Are you craving a rich and fudgy brownie? This Anna Olson recipe is all you need. With little to no mess, thanks to the one-bowl chocolate brownie recipe, you can have a decadent recipe ready in minutes.
The trick to making these brownies so fudgey, according to Anna, is mayonnaise. Replace the butter with this secret ingredient in this recipe that turns your brownies from regular to the richest and fudgy-est dessert.
Also, once the brownies are baked, place the brownies in the fridge to cool before cutting and you’ll have super clean cuts that will look like store-bought brownies.
Related: Here is Anna Olson’s New Favourite Chocolate Chip Cookie Recipe (and Why You Need to Try It!)
ingredients
directions
Makes 1 9-x-13-inch (3.5 L) pan
Preheat oven to 350ºF (180ºC). Grease and line a 9-x-13-inch (3.5 L) baking pan with parchment paper.
Place the chopped chocolate in a large bowl and pour boiling water overtop. Let the chocolate mixture sit one minute, then whisk to melt.
Whisk in the sugar, then add the mayonnaise and then the eggs, one at a time. Stir in the vanilla.
With a wooden spoon or spatula, stir in the flour, cocoa powder and salt until evenly blended. Stir in the chocolate chips.
Scrape the batter into the prepared pan and spread evenly. Bake for about 30 minutes, until a tester inserted in the centre of the brownies comes out clean. Cool to room temperature.
Brownies slice best when chilled, but taste best at room temperature.
Once sliced, you can store the brownies in an airtight container for up to 5 days.