Ingredients (18 brownies)
3/4 all purpose flour
2/3 icing sugar
3 tablespoon unsweetened cocoa powder
100 grs. semisweet or bitter chocolate coarsely chopped
1 1/2 tablespoon of canola oil
1/4 cup granulated sugar
1 1/2 tablespoon light corn syrup
blended with 3 tablespoon of warm water
1 teaspoon vanilla extract
pinch of salt
1 large egg
Preheat oven at 180°c
Line a square baking pan with foil (I use mine 30 x 20 cm)
Coat with cooking spray.
Sift flour, icing sugar and cocoa together into a small bowl.
Combine the chocolate and oil in a heavy medium saucepan, place over the lowest heat, stirring, until just melted and smooth, being very carefully the chocolate does not hoverheat.
Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt,until the sugar dissolves.
Vigorously stir in egg until smoothly incorporated.
Gently stir in the dry ingredients and add the chocolate just until well blended.
Turn out the batter into the pan spreading evenly.
Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, bake by 20 to 24 minutes.
Let cool completely . (about 1 hour)
Carefully peel the foil of the bottom, cut over on a cutting board.
You can serve with some strawberries if you like. (optative)