So I was recently made aware that the secret to a really moist chocolate cake is none other than mayonnaise. Yes. Mayonnaise. I had heard of putting sour cream in bread or yogurt in cookies, but my favorite submarine sandwich condiment in a cake? After hearing that mayo is a main ingredient in Portillo’s Chocolate Cake (I’m sorry Dick Portillo! I’m sorry!) I knew it had to be true. I decided to apply this idea to brownies. I put a spin on a recipe I found on Cooks.com, I was out of vanilla and I didn’t add nuts, I’m just not into that stuff, these brownies were decadent nonetheless.
Super Moist Brownies
1 1/2 cups flour
2 cups sugar
1/2 (heaping) cup cocoa
1 teaspoons salt
1 cup canola oil
4 eggs
2 teaspoons vanilla
1/3 cup mayonnaise
1 cup chopped nuts
Place all ingredients in mixer bowl. Beat at medium speed for 3 minutes (don’t eat too much of the raw batter, you will feel ill by the time the brownies are done). Place in greased 9x13 inch pan. Bake at 350 degrees for 30-35 minutes. Frost if desired (the frosting is the best part!).
Frosting
6 tablespoons butter
1 1/2 cups powdered sugar
1/3 cup of milk
1/2 cup of milk chocolate chips
Melt butter on the stove. Add sugar and milk and bring to a boil. Turn off stove and let the mixture sit for about 1 minute. Add chocolate chips and stir until thickened and spread on brownies. (Let the frosting sit for a while before you try it, otherwise you might burn your tongue like I did)
You may then proceed to gorge yourself and watch your friends lick the plastic of the brownies you individually wrap.
