2/3 cup canola oil
3/4 cup cocoa
1/2 cup all-purpose flour, plus more for dusting
1/4 teaspoon baking powder
2/3 cup light brown sugar
1 1/3 cups confectioners sugar
1 teaspoon vanilla
3/4 cup bittersweet or semisweet chocolate chips
sprinkles if desired
Preheat oven to 325°F. Butter and flour an 8×8 inch pan. Set aside.
In a large bowl or bowl of stand mixer, using an electric mixer, beat the oil, cocoa and brown sugar until a smooth, cohesive mixture forms. Beat in the eggs and vanilla until fluffy and well-combined.
Whisk together the dry ingredients. Slowly stream into the bowl as the mixer runs and beat until smooth, glossy batter forms. Fold in 1/2 cup chocolate chips. Pour into prepared pan. Scatter the remaining 1/4 cup chocolate chips across the top.
Bake for 20-25 minutes or until the edges come across from the sides and a toothpick inserted in the middle of the pan comes out with moist (but not drippy!) crumbs. Sprinkle with sprinkles if desired.
Cool completely in the pan on a wire rack.
I know I make brownies year round but honestly, I think of them as a summer dessert most of all. They don’t take long to bake (so they don’t heat up the house much!), depending on the recipe you can make them with pantry staples, they don’t melt, they don’t need to be iced and they transport well to get-togethers and cookouts. And who doesn’t love a brownie?
This recipe is so quick and easy you can whip a batch in a flash. It only contains ingredients that any baker would have on had, no stove use, no melting chocolate just a bit of mixing and they are oven-ready. They are moist, super chocolatey and slightly chewy.
The perfect dessert addition to #cookoutweek!