeous 3x3” slabs. I sell them in packs of 6, leaving me with 3 extras to satisfy my endless brownie cravings. #newyear2025

These brownies are rich, chocolatey, with a soft, slightly fudgy center and a crackly top—pure decadence in every bite if I do say so myself. They are also very easy to make and even easier to devour. You are welcome to customize them with your favorite toppings, or skip the extras because Oreos and chocolate bits bake beautifully. They stick like magic to the brownies, so no extra decorating needed. I bake mine plain and later decorated with light butterscotch sauce, melted chocolate, oreos, and sprinkles.

Bianca Mwale @bianca_eatsy

Saved

Ingredients

25 minutes

Yields 9 3x3” brownies

4-5eggs (depending on desired richness)
1/2 cupmelted butter
1 1/2 tablespoonscooking oil
1 1/2 cupsbrown sugar
1 tspvanilla
3/4 cupflour
3/4 cupcocoa powder
Pinchsalt
1 cupchopped chocolate (or chocolate chips)

Saved

Steps

25 minutes

1

Preheat oven to 175°C and double-line a 9x9” square pan with parchment. Set aside
2

In a large bowl, whisk the eggs until slightly frothy. Pour in the melted butter, cooking oil, and sugar, and whisk until smooth. Stir in the vanilla
3

Sift flour, cocoa powder, and salt into the dry ingredients. Gradually fold the mixture without overmixing
4

Into the batter, stir in the chopped chocolate, reserving a few for sprinkling on top if preferred
5

Pour the batter into the prepared pan and spread it evenly with a spatula. Sprinkle the remaining chocolate chips on top
6

Bake for 15-20 minutes or until a toothpick inserted comes out with moist crumbs and not clean for a fudgy result
OR
Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) for a cakey result
7

Let the brownies cool in the pan for 20 minutes. Lift them out using the edges of the parchment paper and using a sharp knife, cut into squares
P.S.:- For clean edges, chill them in the fridge for 30 minutes before cutting and wipe the knife clean between cuts
8

Enjoy your rich, chocolatey brownies as is or decorated with tampered chocolate, ganache, caramel, butterscotch sauce, lemon curd, etc

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