Double Chocolate Brownies
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 362 |
| pro | 5 g |
| total fat | 22 g |
| sat. fat | 13 g |
| carb | 42 g |
| fibre | 3 g |
| chol | 98 mg |
| sodium | 249 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 16 |
| vit A | 14 |
| folate | 4 |
Baked in a pan large enough to feed a crowd, these brownies are just waiting to be topped with a scoop of ice cream and drizzled with cherry and/or chocolate sauce. Set out favourite sundae toppings, such as candies, coconut, freshly cut fruit and toasted nuts, for guests to sprinkle on their servings.
Ingredients
- 2 cups semisweet chocolate chips
- 1-1/2 cups packed brown sugar
- 1 cup butter
- 2 tsp vanilla
- 5 eggs
- 1-1/3 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
Preparation
In saucepan, melt together I cup (250 mL) of the chocolate chips, the sugar and butter over medium-low heat. Let cool slightly. Whisk in vanilla; whisk in eggs, 1 at a time and whisking well after each. Sift flour, cocoa and salt over chocolate mixture; stir to blend. Stir in remaining chocolate chips.
Pour into greased 13- x 9-inch (3.5 L) cake pan; bake in centre of 350°F (180°C) oven for 25 to 30 minutes or until cake tester inserted in centre comes out with just a few moist crumbs clinging. Let cool in pan on rack. Cut into squares. (Pan can be wrapped in plastic wrap and set aside for up to 2 days. Or wrap squares individually and freeze in rigid airtight container for up to 2 weeks)
Source : © CanadianLiving.com
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