Classic Chocolate Brownies

This recipe is a blend of all the favourite styles - fudgy, chewy and cakey - united in one delicious brownie.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 1/2 cup / 375 ml	EGG Creations Whole Eggs Original, well shaken
1 tbsp / 15 ml	vanilla extract
2 1/2 cup / 625 ml	granulated sugar
6 oz / 180 g	unsweetened baking chocolate, roughly chopped
6 oz / 180 g	semi-sweet baking chocolate, roughly chopped
1/4 cup / 50 ml	canola oil
1 cup / 250 ml	unsalted butter
3/4 tsp / 4 ml	baking powder
1 tsp / 5 ml	salt
1 1/2 cup / 375 ml	all-purpose flour

Preheat oven to 325°F (180°C). Line a 9 x 13-inch (3.5 L) baking pan with overhanging nonstick foil or lightly greased parchment paper.
Whisk flour with salt and baking powder in a small bowl; set aside.
In a large, heavy saucepan, melt butter with oil over medium-low heat. Add both chocolates, and cook, stirring until melted and smooth. Remove from heat. Whisk in sugar and vanilla.
Whisking constantly, pour in eggs, mixing until smooth and glossy. Add flour mixture and mix just until incorporated.
Spread batter evenly into prepared pan; bake for 40 to 45 minutes or until a tester inserted in centre comes out with just a few wet crumbs.
Cool in pan for 20 minutes; use foil overhang to transfer to a rack to cool completely. For the cleanest slices, chill for 1 hour before slicing.

Fans of nuts can stir in 1 1/2 cups (375 ml) chopped pecans, walnuts or hazelnuts after dry ingredients.
For extra indulgent brownies, stir in 1 1/2 cups (375 ml) dark, milk or white chocolate chunks or chips after dry ingredients.
If not serving right away, reserve brownies wrapped and unsliced in the refrigerator for up to 5 days or freeze for 1 month.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.