Prep Time: 30 minutes Yields: 9 large or 16 small squares
Cook Time: 25-30 minutes
2/3 cup canola oil
2/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
2/3 cup packed dark brown sugar
1 1/3 cups icing sugar*
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1. Preheat oven to 180 degrees C.
2. Grease a 9-inch square baking pan and line I with wax or parchment paper. Set aside.
3. Place the oil into a microwave-safe bowl and heat in 4 to 6 (5-second) bursts until it is warm but not hot. Add the cocoa powder and whisk until completely smooth and combined. Let sit for 4 or 5 minutes so the cocoa can bloom.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
5. In another bowl, place the eggs, powdered sugar, and brown sugar. Using a handheld mixer, beat on medium speed until fluffy and lighter in color. Beat in the vanilla until just combined.
6. Add 1/2 of the cocoa mixture to the egg mixture and mix at medium-high speed until it is shiny and fully combined, about 2-3 minutes.
7. Next, add in the flour mixture to the egg and cocoa mixture and mix at low speed until fully combined. Add the remaining cocoa mixture and mix at medium-high speed until the batter is shiny and fully combined, about 1 minute. Fold in the chopped walnuts.
8. Transfer to the prepared baking pan.
9. Bake for 25 to 30 minutes. You’ll know the brownies are done when a toothpick inserted in the middle comes out with a few crumbs attached (it shouldn’t be completely wet) and the brownies pull away from the edges of the pan.
10. Let them cool (if you can help it ;)) before cutting into squares.
*If you don’t have icing/powdered sugar on hand, you can grind normal granulated sugar in a blender or food processor. But decrease the amount slightly because as compared to powdered sugar, granulated sugar is heavier in weight.
**Brownies can be stored in an airtight container at room temperature or in the fridge for up to 2 days.
Recipe source: kitchn