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Brownies recipe

Brownies recipe


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  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

This brownie recipe is one of the easiest ways of making brownies. Enjoy!

47 people made this

IngredientsServes: 6

  • 275g plain flour
  • 1/2 teaspoon baking powder
  • 125g cocoa powder
  • 250g butter
  • 300g caster sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 eggs
  • 200g walnuts

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Sift flour, baking powder and cocoa powder.
  2. In a bowl mix butter, vanilla extract and sugar until creamed. Add the salt.
  3. Now gradually mix in the eggs ane by one and add the flour and fold well to form a smooth mixture.
  4. Add 3/4 of the walnuts and mix well.
  5. Grease a baking tin and pour the mixture. Sprinkle the rest of the walnuts over top.
  6. Bake in a moderate oven for 30 to 40 minutes or till done.

Editor's note

The amount of sugar in this recipe has been changed. Use anywhere from 250g to 400g of sugar depending on how sweet you prefer your brownies to be.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (9)

Altered ingredient amounts.I'm wondering if the 800g of caster sugar was a mistake so put in 250g same amount as butter and added chopped up bits of white choc instead of the walnuts ooohhhh yummy!!!!!-26 Sep 2009

thought the amount of caster sugar was way too much so put the same weight as the butter and worked well I also added chopped white chocolate instead of walnuts lovely!-26 Sep 2009

i also halved the amount of sugar i put in and they turned out fantastic!! nice and delicious gooey consistency =)-15 Feb 2012


Katharine Hepburn’s Favorite Brownie Recipe

On her website ToriAvey.com, Tori Avey explores the story behind the food – why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday’s recipes can inspire us in the kitchen today. Learn more about Tori and The History Kitchen.

Katharine Hepburn Studio Portrait ca. 1941.

As a resident of Los Angeles, I pass by that famous white Hollywood sign every time I go for a hike or make a run to the grocery store. Living in the middle of Tinseltown can make one feel somewhat jaded, particularly when Oscar season rolls around. In my neck of the woods, the Academy Awards ceremony means helicopters flying overhead day and night, incessant local news coverage and traffic jams. Cynical as I might feel about the fanfare, I always watch the Oscars, and I always get a little flutter inside when the ceremony begins. There is something magical about the movies a dark theater, the smell of popcorn, the music of a beautiful soundtrack sending shivers through your core. I love the experience of watching a movie. Unfortunately, the majority of films today fail to move or excite me. If I could, I’d travel back in time to the “good old days,” when movie stars kept it classy and talent was the name of the game. I’m talking about old Hollywood, the silver screen, and the days of Katharine Hepburn. Katharine is currently the record holder for the most Leading Actress Oscar awards (4 to be exact). She was beautiful. She was smart. She was unafraid to express her opinion. All this, and the woman knew how to make killer chocolate brownies. They broke the mold with Katharine Hepburn.

Born on May 12, 1907 to a freethinking family, Katharine’s parents encouraged her to speak her mind and embrace her independence. Her mother, Katharine Marie Houghton, fought for women’s rights as a suffragette and her father, Dr. Thomas Norval Hepburn, was one of the first to begin educating the public on sexual health and safety. Thanks to her upbringing, Katharine was very aware of social issues. In fact, one of her first acting performances was given in the spirit of charity. As a child, she and her 5 siblings put on a neighborhood performance. They sent the profits to benefit Navajo children living in New Mexico.

Upon graduating from Bryn Mawr College in 1928, Katherine immediately embarked on her journey into an acting career. She received rave reviews for her role on Broadway as an Amazon queen in The Warrior’s Husband, which caught the attention of a scout from RKO Radio Pictures. In 1932, Katharine starred in her first big screen role opposite John Barrymore in A Bill of Divorcement. RKO, pleased with the reviews of her performance, offered her a long-term studio contract. Katharine’s career was on an upward trajectory the following year, she won her first Oscar award for her role in the film Morning Glory. Katharine’s upbringing helped to shape some of her most memorable qualities as an actress. In particular, Katharine was admired for her confidence, intelligence, and unwillingness to conform to Hollywood stereotypes. She didn’t feel it was necessary to wear makeup she often wore pants instead of the feminine dresses that were considered more “suitable” at the time. At one point, studio executives became dismayed by Katharine’s somewhat masculine attire. They ordered a member of RKO’s costume department to remove a pair of pants from her dressing room. Katharine stomped around set in her underwear to protest.

