Gluten & Dairy Free Super Fudge Brownies

1 cup semisweet chocolate chips, melted (remember to watch for milk ingredients!)
1/4 cup unsweetened cocoa powder
1/3 cup vegetable oil
3 tbsp water
1 cup sugar
2 large eggs at room temp
1/2 cup Silvana's all-purpose flour
1/4 tsp salt

Preheat oven to 350. Grease a 8 inch square baking pan and line with a long piece of parchment paper, letting the ends hang over two sides of the pan. In a medium bowl, whisk together the melted chocolate, cocoa powder, oil and water until smooth.

In a large bowl, whisk together the sugar and eggs. Whisk in the chocolate mixture. Fold in the flour and salt until just combined; transfer to prepared pan and spread to edges. Bake until set and the brownie edges pull away slightly from the sides of the pan. 25 -28 minutes. Let cool in pan on wire rack."

Skor Cake (Death by Chocolate)

Bake 1 Devil’s food cake mix (or whatever chocolate cake mix you might like)

1 – 300 ml can sweetened condensed milk

1 – 225 g package of Skor Toffee bits

1 ½ cups caramel sundae sauce

2 cups whipping cream whipped

1 cup milk chocolate chipits

Bake the cake in a 13 x 9” pan according to package directions. Cool completely in the pan.

Poke holes with the end of a wooden spoon about 1” deep over the entire surface of the cake.

Pour the sweetened condensed milk on top.

Sprinkle half of the SKOR bits and cover with caramel sauce.

Spread the whipped cream evenly over the cake.

Sprinkle the remaining SKOR bits and chocolate chips over the cream.

Chill until serving.