Required cooking skill levelIntermediate
Above 10persons serving
45minutes preparation time
- 1 pack Dark chocolate buttons, 180 g
- 1/2 cup Brown sugar
- 3/4 cup Golden Fiesta Canola Oil
- 2 Large eggs
- 12 Choco-peanut bars, large, crumbled
- 1 tsp Vanilla extract
- 2 Tbsp Water
- 3/4 cup All-purpose flour
- 1/4 tsp Baking soda, sifted
- 1/2 tsp UFC Iodized Salt
- 1 Preheat oven to 350°F. Line a 9×9-inch square baking pan with foil.Set aside.
- 2 In a large bowl, microwave chocolate for 30 seconds, stir, then microwave again in 15-second intervals, stirring between each heating until chocolate melted. Set aside to cool slightly.
- 3 In a large bowl, beat brown sugar, Golden Fiesta Canola Oil, and eggs, with whisk until well mixed and thick.
- 4 Add melted chocolate and choco-peanut bars to the egg mixture. Whisk until well blended. Whisk in vanilla and water until combined.
- 5 Add flour, baking sode, and salt and fold into the chocolate mixture with the whisk until well blended.
- 6 Pour batter into the prepared baking pan. Bake 30 minutes or until set. (A toothpick inserted into the center and edges of the brownies should emerge with wet crumbs.) Remove from oven and cool completely on a wire rack. Cut into 2-inch squares.
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