A double dose of chocolate—creamy milk and decadent dark—makes these moist brownies unbelievably gooey and indulgent.
- Portion size 48 servings
- Credits : Canadian Living Magazine
Ingredients
Topping:
Method
In saucepan, heat together butter, milk chocolate and dark chocolate over medium-low heat, stirring, until melted and smooth. Let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time. Stir in flour and salt. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, 25 to 28 minutes. Let cool completely in pan.
Topping: In heatproof bowl set over saucepan of hot (not boiling) water, melt milk chocolate. Spread over brownies; let stand for 10 minutes to cool slightly. Sprinkle with shaved dark chocolate. Lift out onto cutting board; cut into squares.
Nutritional facts per brownie: about
- Fibre 1 g
- Sodium 53 mg
- Sugars 11 g
- Protein 2 g
- Calories 120.0
- Total fat 7 g
- Potassium 63 mg
- Cholesterol 23 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
%RDI
- Iron 6.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 3.0
