Malt Spiced Brownie
This is the best brownie recipe! Moist and rich it has a great depth of flavour from the DYC malt vinegar which enhances the chocolate flavour. Don’t worry – your brownie won’t taste like vinegar!175g unsalted butter
1 ½ tbsp vegetable oil
¾ cup white sugar
1 cup loosely packed brown sugar
2 tbsp DYC Malt Vinegar
3 size 7 Better Eggs
1 tbsp vanilla essence
½ tsp salt
¾ cup flour
¾ cup cocoa
2 tsp cinnamon
2 tsp ground ginger
¼ tsp ground cloves
¾ cup of chocolate chips + extra for topping
1
Preheat the oven to 180 degrees and grease a 20cm square cake tin. Line the bottom of the tin with a piece of baking paper.
2
Melt the butter, add the vegetable oil and both lots of sugar, and beat well.
3
Add the malt vinegar and continue beating the mixture until pale and creamy. Beat in the vanilla, salt and eggs.
4
Sift the flour with the cocoa powder and spices. Fold into the batter with the chocolate chips until fully combined. Don’t over-mix at this point.
5
Turn the batter into the prepared pan and sprinkle it with extra chocolate chips.
6
Bake for 25-30 minutes or until the centre is firm. A skewer will still come out quite sticky because this is a very fudgy brownie.
7
Once the brownie is cooked, let it cool for about 20 minutes before cutting. Cut into small pieces - it is very rich!
