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Smoked Salmon Lettuce Wraps
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Ingredients:
| 1 Cup All Purpose Flour |
| 3/4 Cup Unsweetened Cocoa Powder |
| Pinch of Salt |
| 1 Cup Dark Brown Sugar, packed |
| 1/2 Cup Sugar |
| 1/2 Cup Vegetable Oil (or sub with Canola Oil) |
| 4 Tbsp Unsalted Butter, melted |
| 3 Large Eggs |
| 1 Tbsp Light Corn Syrup |
| 1 Tsp Vanilla Extract |
| 1 Cup Semisweet Chocolate Chips |
| 1/3 Cup Heavy Cream |
| Rainbow Chips, for topping |
Directions:
- Preheat the oven to 350 degrees F. Line an 8x8 or 9x9 baking dis with parchment paper and spritz it with cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, and salt.
- In a separate large bowl, whisk together the brown sugar, sugar, oil, and butter. Add the eggs, corn syrup, and vanilla, and whisk until combined.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Pour into the prepared baking dish and smooth to the edges.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out mostly clean. Let cool completely.
- Once the brownies are cooled, make the ganache. Heat the heavy cream in a microwave safe container for 60 seconds. Add the chocolate chips and let sit for another 60 seconds, then stir until completely melted and combined.
- Pour over the brownies and spread all the way to the edges. Sprinkle rainbow chips over the top.
- Refrigerate for 30 minutes or so to allow the ganache to set.
- Once ready, lift the parchment paper to remove the brownies from the baking dish. Slice into squares, serve, and enjoy!
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