Pro Tips

• I always use unsalted butter.  If you prefer to use salted butter, leave out the salt.

• Using a tin of the specified size will make quite a flat brownie but then I find if I cut them into 5x5cm squares, they are a perfect portion size

• You can use any kind of Choc Chips on top but white makes a nice contrast with the dark batter

• Over beating will affect the texture of your brownies.  If you beat for longer (about 5 minutes) after adding the eggs and vanilla then your brownie will have a very papery top which you may prefer.

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Ingredients

½ cup butter, melted

1 tablespoons coconut oil

⅔ cup caster sugar

½ cup brown sugar

2 eggs

2 teaspoons vanilla extract

½ cup plain flour

½ cup cocoa powder

¼ cup malt powder

¼ teaspoons salt

2 tablespoons white choc chips

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How to make it:

Preheat oven to 175oC

Line or grease a 20cm square baking pan

Combine melted butter, oil and sugar together in a medium sized bowl and whisk for about a minute.

Add the eggs and vanilla and whisk for about another minute

Sift in flour, cocoa powder, malt powder and salt and gently stir into mixture with a spatula until just combined.  (Over beating will affect the texture.)

Pour batter into pan and smooth out with a spatula until even

Sprinkle choc bits over the top

Bake for 20-25 minutes – when testing with a skewer, it should come out a bit dirty for a fudgy texture

Remove from the oven and leave to sit in the pan for about 5 minutes before turning out on a wire rack to cool.

 

Makes 16