¾cupdutch process cocoa powderdark chocolate if available, see note #1
¾cupall-purpose flourspooned and leveled
1 and ¼cupwhite sugar
¼cuppowdered sugar
⅛teaspoontable salt
½cupcanola oilsee note #2
2largeeggs
2tablespoonswater
1teaspoonvanilla extract
1cupdark chocolate chips
Instructions
Start by preheating the oven to 325 degrees F. Lightly oil an 8x8 baking dish or line with parchment paper.
Measure out the dry ingredients into a large mixing bowl: cocoa powder, all-purpose flour, white sugar, powdered sugar, salt. Stir with a whisk or large spoon until combined.
In a liquid measuring cup, whisk together the wet ingredients: canola oil, eggs, water, vanilla extract. Whisk until the eggs are fully broken down.
Pour the wet ingredients into the dry ingredients. Stir until just combined and no dry patches remain. Fold in the chocolate chips until just combined.
Pour batter into the lightly oiled baking dish, smoothing out with a spatula as needed.
Bake on the middle oven rack at 325 degrees F for 35-40 minutes. They are ready when the edges begin to pull away from the sides and a toothpick inserted in the center comes out with a few crumbs. Remove from the oven and let cool before slicing.
Video
Notes
Cocoa powder: Droste makes the most delicious cocoa powder (it is not technically dark chocolate), but anything labeled "Dutch process" and "dark" or "dark chocolate" will work. Hershey's is another option.
Canola oil: Vegetable oil also works. You can use olive oil but make sure to use a light olive oil or the flavor may be overwhelming.
Leftovers: These brownies are best enjoyed within 3-4 days. You can keep them covered at room temperature. I don't recommend refrigerating them because this can dry them out.
Check out my YouTube video above for step-by-step instructions.