What You Need
- 1 1/2 cups granulated sugar
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder, sifted if lumpy
- 1/2 cup powdered sugar, sifted if lumpy
- 1/2 cup dark chocolate chips
- 3/4 teaspoons sea salt
- 2Â large eggs
- 1/2 cup canola oil or extra-virgin olive oil
- 2 tablespoons water
- 1/2 teaspoon vanilla
How to Make It
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Preheat the oven to 325°F. Lightly spray an 8×8 baking dish (not a 9×9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
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In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
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In a large bowl, whisk together the eggs, oil, water, and vanilla.
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Sprinkle the dry mix over the wet mix and stir until just combined.
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Pour the batter into the prepared pan (it’ll be thick – that’s ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it’s better to pull the brownies out early than to leave them in too long). Cool completely before slicing. Store in an airtight container at room temperature for up to 3 days. These also freeze well!
