I needed some chocolate last night, there were far too many eggnog and gingerbread treats in this house and not enough chocolate so I took care of it!
1 1/3 cups flour
1 cup cocoa
1 teaspoon salt
1 teaspoon baking powder
3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla
2/3 cup Andes baking chips
1 cup semisweet chocolate chips
1 – 3 tablespoons heavy whipping cream
Andes baking pieces for sprinkling
1 Preheat oven to 350. Spray 9 x 13″ pan with cooking spray for baking.
2 Whisk together flour, cocoa, salt and baking powder.
3 Beat together oil and sugar until blended. Beat in vanilla and eggs, one at a time, beating well after each addition. Gradually add flour mixture then stir in Andes baking chips. Spread into prepared pan.
4 Bake for 35 – 40 minutes or until toothpick inserted in center comes out clean. Cool in pan.
5 Microwave chocolate chips and cream at 30 second intervals until melted and smooth. Spread over cooled brownies then sprinkle with Andes baking chips.
recipe adapted from Taste of Home