Best Homemade Brownies
, 50 min + 2 h cooling, Makes 16 brownies
Fudgy, crackly-topped brownies from pantry staples, made in two bowls with oil instead of butter.
| prepPreheat oven to 325°F / 165°C | |||||
| prepSpray 8x8 in / 20 cm dish, line with parchment, spray parchment | |||||
| 300 g granulated sugar | Combine dry ingredients | Sprinkle dry over wet, stir | Pour into pan, smooth top | Bake 325°F / 165°C, 40-48 min | Cool completely, ~2 hrs, slice |
| 95 g all-purpose flour | |||||
| 60 g cocoa powder, sifted if lumpy | |||||
| 60 g powdered sugar, sifted if lumpy | |||||
| 85 g dark chocolate chips | |||||
| 3/4 tsp sea salt | |||||
| 2 large eggs | Whisk eggs, oil, water & vanilla | ||||
| 120 ml canola or olive oil | |||||
| 30 ml water | |||||
| 1/2 tsp vanilla | |||||
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