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  1. Preheat oven to 350 °F (180 °C). Grease and line a 9x13 inch (3.5L) 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 in the sugar, then add the mayonnaise and then the eggs, one at a time. Stir in the vanilla.
  4. With a wooden spoon or spatula, stir in the flour, cocoa powder and salt until evenly blended. Stir in the chocolate chips.
  5. Scrape the batter into the prepared 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.
Anna’s Tips:
  • You can use whole wheat flour in place of the all-purpose flour – the brownies will still be nice and dense.
  • You can use dark chocolate, milk or white chocolate chips, but the dark adds the richest flavour.
  • You can use regular or low-fat mayonnaise or homemade.
  • The mayonnaise replaces the need for butter or oil (a typical brownie recipe this size would use a cup of butter!), and if you omit the chocolate chips, makes this recipe dairy-free, since unsweetened chocolate has no dairy in it.
  • It doesn’t matter is you use regular or Dutch process cocoa powder.