Light cocoa fudge, chocolate free

Instructions

1. Preheat oven to 175°C.
2. Lightly grease an 20 cm square baking pan with cooking oil spray. Line with baking paper; set aside.
3. Combine 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 color (1 minute). Beat in your eggs for a good minute. This step is crucial for that crackly top.
4. Add flour, cocoa powder and salt, gently stirring the dry ingredients through the wet, until just combined. Do not over beat your batter once the flour and cocoa powder are added. (that creates air pockets in the batter which will give you cake-like textured brownies.
5. Pour batter into prepared pan, smoothing the top out evenly.
6. Bake for 20-25 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). The toothpick should come out dirty for fudge-textured brownies. Do not over bake them! I like mine at exactly 25 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgy brownies.

• Servings : 16
• Ready in : 30 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, Dessert
• Ingredient : Butter, Cacao, Eggs, Flour, Salt, Sugar, Sunflower oil, Vanilla