I have made these brownies twice in one week. They were a hit with my family and my guest on another night. No chance at leftovers when you make these perfectly chocolate and light brownies. I found this recipe on a co-bloggers sight, M.A. Eats, and they will now be my standby. I found all of the ingredients in my cupboard and refrigerator, no extra shopping needed. Wouldn’t change a thing about this recipe, although, if you happen to have walnuts or pecans in your freezer, add 1/2 cup chopped nuts if you desire (We did!)
1 stick butter, cut up
6 tbl. unsweetened cocoa powder
2 tbl. canola oil
1 cup sugar
2 large eggs
½ tsp. vanilla extract
1/3 cup flour
¼ tsp. salt
1/2 cup chopped nuts if desired
Place rack in middle of oven and preheat oven to 325°F. Butter and flour an 8-inch square baking pan, knocking off excess flour.
Melt the butter in the microwave in a medium size (microwave safe) mixing bowl. Add the cocoa and canola oil and stir with a fork or small whisk until well combined. Add the sugar, eggs and vanilla, then beat until well combined. Stir in flour and salt until just combined.
Pour batter into baking pan. Bake until a toothpick inserted in center comes out clean, about 40 minutes.
Cool completely in pan, then cut into 16 bars.