Brownie Squares
Tiffany Hill
27 Brownie Squares
Dessert
Here’s what you’ll need:
(3) 8 X 8 baking pans to bake the brownies. *Note: if my pan is out of stock, any 8 x 8 pan will work.
4 x 6 treat bags: for packing the brownies.
Optional: Stickers/wraps to add the perfect finishing touch.
Optional: Kitchen scale for weighing batter.
Suggested Selling Price: $4-$5. Please see my pricing formula here.
Note: If you need specific products I used for a current social media video, please go to this link.
Ingredients
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½ cup butter, mostly melted
1.5 cups canola or extra virgin olive oil
8 large eggs
2 tsp baking powder
¼ cup water
2 ½ tsp salt
1 ¾ TBSP vanilla extract
1 cup powdered sugar
5 cups granulated sugar
2 cups cocoa powder (Hershey’s Dark or Dutch)
3 cups all purpose flour
3 cups chocolate chips
Directions
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Preheat the oven to 325°F.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, baking powder, chocolate chips, and salt.
- In a large bowl, whisk together the eggs, olive oil, butter, water, and vanilla.
- Combine the wet mix with the dry mix, stirring gently until combined.
Note: batter should be thick. If needed, you can thin the batter out with 1-2 tbsp hot water.
Divide the batter between the pans (approximately 1050 grams per pan) and bake for 40 to 45 minutes or until a toothpick comes out clean. Cool completely.
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Once brownies have cooled, remove from pan.
Cut each brownie slab into (9) equal squares with each square measuring approximately 2.6 x 2.6 inches.
Note: a plastic knife is excellent for cutting brownies.
Package in a 4 x 6 treat bag with a wrap & sticker.