Katharine Hepburn and Spencer Tracey in State of the Union.

Katharine’s career spanned over 50 years, both on screen and stage. In addition to her 4 Oscar wins, she received 8 additional Academy Award nominations. She also won an Emmy for her role in the television film Love Among the Ruins. Her career was marked by a long-term love affair, both onscreen and off, with actor Spencer Tracey (another Oscar record holder, tied with Laurence Olivier, for most nominations in the Leading Actor category). Katharine and Spencer starred in 9 films together. Though they never wed, their relationship lasted 27 years until his death in 1967. Katharine’s last film with Spencer was Guess Who’s Coming to Dinner the role won her a second Oscar. She later won a third and fourth Oscar for The Lion in Winter and On Golden Pond.

At the age of 96, Katherine passed away in the same Connecticut house where she grew up. Though she may no longer be with us, her film legacy will certainly outlive us all. In honor of Katherine, I recently decided to try out her recipe for brownies. You may gasp when you read the ingredients: lots of butter, lots of sugar, and only a tiny bit of flour. This lack of flour was apparently Katharine’s secret to great brownies. The recipe comes from a letter to the editor of the New York Times on July 6, 2003. In the letter, Hepburn’s New York neighbor Heather Henderson recalled her first memorable meeting with Katharine. At the time, Heather was threatening to quit her studies at Bryn Mawr, Katharine’s alma mater. Heather’s father, who had noticed that Katharine lived nearby, slipped a letter into her mail slot, begging her to talk some sense into his daughter. Katharine called Heather at 7:30am the next morning and lectured her on the stupidity of her decision. The two arranged to meet for tea. Katharine convinced Heather to stick it out at Bryn Mawr. This began a series of casual meetings between Katharine and the Henderson family.

One day, Heather’s father heard that Katharine had been in a car accident and was recovering. He stopped by her place to bring her a batch of brownies. Hepburn tasted them and balked. “Too much flour! And don’t overbake them! They should be moist, not cakey!” As always, Katharine was opinionated and brutally honest. She rattled off her own brownie recipe while Heather’s father scribbled notes. The recipe appears below, with a few of my own notes in the baking instructions.

Heather took away three pieces of advice from her acquaintance with Katharine Hepburn:

I made these brownies twice over the weekend, and they are wonderfully rich and gooey. I tried the first batch with cocoa (from the original recipe), and the second with baker’s chocolate. I preferred the brownies made with melted chocolate, though both batches were good. In my oven they took about 45 minutes as Katharine said, you should make sure you don’t overbake them, or they’ll get dry. I may use a little less sugar next time, and half the nuts, but these are personal preferences.

Enjoy this simple and sweet treat in honor of Katharine Hepburn and her impressive Oscar legacy.


Gallery

  • 8 ounces dark chocolate bar (70% cacao), coarsely chopped
  • 1 cup unsalted butter or coconut oil (8 ounces)
  • 4 large eggs
  • 1 cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 tablespoons unsweetened cocoa
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon instant espresso granules
  • 1 cup coconut flour (about 4 ounces)
  • 1 cup milk chocolate chips
  • 4 large egg whites
  • ¾ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 4 cups unsweetened finely shredded coconut (12 ounces)

Line a 13- x 9-inch baking pan with parchment paper, leaving overhang on all sides. Set a medium metal bowl over a small saucepan of simmering water. Place dark chocolate and butter in bowl, and cook, stirring occasionally, until melted and smooth, about 10 minutes. Remove from heat.

