Easy Chocolaty Brownies Recipe

Brownies are amazing, period. And I love brownies... a LOT.. especially if its very chocolaty and doesn't cost a fortune (kuripot...) I had been baking brownies using this brownies recipe here and still uses it once in a while. But one rainy day, my sister visited me and cooked brownies using her recipe. I must say she's a better cook than I am and her Easy Chocolaty Brownies Recipe as I call it, is delicious and has a deeper chocolate taste to it which is why i asked for the recipe and tried it myself.

I am posting her Easy Chocolaty Brownies Recipe below (with her permission of course...) so you can try it out yourself. Enjoy!

Sift flour before measuring. Alternatively, you  may opt to whisk the flour real good instead of sifting it. Level using a knife or spatula.
1. Mix flour, cocoa, coffee, baking powder and salt. Set aside. Sift cocoa if there are lumps. Preheat oven at 350F.

2. Beat egg then add oil and "langka" extract (you may also use vanilla extract here). Don't over beat.

3. Add both brown and white sugar in the egg mixture. Mix just until sugar is incorporated.

4. Then fold in your dry ingredients in two additions.

6. Bake in a preheated oven toaster at 350F for 30 to 40 minutes depending on how deep or how wide your pan is. Once a toothpick comes out clean when inserted, your brownies are done.

7. Allow a few minutes before removing the brownies from pan. Let cool on a wire rack. Place in the fridge for about 15 minutes or more before slicing. This will make slicing easier as it will allow a smoother and more perfect edges since the brownies are less likely to stick to the knife.

7. Keep your brownies in a tightly sealed container and place in the fridge for long shelf life. It will also help keep its structure. Take some out and serve. Enjoy!

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