After tasting these Double Chocolate Gooey Brownies at his cousin's Shabbat table, Giora Shimoni adopted the recipe. He likes the easy preparation and kid appeal. Best of all, since the recipe is pareve (dairy-free), it's perfect for capping off a meat meal.
Instead of topping the brownies with chocolate chips, try hand chopping high-quality dark chocolate into small chunks. About 5 ounces of chocolate will yield 1 cup of small pieces.
If you enjoy the flavor of extra virgin olive oil in your sweets, you can use it in this recipe. Choose both an olive oil and dark chocolate with fruity or grassy notes for the most intriguing flavor.
Edited by Miri Rotkovitz
- 2 cups sugar
- 1 3/4 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup neutral-flavored oil (such as canola or grapeseed)
- 5 large eggs (lightly beaten)
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips (or chopped dark chocolate)
- Preheat the oven to 350° F. Lightly oil a 9x13x2-inch baking pan.
- In a large mixing bowl, whisk together the sugar, flour, cocoa powder, and salt. Add the oil, eggs, and vanilla and mix just until smooth (the batter will be thick). Pour the batter into the prepared baking pan. Use a spatula to smooth the top and spread the batter to the edges of the pan. Sprinkle evenly with the chocolate chips or chopped chocolate.
- Bake in the preheated oven for 25 to 30 minutes, or until the brownies are set and a tester inserted in the center comes out clean. Transfer the pan to a wire rack to cool before slicing the brownies with a sharp knife. Serve warm or at room temperature.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|