Classic Fudgy Oil Brownies

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F).

   Ca. 5 min.

2. 2

   Grease an 8x8 inch (20x20 cm) baking pan and line it with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.

   Ca. 2 min.

   Kokkens note: The parchment paper 'sling' is the key to removing the brownies cleanly from the pan.

3. 3

   In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.

   Ca. 1 min.

   Kokkens note: Whisking the dry ingredients ensures the leavening and salt are evenly distributed.

4. 4

   In a separate large bowl, beat the eggs with a whisk until they are pale and slightly frothy.

   Ca. 1 min.

5. 5

   Add the granulated sugar to the eggs and whisk vigorously for about a minute until the mixture is thick and well combined.

   Ca. 1 min.

   Kokkens note: This step helps create the desirable shiny, crackly top on your brownies.

6. 6

   Whisk in the vegetable oil and vanilla extract until the batter is smooth and glossy.

   Ca. 1 min.

7. 7

   Add the dry ingredient mixture to the wet ingredients and use a spatula to gently fold everything together until just combined.

   Ca. 1 min.

   Kokkens note: Be careful not to overmix, as this can make the brownies tough instead of fudgy.

8. 8

   If using, fold in the chopped pecans.

9. 9

   Pour the batter into the prepared pan and spread it into an even layer with the spatula.

   Ca. 1 min.

10. 10

    Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

    Ca. 25 min.

    Kokkens note: For a fudgier texture, it's better to slightly underbake than to overbake.

11. 11

    Place the pan on a wire rack and let the brownies cool completely before lifting them out and cutting into squares.

    Ca. 1 t.

    Kokkens note: Patience is key! Cooling fully allows the brownies to set properly for clean cuts.