We would usually be out on a Saturday but today the force is strong with the wind. Blowing at 46km/h and gusting at 63km/h at one point, home we stayed. I tried this brownie recipe from Anna Olson. She posted a link to it on her Facebook page on Valentine’s Day. I like that it’s quick to make; no butter to measure out, just vegetable oil.
When it was baking, the aroma was so good that it drew Little Guy out from his room to ask me what it was. I told him it was brownies and he exclaimed, “BROWNIES!!” then proceeded to thank me for making brownies. So sweet.
These brownies are hard to photograph, they are so dark!
Verdict: They are true to name, rich and chewy. Very nice, my boys like it so it means it’s not too bitter even though I reduced the sugar to 1 cup. Would be good with vanilla ice-cream or whipped cream!
Update: I have to add that they are very chocolatey too! I used Ghirardelli’s Bittersweet Chips and they’re larger than regular chips so they didn’t fully melt and it’s wonderful!
Rich Chewy Brownies (from Anna Olson’s website)
If you wish to make these using traditional wheat flour, replace the 1/2 cup of rice flour and 2 tbsp of cornstarch with 1/2 cup of all-purpose flour.
Makes 1 8-inch square pan
Cuts into 25 brownies
- 11/4 cups sugar
- 3/4 cups Dutch process (alkalized) cocoa powder, sifted
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup brown rice flour
- 2 tbsp cornstarch
- 1/2tsp salt
- 1/2 cup walnut pieces and/or chocolate chips (I left out the nuts)
Preheat the oven to 350°F. Grease and line an 8-inch square pan with parchment so that the paper comes up the sides of the pan.
Stir the sugar, cocoa and oil together until moistened.
Add the eggs and vanilla and whisk to blend.
Add the rice flour, cornstarch and salt and stir until incorporated. Stir in the walnut pieces and/or chocolate chips. Scrape the batter into the prepared pan and spread evenly.
Bake the brownies for about 25 minutes, until they lose their shine and when a tester inserted in the centre comes out clean. Cool the brownies to room temperature before slicing.
The brownies will keep in an airtight container for up to 2 days.