Ingredients:
- 1 cup all purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1.5 cups of chocolate chips
- 2 eggs + water – water helps the cake stay moist
- 0.5 cups of Powdered sugar – powdered sugar contains corn starch which thickens the cake batter
- 0.5 Unsweetened cocoa powder – Sift through if it’s lumpy!
- 1 tablespoon of Oil – a good substitute of butter that makes the batter even richer
- 1 tablespoon of Vanilla Extract – vanilla extract will really bring out the chocolate flavor
Steps:
- Mix together the dry and wet ingredients in two separate bowls. Combine the sugar, flour, powdered sugar, cocoa powder, chocolate chips, and salt in a bowl. Then, whisk together the eggs, olive oil, and water in a large bowl because the dry ingredients will be added.
- Combine the wet and dry ingredients. Take a spatula and fold the dry into the wet ingredients. Once it’s all mixed, you should see a nice thick batter.
- Pour the batter into an 8×8 inch baking pan lined with parchment paper. Use the spatula to spread it to all four sides of the pan and to smooth the top. The mixture will be very thick making it hard to spread, but that’s the consistency you want.
- Now it’s time to bake! Transfer the pan to a 325-degree oven and bake for 40 to 45 minutes. Take a tooth pick and poke it in the middle until only a few crumbs come off. If the batter is still wet on the toothpick, bake for 5 minute increments longer. Allow the brownies to cool completely before slicing and serving!
Store any leftovers in an airtight container at room temperature for up to 3 days. Do not store in a fridge. Enjoy!