Whisk together eggs, granulated sugar, brown sugar, cocoa, vanilla, salt, and espresso granules in a large bowl until smooth. Whisk in warm chocolate mixture until smooth. Fold in coconut flour until just combined, and fold in chocolate chips.Transfer batter to prepared pan spread in an even layer. Refrigerate 1 hour.

Preheat oven to 375°F. Beat egg whites with a stand mixer fitted with the whisk attachment on medium speed until frothy, about 1 minute. With mixer running on medium speed, slowly add granulated sugar, vanilla, and salt. Beat, gradually increasing speed to high, until stiff peaks form, about 2 minutes. Add coconut beat on low speed until just combined, about 30 seconds. Spread coconut mixture in an even layer over brownie batter.

Bake in preheated oven until brownies are just set and top is golden, about 30 minutes. Let cool completely on a wire rack. Remove from pan cut into 24 brownies, and serve.


Brownies For A Crowd

Equipment

Ingredients

  • ▢ 3/4 cup water
  • ▢ 2 sticks (8 oz) unsalted butter plus more for the pan
  • ▢ 2 1/4 cups granulated sugar
  • ▢ 18 ounces semisweet chocolate chopped
  • ▢ 3/4 teaspoon salt
  • ▢ 1 tablespoon vanilla extract
  • ▢ 3/4 teaspoon baking soda
  • ▢ 6 extra-large eggs
  • ▢ 2 cups all-purpose flour
  • ▢ 12 ounces semisweet chocolate chips or chopped chocolate

Directions

Show Nutrition

Recipe Testers' Reviews

I was VERY skeptical of this brownies for a crowd recipe when I first read it. The technique seemed a bit cumbersome and strange for brownies. In my experience, great brownies are not rocket science, and the step of boiling water seemed strange…but they came out fantastic!

The chocolate flavor was rich and intense but not overwhelming. Although they weren't as dense as brownies that are labeled fudgy, these weren't exactly cake-like. Mine came out at about 1 1/2 inches thick, and I think of a cakey brownie being more like 2 or 3 inches high. The texture was great—nice and moist, not dry at all, and the top had a nice crackle to it like a bakery brownie, which I really liked.

These are pretty sweet, though—not for the faint of heart. They'd be great with a scoop of vanilla ice cream, although they stand up on their own just fine.

When I poured the boiling water, sugar, and butter mixture over the chopped chocolate, it didn't melt all the way on its own. I had to put it into the microwave for about 45 seconds on high (2 rounds of about 20 seconds each) to melt all the chocolate. I baked my brownies for 40 to 45 minutes, which was a bit longer than indicated in the recipe. I checked it at 30 minutes (the center was obviously still unbaked), at 36 minutes (the toothpick came out with batter clinging to it), and then again at 42 minutes (the toothpick came out clean but not everywhere, as the chocolate chips left some chocolate on the toothpick). The top was a light brown with a few cracks in it. This was the best indication I could find that the brownies were done.

I'm in both brownie camps. I'd even go as far as calling myself brownie-versatile. I love brownies and even their albino brothers, blondies. There aren't too many brownies I'd take a pass on, and with this recipe, I have another brownie that I just love. While they were cakey and each bite felt like I was eating a brownie, they also had a nice chewiness and rich fudgy chocolatiness. So satisfying.

These took less than an hour to make, not including the cooling time at the end. I went with 35 minutes total baking time, rotating my pan 90 degrees after 15 minutes to avoid any hot spots (my oven is horrible). When I inserted a toothpick at the 35-minute mark, the center was domed slightly, and the edges were firm and slightly crackly. My toothpick came out perfectly clean. I baked the brownies in a 12-by-18-inch cake pan, and I was worried that with my shallow sheet pan, the batter would bake right over the edge and cause a huge mess inside my oven. Not even close. The brownie batter was tame and set perfectly in the pan.

I think the addition of the chocolate chips before baking is overkill. They don't melt into the brownie but rather firm up when cooled. So when you bite into a chip, it's pretty hard. Next time, I'll omit the chocolate chips. As I sit here writing, I'm trying my best not to get any of these moist delicious brownies for a crowd onto my keyboard. Now on my shirt, that's a different story.

