Brownie Recipe

This brownie recipe is an adaption of a mid-to-late-19th century brownie or fudge square recipe (it all depends on who you ask). This recipe was written before the invention of baking powder, so no leavening agents are used..

1/2 cup/115g unsalted butter
1 cup/192g raw granulated sugar
2 large eggs, room temperature
1/4 teaspoon salt
1/2 teaspoon/2ml pure Madagascar vanilla extract
6 tablespoons/42g dark chocolate baking (unsweetened) cocoa
2 tablespoons/30ml grapeseed oil
1/2 cup/63g all purpose flour

Preheat oven to 350F/176C/Gas 4
Cream butter and sugar well. Add eggs one at a time, stirring well. Add remaining ingredients in order listed, mixing well after adding each.
Pour into a generously greased 8 inch by 8 inch/20cm x 20cm glass pan, in a moderate oven, 350 degree fahrenheit, for 20-30 minutes. Cut into squares when cooled.

** You can substitute the raw sugar for regular granulated sugar, regular baking cocoa for the dark chocolate, and vegetable oil for the grape seed oil.