Double Chocolate Brownies
Double Chocolate Brownies
Kenilworth egg farmers Steve and Marsha Shaw love brownies. Especially Steve, who is a serious chocolate lover! Marsha likes to make this favourite family recipe when she knows everyone is going to be home.
These brownies can be enjoyed sliced into squares or bars, or for a special treat, cut into heart shapes with a cookie cutter, then decorated as desired.
"Eggs-pert" Advice
- Tip: If desired, when brownies have cooled, remove from the pan and cut with a heart-shaped cookie cutter (or another simple shape of your choice). Decorate brownie hearts with icing, sprinkles, coloured sugar, etc.
- Reserve any leftover brownies to snack on or enjoy with ice cream.
- Use the chocolate chips of your choice – semisweet, milk or white.
Serving: 16 using a 9" (23 cm) square baking pan
Prep. Time: 15 minutes
Cooking Time: 25-30 minutes
Ingredients:
¾ cup (175 mL) all-purpose flour
¼ cup (50 mL) cocoa
½ tsp (2 mL) salt
½ tsp (2 mL) baking powder
1 cup (250 mL) sugar
½ cup (125 mL) cooking oil
2 eggs
1 tsp (5 mL) vanilla
½ cup (125 mL) chocolate chips
Directions:
Combine flour, cocoa, salt and baking powder in a medium bowl and stir until well-mixed.
Whisk together sugar and oil in a large bowl. Add eggs and vanilla; whisk until blended. Add dry ingredients; whisk just until blended. Fold in chocolate chips.
Pour batter into a lightly greased or a foil or parchment paper-lined 9-inch (23 cm) square baking pan; spread evenly.
Bake in a preheated 350°F (180°C) oven until toothpick inserted near centre comes out clean, 25 to 30 minutes. Take care not to overbake brownies.