Chocolate Brownie

Chocolate Brownie

If I want to introduce Brownie Faji more accurately, I have to say that this type of Brownie is compact, moist, bitter and full of chocolate. As can be seen from these descriptions, we are dealing with a very interesting and delicious recipe.


  • Melted butter: half a Cup
  • Cooking oil: 1 tablespoon (olive oil or coconut oil are good options)
  • Sugar: (Caster sugar or white granulated sugar)
  • Large eggs: 2 pcs
  • Pure vanilla extract: 2 teaspoons
  • Ard: ½ Cup
  • Sweetened cocoa powder: ½ Cup
  • Salt: Teaspoon


Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.

Lightly grease a square pan or mold with oil spray, cover the bottom with parchment paper and set aside.

Melt the butter, mix the oil and sugar together and pour into a medium bowl. Stir well for about a minute. Add the eggs and vanilla and stir again until the white mixture is the same color as one hand.

Sift flour, cocoa powder and salt. Slowly pour the dry ingredients into the wet ingredients, stirring slightly to combine. Remember that there is no need to stir and stir too much at this stage, as this will affect the texture of the chocolate brownie.

Pour the dough into a pot or pan that you have already set aside and flatten the surface well with one hand.

Let the Brownie cook well for 20 to 25 minutes. At the end of this time, test the brownies with a toothpick. If nothing sticks to the slices, it means that the process of cooking your chocolate brownies is over.

Remove the pan from the oven and allow your Brownie to cool, then slice. (Never take the cake, pastry, or anything else out of the oven as soon as you take it out of the oven and cut it.)

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