I thought my fellow foodies would like this...he, he

Boris Diamond

Cat Valet
Top Cat
Mar 27, 2015
That's something I've never made - yet, so if any of my American friends can give me a good recipe, that would be fantastic :)
This recipe is from the Bigger Bolder Baking website. It is pretty easy to make and is extremely rich. They are fudgy and not cake- like. They have proven to be very popular with my friends and family. I prefer high fat (22-24%) raw (not Dutched, alkalized or processed) cocoa powder.

  • 1 cup (8oz/225g) butter (melted and cooled)
  • 2 tablespoons vegetable oil (coconut or canola)
  • 1 cup plus 2 tablespoons (6 1/4oz/177g) brown sugar
  • 1 cup plus 2 tablespoons (8 1/4oz/227g) white sugar
  • 4 large eggs , room temperature
  • 4 teaspoons vanilla extract
  • 1 cup (5oz/142g) all purpose flour
  • 1 cup (4oz/115g) unsweetened cocoa powder (good quality)
  • 1 teaspoon salt
  • 1 1/2 cups (9oz/255g) roughly chopped chocolate or large chocolate chips
  • Preheat the oven to 350°F (175°C) then line a 7x11 inch baking tray with parchment paper and set it aside.
  • In a large bowl combine melted butter, oil, and both sugars.
  • Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light in color.
  • Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.
  • Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
  • Bake for 35-40 minutes, or until the center of the brownies no longer jiggles and is JUST set to the touch.
  • Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!