Double Chocolate Brownies from Egg Farmers of Ontario

Rating: 4.5 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Kenilworth egg farmers Steve and Marsha Shaw love brownies. Especially Steve, who is a serious chocolate lover! These brownies can be enjoyed sliced into squares or bars, or for a special treat, cut into heart shapes with a cookie cutter, then decorated as desired.

By Egg Farmers of Ontario

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
16
Yield:
1 9" (23 cm) square baking pan
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Combine flour, cocoa, salt and baking powder in a medium bowl and stir until well-mixed.

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  • Whisk together sugar and oil in a large bowl. Add eggs and vanilla; whisk until blended. Add dry ingredients; whisk just until blended. Fold in chocolate chips.

  • Pour batter into a lightly greased or a foil or parchment paper-lined 9-inch (23 cm) square baking pan; spread evenly.

  • Bake in a preheated 350 degrees F (180 degrees C) oven until toothpick inserted near centre comes out clean, 25 to 30 minutes. Take care not to overbake brownies.

Nutrition Facts

Per Serving:
167 calories; protein 1.8g; carbohydrates 21.1g; fat 9.2g; cholesterol 20.5mg; sodium 96.6mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Jacolyn
Allstar
Rating: 5 stars
11/29/2012
These brownies are very moist and have a good flavor. I especially enjoyed the chocolate chips. I didn't change a thing except to bake for a few extra minutes and I used an 8x8 pan because that's all I had. I wouldn't use a larger pan unless you like really thin brownies. Read More
Helpful
(6)

Most helpful critical review

blackhighheels
Rating: 3 stars
02/27/2014
I tried this recipe because it has oil instead of butter. It was too cakey for me. I personally recommend using just one egg. Also without the chocolate chips it is pretty blasé. (I made one batch. Half of it had chips and half didn't.) In a pinch - meaning if I don't have butter - I might try it again. Read More
Helpful
(1)
20 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Jacolyn
Allstar
Rating: 5 stars
11/29/2012
These brownies are very moist and have a good flavor. I especially enjoyed the chocolate chips. I didn't change a thing except to bake for a few extra minutes and I used an 8x8 pan because that's all I had. I wouldn't use a larger pan unless you like really thin brownies. Read More
Helpful
(6)
Diana Birdsong Palmer
Rating: 5 stars
09/07/2013
My family loved these brownies! They are so moist and tasty with a chewy texture. Definitely a keeper. I doubled the recipe & used a 9x13 pan. Read More
Helpful
(3)
Deebolee
Rating: 5 stars
12/30/2012
Perfect chewy brownies; quick and easy to make! I made random cuts through them once I pulled them out of the oven then poured melted dark chocolate in the cuts. Amazing! Thanks for sharing the recipe! Read More
Helpful
(3)
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SoBayK80
Rating: 5 stars
01/21/2014
Excellent crumb with fudgey texture and a nice cracked top oil brings the chew in this recipe. I used less sugar Penzey's dutched cocoa and cracked kosher salt lightly sprinkled on top. This is definately my new go-to for brownies Thanks Egg farmers of Ontario and allrecipes.com! Read More
Helpful
(2)
NorthernSue
Rating: 4 stars
01/09/2013
I'd give this four and a half stars if I could. We found them a bit rich and I'd cut back on the oil a little in future. They definitely need the full cooking time of 30 minutes as they were still doughy at 25. The whole pan was gone by the end of the evening so they were a real hit with company! Read More
Helpful
(2)
Maryscookin
Rating: 5 stars
10/17/2018
I've made this recipe many times, and just realized I'd never left a review. I usually change the serving size to 32 servings (I love this feature--change the servings and let Allrecipes do the math!) and use a 9"x13" pan. I don't always add the chocolate chips, but I have used other flavor additions--mint extract/essential oil; instant coffee granules; or peanut butter chips. This is an all-around great brownie recipe! Thank you egg farmers, Steve and Marsha Shaw! Read More
Helpful
(1)
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NishaP
Rating: 4 stars
01/04/2014
Very soft cookies used 17g extra chips maybe it will be better when cooled completely or perhaps bake for 27 minutes. Read More
Helpful
(1)
Sandy
Rating: 5 stars
04/24/2013
I found this recipe because I was looking for one that used oil instead of butter. Delish! I doubled it and baked in an 8 x 11 glass pan because I like super-thick brownies then baked for an extra 5 minutes. Definitely a keeper recipe. Read More
Helpful
(1)
cathykangel
Rating: 5 stars
07/15/2013
Very good. Made me proud to make them from scratch. Very moist. I just wish I had chocolate chips to put on them like the recipe asked for. Just finished another batch b/c the first post didn't last long. The only thing I say is make sure to double the recipe. Read More
Helpful
(1)
blackhighheels
Rating: 3 stars
02/27/2014
I tried this recipe because it has oil instead of butter. It was too cakey for me. I personally recommend using just one egg. Also without the chocolate chips it is pretty blasé. (I made one batch. Half of it had chips and half didn't.) In a pinch - meaning if I don't have butter - I might try it again. Read More
Helpful
(1)
More Reviews
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