I hope you're all having a sweet day 🙂

Brownies are my family's favorite dessert, and this is one of the reasons why I've been making it regularly for the last two decades. Another reason is that it only takes me fifteen minutes to put it in the oven, and then it will be done in a jiffy, while I prepare our meals. However, I seldom eat traditional brownie myself because it has a good amount of sugar; this time, though, I was in the mood for one good bite--or two, or ten--, and so I prepared a small one (450 gr, 4-6 servings) to have in our kitchen for an occasional dessert.

This recipe uses oil instead of butter, so it's ideal for us who don't want any lactose in our food.

If you're interested in eating a delicious homemade brownie that will only take you a few minutes, follow this recipe for a provocative brownie, with an intense chocolate flavor, very dark chocolate color inside and with that delicate shiny, flaky top that everyone loves.

Traditional brownie is one of the few desserts that I avoid eating when I eat out, and this is because I prefer the one made by my own recipe; besides, I love my brownie served with fruit and real chocolate sauce regardless of any additional such as chantilly or gelato. I make it a little chewy, but I add baking soda to help it form a nice crust.

Let's Make Delicious Brownie for Dessert!

It will only take us a few minutes 😁

For the brownie:

• 1/2 cup cane sugar
• 1/2 cup sugar
• 1/2 cup corn oil
• 1/2 cup beaten egg
• 3 teaspoons vanilla essence
• 1 cup all purpose wheat flour
• 1/3 cup cocoa powder (I used Savoy, unsweetened)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda

For the chocolate sauce:

• 50 gr Savoy dark chocolate
• 50 gr Savoy cocoa powder (unsweetened)
• 80 ml water
• 1 teaspoon salted margarine

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• Your favorite fruits and nuts to serve
• enough margarine to grease the baking pan

Preparing the Batter

You'll see that this is one of the most simple recipes you would ever follow.

First of all, mix the sugar and oil so the latter hydrates well. You just need to mix it until you see the oil has been absorbed.

I used a hand whisk this time; sometimes I use a pastry spoon.

While the sugar is absorbing the oil, you can dry mix the flour, cocoa powder, salt, and baking soda.

Then add the vanilla essence and beaten eggs

Mix well.

It's time to join the two mixes.

I now used my silicone pastry spoon, as it allows me to scrape on the sides of the bowl while folding the mixture.

As soon as you're done folding the batter, you can grease your favorite baking pan and pour the mixture in. Then you can add the chocolate bits.

I like using a pyrex always that I can. And this time I greased it with enough margarine--only.

Are there good chocolate chips in your local stores?

You must know I don't like commercial chocolate chips much, not the ones I can afford at least.

I think that the chocolate chips that are sold ready to use bring more crunchiness inside the brownie; however, as I don't find them tasty (they taste like starch and almost no chocolate), I prefer to cut small pieces of a quality chocolate that I really like, such as Savoy or the 70% all-purpose dark chocolate from St. Moritz, which is quite affordable.

If I want crunchiness, I don't dip the choclate pieces all the way in, so that some of them are exposed on the surface of the brownie; they will toast as the brownie bakes. I can also add roasted nuts.

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After I have placed all the chocolate bits in the brownie batter, I dip them a little in. Now the brownie is ready to go into the oven: 20 minutes at 300 F. I used I a 18" pyrex.

After 15 minutes, you will see how the brownie has detached from the walls of the pyrex. At this point, you can consider it done--and more chewy--. I like to leave it for a full 20 minutes, so I can unmold it easily; then I wait for it to cool a little and serve it still warm.

Check out the flaky top. I love it.

This brownie is easy to unmold if you let it cool a few minutes. You can see how dark it is inside.

Dare to combine your portion of brownie with your favorite fruits. In my opinion, almost all of them go well. Today I used oranges and strawberries.

I had a little fun with the little oranges I had at home...

...And made chocolate sauce in a snap. I just mixed everything and stirred for a couple of minutes until it was homogeneous.

After we ate our lunch, it was time for dessert. I served two portions with fresh orange and hot chocolate sauce.

Enjoy!

I hope you have found this recipe useful 😁

All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.

Thank you so much for your visit :)

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