These brownies have a good flavor and weren't difficult to make. Mine turned out with a nice balance between a cake and a fudgy brownie.

I made half the recipe and used a 9-by-13-inch pan and this size worked well. To simplify the recipe, you can melt the chocolate with the butter in the microwave. Then add the boiling water and sugar to the butter and chocolate mixture. You can prevent the potential curdling by keeping out some sugar and beating it into the eggs before adding the hot liquid. However, I didn't find the mixture too hot by the time I needed to add the eggs.

There's nothing like a brownie. While I don't have a strong preference for or against cakey brownies, I don't enjoy a dry brownie. These brownies are cakey and dense and filled with incredible chocolate flavor.

I found the recipe itself easy to follow and time-saving. By the time I finished stirring the hot water, sugar, butter, and chocolate together, the batter was cool enough for the addition of the eggs. I appreciate that the recipe yields 2 full 9-by-13-inch pans. The recipe gave me 48 good-size brownies which were quite addicting. My brownies took 43 minutes to bake. I knew they were finished baking when I jiggled the pan and the center of the brownie was set. The brownies had a lovely cracked top and were fudgy in the middle. Everyone loved them.

Even though I prefer fudgy brownies over cakey brownies, these were still quite good and well worth making. I loved the chocolate chips in this recipe, which sure satisfies a chocolate craving.

I didn't have the pan size called for so I used a pair of 9-by-13-inch pans instead and they worked perfectly. The brownies were perfectly baked after 35 minutes when a toothpick came out clean. I used buttered aluminum foil to line my pans and this made removal of the brownies very easy after cutting them into squares. My squares were some big and some smaller and I got 40 brownies. This recipe makes plenty for sharing and I did with some co-workers and my daughter. I think these would be even better with some frosting on top and next time I think that's what I'll do.

Be forewarned, the recipe makes enough brownies for a small army. My yield was 36 generous servings—luckily there are a lot of people who love brownies where my husband works! The brownies were met with rave reviews from the cakey brownie fans. They were easy to put together and would be a good addition to my volumes of brownie recipes. They are simple, unfussy, basic brownies. I made these in a half sheet pan and had enough that I could have opened a small bakeshop on my driveway.

Luckily, I discovered that they freeze quite well, as most brownies do. I lined my pan with parchment. I wondered if it was supposed to be the sides as well…but as it was not clear to me, I did the bottom only. The parchment stuck to the brownies a bit. I was able to peel it off but it annoyed me. I wondered if the same would have happened if I had used foil. Also, perhaps if I had chilled them prior to cutting them, the parchment would not have stuck. After adding the eggs, I did find that the mixture was a bit gritty at this point (I'm guilty of tasting batter as I go—always!) but perhaps I didn't let the sugar dissolve long enough. It didn't seem to affect the texture of the final product.

The cake didn't dome in the middle. Overall these are a winner if cakey brownies are your texture of choice. It is a huge commitment of chocolate (a total of 30 ounces) but I love the way the chips add some texture to the brownies and I can think up a ton of ways to serve these at a summer barbecue, which is a good thing since I still have some brownies in my freezer.

I really love my brownies fudgy and dense. Cakey brownies are not really true brownies in my book. They're more like fudge cakes. With that mindset, I figured I'd give these a shot and see how they fare. Well, in all honesty, I can say that they deliver on what they promise perfectly and are utterly delicious. They're rich, full of dark chocolate flavor, and contain lovely molten chocolate bits here and there.

Are they going to replace my go-to fudgy brownies? No. I still think this is a fudge cake, but a fantastic one and a dessert that was a hit with everyone. I don't have a 12-by-18-inch cake pan (I have baking sheets this size but figured these might be too shallow). I used a 9-by-13-inch baking pan and a 9-by-9-inch baking pan and split the batter between them.

