Chocolate Brownies 550 Grams

INGREDIENTS YOU WILL NEED

EGGS: 2 extra large or jumbo eggs
BUTTER: ¼ cup (60 g) butter, melted
OIL: ½ cup (125 ml) Canola or Sunflower oil
MILK: ½ cup (125 ml) hot full cream milk

PANS & EQUIPMENT YOU WILL NEED

• 20 cm x 20 cm OR 22 cm x 22 cm square cake pan
• Electric beater
• Spatula

OVEN: 180°C
Adjust oven rack to middle position
Bake for 35 – 35 min at 180°C

CHOCOLATE BROWNIES ILLUSTRATED ON FRONT OF BOX

• Adjust oven rack to middle position. Preheat oven to 180°C.
• Prepare the pan, see illustrated instructions below.
• Beat eggs, melted butter and oil together for 30 seconds on high speed until well blended.
• Add milk and beat until well blended on medium speed.
• Add dry mixture and chocolate chips, fold in carefully with a spatula. Blend until just combined, do not beat, folding by hand gives the best result.
• Scrape mixture into prepared pan.
• Bake for 30 minutes. Brownies are done when a thin-bladed knife inserted into the centre comes out clean or brownies pull away slightly from the sides of the pan. Don’t overcook brownies, the must still be moist inside.
• Allow to cool in the pan for 10 minutes. Lift out, using the paper overhang as handles. Place the brownie slab on a cooling rack. Do not cut until brownies have cooled.
• Cut into 16 squares.