Ingredients for Valentines Double Chocolate Brownies
- Unsifted Flour
- 1 cup (200g) granulated sugar
- Margarine
- Sweetened Condensed Milk
- Unsweetened Cocoa
- 1 large egg
- Vanilla Extract
- 1 teaspoon baking powder
- Milk Chocolate Candy Bars
- 1/2 cup (60g) chopped nuts (optional)
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How to Make Valentines Double Chocolate Brownies
- Preheat oven to 350°F (175°C).
- Line a 13x9-inch baking pan with foil, leaving an overhang on the sides to help lift out the brownies later.
- In a medium bowl, whisk together 1 cup (120g) all-purpose flour and 1 cup (200g) granulated sugar.
- Cut in 1/2 cup (113g) unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Press the crumbly mixture firmly into the bottom of the prepared pan to create a crust.
- Bake for 15 minutes.
- In a large bowl, beat together 1 (14 ounce) can Eagle Brand sweetened condensed milk, 1/2 cup (40g) unsweetened cocoa powder, 1 large egg, 1/4 cup (30g) all-purpose flour, 1 teaspoon vanilla extract, and 1 teaspoon baking powder until smooth.
- Stir in 1 cup (170g) chocolate chips and 1/2 cup (60g) chopped nuts (optional).
- Spread the chocolate mixture evenly over the baked crust.
- Bake for an additional 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before lifting them out using the foil overhang.
- Cut into heart shapes using a cookie cutter or a knife, or cut into squares or bars.
- Decorate with icing, chocolate ganache, sprinkles, or fresh berries, if desired.
- Store covered at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
192g
Fat
46g
Carbs
22g
