Creamy Brownie

Creamy Brownie


  • 150 g sugar
  • 60 ml vegetable oil (e.g. rapeseed, olive, sunflower or rice oil )
  • 120 ml Friendly Viking's milk , possibly with chocolate flavour
  • 1 teaspoon vanilla extract (or 1/2 sachet vanilla sugar)
  • 160 g dark or extra dark chocolate from King Monty
  • 80 grams of wheat flour
  • 2 tablespoons cocoa powder
  • Possibly raspberries (or other fruit) and/or chocolate drops

Preparation method

  1. Preheat the oven to 180 degrees. And line a rectangular baking dish or baking tin measuring 24 by 15 cm with baking paper.
  2. Mix the sugar, oil, milk and vanilla extract in a bowl until the sugar has dissolved as much as possible. In the meantime, melt the chocolate in a pan over very low heat or in a bain marie. Now add the melted chocolate, flour and cocoa powder to the sugar mixture and stir into a smooth batter. Work quickly so she doesn't allow chocolate to solidify. Add the raspberries of your choice.
  3. Pour the batter into the baking paper-lined tin. Place the tin in the oven and bake for 25 minutes. The batter has not yet completely set, but that is good, because then they remain nice and creamy. Let the brownies cool completely and set them aside covered for a few hours (preferably until the next day), until they are nice and moist and no longer crumbly. Then remove them from the mold, peel off the baking paper and cut the brownies into 16 square cubes.

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