Prep time: 10 min
Cook time: 25 min
Total time 35 min

I wasn’t really that into brownies until I found this recipe.


• 70g melted butter
• 1 tbs cooking oil
• 2 dl icing sugar (or regular sugar)
• 1 ts vanilla extract
• 1 ½ dl flour
• 1 ½ dl cocoa powder
• ½ ts salt
• 2 eggs (3 if they are small)

• Baking paper
• Baking pan about 20×30 cm size.


Tip: How and when you combine the ingredients is important to achieve a chewy fudgy consistency to your brownies, so follow the recipe carefully.

Prepare your baking pan with baking paper. I like to fold the paper neatly to make it fit my pan.  Preheat the oven to 175°C.
Combine melted butter, oil and sugar together in a bowl. Whisk well for about a minute. Add the eggs and vanilla and beat for another minute, until it gets a lighter color. 

Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until they are just combined. Don’t over mix them. This is important for the finished consistency.
Pour batter your pan pan, smoothing the top out evenly.

If you cut into the brownies while they are still warm they will be runny and not keep their shape.