Native plain white plur brownie
Prep: 15 minutes
Cook: 18 minutes
Makes: 8 brownies
- 240g unsalted butter, melted and cooled
- 2 tbsp vegetable oil
- 260g caster sugar
- 200g light brown soft sugar
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- 180g The Little Mill Plain White Flour
- 100g cocoa powder
- ½ tsp baking powder
- ¾ tsp salt
- 100g white chocolate chips
- 100g milk chocolate chips
Preheat the oven to 180°C, gas mark 4. Lightly grease and base line a 20 x 30cm baking tin.
Whisk together the melted butter, oil and sugars in a medium-sized bowl. Add the eggs and vanilla and whisk for 1-2 minutes until pale in color.
Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined (do not overbeat as doing so will affect the texture of your brownies). Fold in 3/4 of the chocolate chips.
Pour batter into the prepared pan, smoothing the top out evenly, and sprinkle with remaining chocolate chips.
Bake for 40 minutes for just under-done brownies (fudgier texture).