19 May 2015 Midnight Brownies

In honor of Shavuos…Drumroll please…

This chocolaty, fudgy brownie really needs no description. Try one warm out of the oven for an indulgent treat! Or serve with a scoop of ice cream on top, for a decadent dessert the whole family will enjoy. Any way you cut it, this brownie is a beautiful way to end your Shavuos meal.

½ c. oil

½ c. sugar

½ c. dark brown sugar

2 eggs

1 tsp. vanilla extract

1 ½ c. all purpose flour

½ c. cocoa

1 tsp baking powder

¼ tsp. salt

¼ c. chocolate chips

½ c. white chocolate chips

Pre heat oven to 375*. SPRAY a 9 x 13 baking pan with PAM. DO NOT line the pan with parchment paper. The dough is too thick and sticky and will be difficult to spread over parchment paper.

Beat the oil, sugars, eggs and vanilla extract on medium high speed until fluffy and creamy, about 3 to 5 minutes. Add the next four (dry) ingredients. Mix on medium speed until all the flour is incorporated, scraping down the sides of the bowl as necessary. Stir in the chocolate and white chocolate chips. Batter will be glossy and thick.

Spread batter into the prepared pan. Bake on the middle rack of oven, about 25 minutes. Top should be shiny and cracked and a cake tester inserted into the middle of the brownies should come out dry. Remove pan from oven and cool on a wire rack. When brownies are cool, cut into squares.

Note: *If you prefer, you may substitute ½ c. dark chocolate chips for the white chocolate chips. Or try milk chocolate chips for dessert after a dairy meal!