It's annoying when a recipe uses egg sizes other than large. I only buy large eggs. I went by weight and figured 6 extra-large eggs (64 grams each) is a bit less than 7 large eggs. So I used 7 large eggs. I'd think melting the chocolate separately over a double broiler then adding the butter and sugar would be a better idea. With the size pans I used, I ended up with 48 brownies. They were about an inch thick. The cake rises flat, with not much doming. The surface looks dull and a toothpick comes out clean.

My testers loved these brownies because they're cakey and chocolatey and everything a brownie should be. I made half the recipe and am glad I did because it produced about 50 brownies. They're rich enough that you don't need a huge morsel. The recipe was easy enough. Next time I'll add nuts.

HUNGRY FOR MORE?

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Comments

Pls could u advise if I use the 9 X 12-inch pan how thick they come out? Wondering if should double looking for a 2-inch brownie. thank u.

Kristin, take a look at the Brownies for a Smaller Crowd variation!

I made these brownies for a luncheon at work earlier this week. We easily had around 40 people and I also made a cake and cookies. The brownies were the highlight for sure. I made them in (2) 9吉 pans and added some white chocolate chips for extra dimension at the end (half white and half semi sweet). Admittedly it was a lot of work chopping up over a pound of chocolate to be melted into the batter, but the recipe was seamless and they baked so nicely. I took them out of the oven after 35 minutes and let them cool before freezing the uncut slabs for a couple days until they were consumed. They thawed easily and cut cleanly. I had a mounded platter of brownies that looked so welcoming dusted with a little powdered sugar. They were thick, very fudgy, and definitely not very cakey. I’d definitely make again even to only make half the amount.


How to make Mexican Chocolate Brownies

Follow the easy directions, and pour the batter into a parchment paper-lined pan.

This makes the brownies cook evenly and very easy to cut. Also, the corners? These are my favorite – nice and thick and fudgy-good!

With parchment paper, this is no more digging brownie corners out of the pan anymore. When ready to serve, pull the parchment paper to lift out the brownies before slicing.

You can freeze them or you can eat them any time of the year though, as they’re amazing!


Fudge Brownies

Fudgy, cakey, fudgy, cakey. can't make up your mind? If you're looking for a brownie that's right in between those two styles, you've found it. These brownies combine a fudge brownie's ultra-moist texture with a subtle cake-like rise, for the best of both worlds.

Ingredients

  • 4 large eggs
  • 1 1/4 cups (106g) Dutch-process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder, optional for enhanced flavor
  • 1 tablespoon vanilla extract
  • 16 tablespoons (227g) unsalted butter, room temperature
  • 2 1/4 cups (447g) sugar
  • 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
  • 2 cups (340g) chocolate chips

Instructions

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth. You can do this while you're melting your butter (next step).

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.

Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

Take it a step further

Make your absolute favorite brownie

Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for 28 to 32 minutes, until the edges feel set, and the center should look very moist, but not uncooked. When testing to see if brownies are done, take a toothpick or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot in the center of your brownies just cut around it when you're cutting the brownies into squares.

Remove them from the oven and cool on a rack before cutting and serving.

Storage information: Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Fudge Brownies.

Want to make whole-grain brownies? Check out our recipe: Whole Grain Brownies.


Creamy Brownies

Creamy Brownies are so perfect because you cook the sugar and butter together before you add the remaining ingredients. This dissolves the sugar so the brownies are incredibly creamy and velvety. We have eaten too many brownies that have a gritty or sandy texture because the sugar just doesn't dissolve when the batter is being made. This method fixes that problem. And the brownies are so easy to make!

Just make sure that you boil the sugar, butter, and water mixture until the sugar is dissolved. This won't take very long. To check, take a small amount of the mixture on a large spoon and tilt it in the light. If you don't see any sugar crystals, they have dissolved.

The frosting is so simple, too just chocolate chips and peanut butter melt into the best topping. Yum. You will make these brownies over and over again because they are simply the best ever. Enjoy them on their own make them for a bake sale, or add them to a holiday cookie tray. If you're looking to make a small batch, check out this brownie recipe for one or two people.


How to Make Basement Brownies:

The caramels are melted with a little bit of evaporated milk to create a caramel sauce. Sarah says that in-a-pinch she has also used jarred caramel sauce in place of melting your own.

