Anna Olson's Decadent Brownies

Mayonnaise is the secret ingredient that replaces butter and makes these brownies rich and fudgy.

Makes (1) 9" x 13" (23 cm x 33 cm) pan
Cuts into 24 squares

• 4 oz unsweetened chocolate, chopped 120 g
• 2⁄3 cup boiling water 150 mL
• 2 cups sugar 500 mL
• 2⁄3 cup mayonnaise 150 mL
• 3 large eggs, room temperature
• 1 tsp vanilla extract 5 mL
• 1 cup all-purpose flour 250 mL
• 1⁄2 cup cocoa powder, sifted 125 mL
• 1⁄2 tsp salt 2 mL
• 1 cup chocolate chips 250 mL

1. Preheat oven to 350˚F (175˚C). Grease and line a 9" x 13" (23 cm x 33 cm) baking pan with parchment paper.
2. Place the chopped chocolate in a large bowl and pour boiling water overtop. Let the chocolate mixture sit one minute, then whisk to melt.
3. Whisk the sugar into the chocolate mixture and, then add the mayonnaise and the eggs, one at a time. Stir in the vanilla extract.
4. Using a wooden spoon or spatula, stir in the flour, cocoa powder and salt until well blended. Stir in the chocolate chips.
5. Scrape the batter into the prepared baking 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.
6. 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.