Eggless Black Cocoa Brownies
A jet-black, chocolate-rich brownie
Ingredients
- 250 g all-purpose flour
- 30 g black cocoa
- 30 g natural cocoa
- 1/2 tsp instant coffee powder
- 180 g light brown sugar
- A pinch of salt
- 300 ml whole milk
- 1 tsp soda bicarbonate
- 80 ml neutral oil like sunflower or canola oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180 C, spray a 8"x8" pan with cooking spray and line with baking parchment.
- In a large bowl, whisk together the oil, buttermilk and vanilla extract.
- In another bowl, sift together the flour, cocoa, coffee powder, soda bicarb and sugar.
- Pour the wet mixture into the flour mixture and combine gently till just blended. Do not overmix, else the soda bicarb will go flat.
- Pour the batter into the prepared pan and bake for 15-20 minutes till done (brownies must remain slightly underdone to get that fudgy texture).