Yield: one 9×13 inch pan, about 24 brownies
“Back to Baking”, pp. 53
There is one recipe in the book that I looked at and perused many times over the past two years. However, I could never bring myself to do it. Even though the title of the recipe sounds delicious, as soon as I came across one ingredient in the recipe, I couldn’t do it. That ingredient is… mayonnaise. I strongly dislike mayo, except in tuna sandwiches and crab salad, where it belongs, and could not fathom doing a dessert with mayonnaise! It was against my core beliefs. Mayo, in a brownie? Why? Thankfully, one weekend I decided to be brave and thought that was enough of being so judgemental about mayo and I tried this recipe. Now I regret postponing it for two years! These brownies are fantastic. I don’t often eat brownies, but I am quite certain that I have never had such scrumptious, fudgy, chocolatey, dense-but-not-too-dense, rich brownies.
- 4 oz (125 g) unsweetened chocolate, chopped
- 2/3 cup boiling water
- 2 cups sugar
- 2/3 cup mayonnaise
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder, sifted
- 1/2 teaspoon salt
- 1 cup chocolate chips
This recipe makes a lot of brownies, and that is a good thing because you will need it! I made this for a game night with friends and they were very much enjoyed and devoured. These would also be excellent with some nuts in them, such as walnuts or even pecans. What I particularly like about this recipe is that it is pretty much a one-pot recipe and does not generate many dirty dishes. Perfect! If you do or do not like mayo, does not matter. You must make these brownies – tonight. You will thank me, and Anna Olson, tomorrow.
- Preheat oven to 350°F. Grease and line a 9×13 inch baking pan with parchment paper so that the paper hangs over the sides slightly.
- Place the chopped chocolate into a large bowl and pour the boiling water overtop. Let sit for one minute, then whisk to melt the chocolate.
- Whisk in the sugar, then add the mayonnaise and eggs, one at a time. Stir in the vanilla extract.
- With a wooden spoon or spatula, stir in the flour, cocoa and salt until evenly blended.
- Stir in the chocolate chips and mix well.
- Scrape the batter into the prepared pan and spread evenly. Bake for about 30-35 minutes, until a toothpick inserted in the centre of the brownies comes out clean. Cool to room temperature.
So glad to see that you’re still baking away, and I’m thrilled you love the brownies…that mayo trick is a good one! My recipe tester feels the same way as you about mayo 😉
A great trick indeed! People were very surprised when I told them the secret ingredient. I am glad to know that I am not alone! :p