Here’s our take on a classic! Moist, chocolately goodness.
We suggest using the best cocoa and dark chocolate to minimize sugar content. You get all the great taste, without the added sugar.
1/3 cup oil
1/3 cup light brown sugar
1/3 cup honey
2 tsp. vanilla
1/3 cup Koperfontein Stonemill cake flour
1/3 cup cocoa
¼ tsp. salt
Extra chocolate to crumble on top (approx. 2 ounces)
Beat oil, sugar, honey and vanilla together. Add eggs one at a time.
Stir together flour, cocoa powder, cinnamon and salt. Add to wet mixture, beating just until blended.
Pour into greased 9×9 pan. Sprinkle crumbled chocolate pieces on top.
Bake at 350° for 25-30 minutes. Test brownies are ready by inserting a toothpick into the pan. If it comes out with moist crumbs attached, it’s ready. Leave to cool in the pan, or turn onto a wire rack.