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.
- Portion size 16 servings
- Credits : © CanadianLiving.com
Ingredients
Method
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)
Nutritional facts <b>Per square:</b> about
- Sodium 249 mg
- Protein 5 g
- Calories 362.0
- Total fat 22 g
- Cholesterol 98 mg
- Saturated fat 13 g
- Total carbohydrate 42 g
%RDI
- Iron 16.0
- Folate 4.0
- Calcium 4.0
- Vitamin A 14.0
