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Fudge cocoa brownie

Fudge cocoa brownie

Fudge cocoa brownie

Preparation time: 5 min
Cooking time: 20min
1/2 cup unsalted butter, melted and HOT
1 tablespoon cooking oil, (olive oil or coconut oil are fine)
1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup all purpose (or plain) flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
Clocer Classic Custard to serve

Preheat oven to 175°C
Lightly grease an 20cm square baking pan with oil . Line with parchment paper and set aside.
Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until just combined (do NOT over beat as doing so well affect the texture of your brownies).
Pour batter into prepared pan, smoothing the top out evenly.
Bake for 20min(the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.

Remove and allow to cool for 5 min. Serve warm with Clover Custard

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