The cake mix is simply combined with evaporated milk and butter. A portion of the batter is slightly baked, then topped with chocolate chips and caramel, then topped with more batter and baked again.


The result is not so impressive-looking, right? Just you wait…!!


The inside brownie part is slightly gooey, and there are two layers in there that can put anyone into a delightful sugar coma: one layer of melted chocolate chips and one layer of ooey caramel too.

Oh YEAH. Basement brownies. After a few bites of these, I can completely understand how they got their name.


And here’s the culprit right here. This handsome guy is Sarah’s Dad, the brownie lover who gave these guys their deserved name– brownies-so-good-you’ve-gotta-hide-them-in-the-basement! We understand. Completely.


Cosmic Brownies

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Copycat Cosmic Brownies have all the fudgy brownie goodness of iconic Little Debbie treats complete with thick chocolate ganache and rainbow chip sprinkles!

Take Fudge Brownies on a trip down memory lane in this copycat Brownies Recipe for the well loved Little Debbie’s lunch box snack!

COSMIC BROWNIES

Little Debbie Cosmic Brownies have been the go-to snack for road-trips, lunch boxes, camping trips, and so much more for decades. What school-goer hasn’t tried to swap a homemade cookie for one of these chocolatey, fun treats at least once? Kids and kids at heart can’t resist the chewy, fudgy brownie center, thick chocolate frosting, and the crunchy rainbow chips!

Sure you could pick up a box of Little Debbie Cosmic Brownies at any market or gas station, but this copycat recipe not only saves you trip, it saves some money too. Not to mention, Homemade Cosmic Brownies are fudgier than the store bought kind without using corn syrup or hydrogenated oils… aka you can feel good about you and the kids going back for seconds or thirds.

This Cosmic Brownies recipe is so delicious and deliciously easy, you may never buy a store bought box of these iconic treats again. To get the perfect soft and chewy brownies and rich chocolate frosting, you just need to follow a couple simple baking rules.

  • First, make sure that you don’t over mix the brownie base when you combine wet and dry ingredients. Sifting the dry ingredients first ensures less mixing when you combine, so always sift or whisk dry ingredients in a separate bowl.
  • Secondly, if it’s your first time (or fiftieth time) making a chocolate ganache, you want to be careful it doesn’t seize up. Seizing up and becoming grainy happens when cold milk meet hot melted chocolate. Bring the heavy cream and chocolate up to the same heat together, never add cold heavy cream to melted chocolate.
  • Finally, when it comes to brownies you want to under bake them so they are are nice and soft. Use the toothpick method and if it comes out with moist crumbs, your Cosmic Brownies are perfect. If the toothpick comes out completely clean, they are over baked and will be less fudge-like.

You want to cool Cosmic Brownies completely before topping with the Chocolate Ganache so it will set properly. Once the brownies are set, feel free to pop them in the microwave to make them melty fudge goodness perfect with Vanilla Ice Cream! You can also skip the ganache and top your brownies with Cream Cheese Frosting or Rich Chocolate Frosting instead.


Brownies Recipe

Prep Time: 20 minutes
Cook Time: 18 minutes
Serving Size: 1 2x2-inch square
Calories: 130 Calories

Ingredients

3 oz. unsweetened baking chocolate

3 ⁄ 4 cup all-purpose flour

Directions

Assemble all ingredients preheat oven to 325 ° F.

Add baking chocolate, butter and canola oil in a large microwaveable bowl. Heat for 30 seconds stir. Repeat and stir to melt the chocolate.

Whisk together the eggs, Truvia Cane Sugar Blend, sugar, salt, vanilla and milk in a separate small bowl.

Add the egg mixture into the chocolate mixture, until just combined. Do not over-mix

Sift together the flour and baking powder.

Fold flour mixture into the chocolate mixture, until just combined. Do not over-mix.

Pour batter into an 8x8-inch square pan.

Bake for 18 minutes or just to the point where the when the wet surface disappears. Do not over bake.