Since moving to the Andes, I have struggled to adapt my tried-and-true sea level brownie recipes. After a series of fails (collapsed, too dense, too dry, too sweet), I have finally gotten a classic recipe to work to the satisfaction of my testers. And it’s a pretty easy one, to boot!
Yield: one 9×9 in. pan of brownies (which I generally divvy up into 16)
Ingredients / Brands Tested
- 1/2 cup vegetable oil
Smart Selection Aceite de Girasol - 1/4 cup water
- 1 cup minus 2 tbsp. granulated sugar
Supermaxi brand - 1/4 cup brown sugar
Schullo Azúcar Morena - 1 tsp. vanilla extract
Bon Gourmet vainilla - 2 large eggs
Supermaxi brand – grande - 1 1/4 cup all-purpose flour
YA Harina de Trigo Fortificada Sin Polvo de Hornear - 3/4 cup cocoa powder
La Universal 100% Polvo de Cacao Sin Azúcar - 1/2 tsp. kosher salt
Cris-Sal Sal Marina Kosher
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Grease a 9×9 in. baking pan. [I use spray oil.]
In a large bowl, combine the oil, water, sugars, and vanilla. Mix in the eggs until the batter is nice and glossy.
Add the flour, cocoa powder, and salt; mix until just combined.
Pour the batter into the greased baking pan and bake for 28 minutes or until a tester comes out clean.
Allow the brownies to cool fully before you cut them. I like to keep them in the pan for easier cleanup and storage. This particular batch didn’t last long in my house, but I suspect they’d stay yummy for at least 72 hours in an airtight container.
Enjoy!
Altura Bakes 