Gooey Yummy Chocolate Brownies
Easter has come and gone and all Easter chocolate (except mini-eggs…boo) is like 75% off in the store. Confession? I bought 5 pounds. Another confession? Mike ate one pound of it before I had the chance to tell him that I had bought the chocolate for baking. He then proceeded to tell me that it’s not going to last that long.
Makes 16
½ Cup (unsalted) butter, melted (I just used the microwave)
1 Cup milk chocolate (see notes)
1 Cup all purpose flour
¼ Cup cocoa powder
¼ tsp salt
½ Cup brown sugar
½ Cup white sugar
2 Large eggs, at room temperature
2 tbsp low fat mayonnaise
1 tbsp cold coffee
1 tsp vanilla
Preheat your oven to 350.
In a large mixing bowl, add the chocolate and then pour the butter over the chocolate (while still hot); set aside.
In another bowl, sift together the flour, cocoa powder and salt.
Add the two sugars, the eggs, mayonnaise, coffee and vanilla into the butter and chocolate mixture (make sure the butter isn’t hot otherwise it may scramble your eggs) and then cream everything together.
Add in the flour mixture and mix well to combine.
Transfer the batter to an 8 x 8 square-baking pan (I greased mine lightly with canola oil).
Bake for 20 – 23 minutes, until the edges start to pull away from the sides of the pan (the centre may still look giggly but focus on the edges).
Let the brownies cools in the pan completely before slicing.
Notes:
- This is where leftover Easter chocolate comes in handy but you can use a cup of chocolate chips if you have it on hand.
- There’s a girl at work who makes the BEST brownies, she won’t share her recipe but did tell me she adds 2-3 tbsp of mayo and it is amazing!
- These brownies are reminiscent of chocolate pudding; light and creamy, not dense and buttery.
| Servings | Prep Time |
| 16 | 5 minutes |
| Cook Time |
| 23 minutes |
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Easter has come and gone and all Easter chocolate (except mini-eggs…boo) is like 75% off in the store. Confession? I bought 5 pounds. Another confession? Mike ate one pound of it before I had the chance to tell him that I had bought the chocolate for baking. He then proceeded to tell me that it’s not going to last that long.
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- 1/2 cup (unsalted) butter melted (I just used the microwave)
- 1 cup milk chocolate (see notes)
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 Large eggs , at room temperature
- 2 tbsp low fat mayonnaise
- 1 tbsp cold coffee
- 1 tsp vanilla extract
- Preheat your oven to 350.
- In a large mixing bowl, add the chocolate and then pour the butter over the chocolate (while still hot); set aside.
- In another bowl, sift together the flour, cocoa powder and salt.
- Add the two sugars, the eggs, mayonnaise, coffee and vanilla into the butter and chocolate mixture (make sure the butter isn’t hot otherwise it may scramble your eggs) and then cream everything together.
- Add in the flour mixture and mix well to combine.
- Transfer the batter to an 8 x 8 square-baking pan (I greased mine lightly with canola oil).
- Bake for 20 – 23 minutes, until the edges start to pull away from the sides of the pan (the centre may still look giggly but focus on the edges).
- Let the brownies cools in the pan completely before slicing.
- This is where leftover Easter chocolate comes in handy but you can use a cup of chocolate chips if you have it on hand.
- There’s a girl at work who makes the BEST brownies, she won’t share her recipe but did tell me she adds 2-3 tbsp of mayo and it is amazing!
- These brownies are reminiscent of chocolate pudding; light and creamy, not dense and buttery.
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