Hands-On Time
20 Mins
Total Time
55 Mins
Yield
Makes 16 brownies
Caitlin Bensel

How to Make It

Step 1

Heat oven to 350°F. Coat an 8-inch square baking pan with nonstick spray. Line the pan with 2 criss-crossed pieces of parchment paper, leaving an overhang on all sides; coat the parchment with nonstick spray.

Step 2

In a medium bowl, whisk together the cocoa powder, flour, and salt.

Step 3

Melt the butter in a medium saucepan over medium-low heat (or in the microwave). Remove from heat and mix in the granulated sugar, brown sugar, oil, and vanilla. One at a time, mix in the eggs and egg yolk; add cocoa powder mixture and stir until just combined. Fold in the chocolate chips.

Step 4

Spread the batter in the prepared pan and bake until a toothpick inserted in the edges of the brownies comes out clean, 30 to 34 minutes. Cool completely in the pan.

Step 5

Holding both sides of the paper overhang, lift the brownies out of the pan, transfer to a cutting board, and cut into 16 squares. Store the brownies in an airtight container at room temperature for up to 5 days.

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