Servings 12 servings
Ingredients
- Cooking spray
- 2 large eggs
- 1/4 cup vegetable oil
- 4 Tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 Tablespoons water
- 1 1/4 cups sugar
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon kosher salt
- 1/2 cup chocolate chips or chunks
Instructions
- Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper then grease it with cooking spray.
- In a large bowl, whisk together the eggs, vegetable oil, melted butter, vanilla extract and water.
- In a separate medium bowl, whisk together the sugar, flour, cocoa powders, confectioners’ sugar and salt. Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chocolate chips then pour the batter into the prepared baking pan.
- Bake the brownies until they are just set in the center and a toothpick inserted comes out clean, 35 to 40 minutes. Remove the brownies from the oven then let them cool completely in the pan, then slice and serve.
Notes
- How to tell when brownies are done: 1. Look for signs of doneness such as the edges pulling away from the sides of the pan, and a shiny, crackly surface. The brownies should also appear set in the center. 2. Insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs clinging to it, the brownies are done. However, if there is wet batter on the toothpick, continue baking for a few more minutes and test again.
- Store leftover brownies in an airtight container at room temperature for up to 3 days to maintain their freshness. For extended shelf life, pop them in the refrigerator—just be sure to warm them briefly in the microwave before serving for that irresistible gooey goodness.
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