Valentine Brownies
These Valentine brownies are chewy, fudgy and loaded with chocolate flavor. Topped with sprinkles, they’re festive and quick to whip up for a holiday treat.
Servings: 16
Equipment
- Baking Dish 8-Inch Square
- Fine Mesh Sieve Optional
Ingredients
- ½ Cup olive oil
- ¼ Cup cocoa
- 1 Cup granulated sugar
- 2 eggs
- 1 Teaspoon vanilla extract
- ¾ Cup all purpose flour
- ¼ Teaspoon salt
- ½ Cup chocolate chips milk chocolate or semisweet
- ¼ Cup sprinkles
Instructions
- Preheat oven to 325°F. Line an 8-inch square pan with parchment paper.
- In a small mixing bowl, whisk together cocoa (sifted first if liked) and olive oil. Set aside.
- In a large mixing bowl, mix sugar and eggs until well combined. Stir in the vanilla extract.
- Add cocoa mixture to egg mixture and mix well.
- Combine flour and salt, and add to wet mixture. Stir until just combined (don’t overmix). Gently stir in chocolate chips.
- Pour mixture into baking pan. Sprinkle with sprinkles of choice. Bake 25 to 30 minutes, until toothpick in centre comes out mostly clean (because they're a fudgey brownie, you don’t want it over cooked and completely clean).
- Cool completely before cutting.
Notes
Don’t overmix: Stir until just combined for a tender crumb.
Watch the bake: Remove when a toothpick has a few moist crumbs.
Cool fully: Cutting too soon makes brownies fall apart.
Use parchment: Makes lifting the whole slab out for clean slicing easier.
Watch the bake: Remove when a toothpick has a few moist crumbs.
Cool fully: Cutting too soon makes brownies fall apart.
Use parchment: Makes lifting the whole slab out for clean slicing easier.
Nutrition
Calories: 170kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 46mg | Potassium: 35mg | Fiber: 1g | Sugar: 17g | Vitamin A: 30IU | Calcium: 6mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
