I had the opportunity to make desserts to sell at a family art event recently. I didn't have a ton of time, but wanted to participate. How would you have whittled down all the lovely confections out there down to just one treat to sell? Chocolate was my answer, obviously.
This is a tweak of my favorite Speedy Brownie recipe. It's completely versatile for add-ins. I often do pecans or walnuts, and have on occasion drizzled in peanut butter swirls before baking. With this easy recipe you can make a 9 x 13 sheet pan, 8 mini-loaves, or 24 mini brownie bites in a mini cupcake pan. The possibilities are endless. BTW, this recipe is dairy free too (just be sure to check your chocolate).
Double Chocolate Brownie Loaves
- 1-3/4 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon salt
- 2 cups sugar
- 5 eggs, lightly whisked
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (I like Ghirardelli's 60% cocoa chocolate chips)
In a large bowl, mix the first seven ingredients until just combined. Pour approximately 1/2 cup of brownie mix into each greased compartment of a parchment-lined mini-loaf pan. (For the parchment lining, I folded over a sheet of parchment paper into eight folds, then cut the paper to fit the bottom of the loaf pan. I greased the pan, then put in the parchment paper, and then resprayed the bottom). Evenly distribute the chocolate chips over the 8 loaves before baking.
Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Do not overcook! Cool in pan on a wire rack for 15-20 minutes, then turn out and serve slightly warm or room temperature.
Or, try making little squares from a 9 x 13 sheet pan of brownies!