Blog

Growing up I wasn’t a huge fan of chocolate which meant brownies was the last thing I would pick as a dessert. As I’ve gotten older, my love for chocolate has taken a 180-degree turn and became one of my favourite things to bake with, the possibilities are endless.  Its official I’m a brownie fan.

If you have peanut allergies don’t use Skor pieces.

Before you start, take your eggs out and melt your butter to cool to room temp.

•  1 cup unsalted butter, melted and cool at room temp
• 2 Tbsp. canola oil or vegetable oil
• 1 cup, 2 Tbsp. brown sugar
• 1 cup, 2 Tbsp. white sugar
• 4 large eggs room temp
• 4 Tbsp. vanilla
• 1 cup good quality unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 tsp salt
• 1 ½ cup chocolate chips (I use a mix of small and standard sized chips)
• ½ cup Skor baking chips

If you’re not using Skor baking chips use ½ cup of white chocolate chips, it’s a win-win situation every time in my opinion.

1. Preheat your oven 350F oven rack in the middle, grab your 7×11 baking tray and line with parchment paper, lightly grease the sides and set aside.
2. In a large mixing bowl combine butter, oil, and sugars and mix until all is combined.
3. Add eggs one at a time, vanilla, and salt continue to mix until it lightens up in color 1-2 mins.
4. In a bowl sift all remaining dry ingredients and gently fold into the mixture along with 1 cup of chocolate chips and ¼ cup Skor chips.
5. Pour your delicate batter into your greased pan and gently level it topping it with the remainder of chocolate chips and Skor chips or white chocolate.
6. Bake in a 350F preheated oven for 35-45 mins. Using a toothpick check the middle, the toothpick should come out clean and better batter no longer jiggles.
7. My favourite step. Cool & Enjoy.

Happy baking and be sure to share your brownies with us.

Please don’t forget to subscribe and share the recipe on your social media.