Rochelle's Brownies with Chocolate Sauce

By carmen-2

Ingredients

• Chocolate Sauce:
• 2 Cups sugar (Rochelle likes raw sugar)
• 1/2 Cup (1 stick) butter, melted (Rochelle melts the butter right in the brownie baking pan)
• 1/2 Cup oil (Rochelle uses canola oil)
• 9 TB. NATURAL COCOA POWDER
• 4 eggs
• 11/2 tsp. baking powder
• 1 Cup white whole wheat flour (all-purpose flour also works)
• 1 tsp. PURE VANILLA EXTRACT
• 1 Cup coconut (optional)
• 1 Cup pecans, roughly chopped (optional)
• 1 Cup sugar
• 21/2 TB. cornstarch
• 3 TB. NATURAL COCOA POWDER
• 1 Cup water
• 1 tsp. butter
• 1/8 tsp. salt
• 1 tsp. PURE VANILLA EXTRACT

Details

Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 350°. In a large mixing bowl, combine the sugar, melted butter and oil. Stir in the COCOA POWDER. Add the eggs, one at a time, mixing well after each addition. Add the flour and baking powder and mix. Fold in the VANILLA, coconut and pecans (if using). Spoon into a 9x13 baking pan and bake at 350° for 30 minutes.

For the Chocolate Sauce:

In a small saucepan or medium, microwave-safe bowl, combine the sugar, cornstarch and COCOA. Add the water and stir to combine. Microwave on high for 3 minutes, stopping and stirring every minute, until thick. Or cook over medium heat, stirring regularly until thick, about 8 minutes. Add the butter, salt and VANILLA and mix. Serve over the brownies while warm. Mmmmmmm.

Prep. time: 15 minutes
Baking time: 30 minutes
Serves: 15

Nutritional Information:
Servings 15; Serving Size 1 brownie with sauce (100g); Calories 340; Calories from fat 140; Total fat 15g; Cholesterol 75mg; Sodium 130mg; Carbohydrate 51g; Dietary Fiber 3g; Sugars 40g; Protein 4g.

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