Classic Fudgy Oil Brownies

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材料

作り方

手順

1. 1

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

   約5 分

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.

   約2 分

   調理のヒント： 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.

   約1 分

   調理のヒント： 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.

   約1 分

5. 5

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

   約1 分

   調理のヒント： 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.

   約1 分

7. 7

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

   約1 分

   調理のヒント： 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.

   約1 分

10. 10

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

    約25 分

    調理のヒント： 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.

    約1 時間

    調理のヒント： Patience is key! Cooling fully allows the brownies to set properly for clean cuts.