Makes 30 two-inch square brownies
Music Pairing: Distant Camera by Neil Young
250 grams semi-sweet chocolate chips
3/4 cup (187 ml) canola oil
1 1/2 teaspoons (7.5 ml) pure vanilla extract
3 large (150 grams) eggs
1 1/4 cups (262 grams) granulated natural cane sugar
1/2 cup (75 grams) whole wheat pastry flour (all purpose white flour works fine, too)
1/4 cup plus 2 tablespoons (37 grams) dark cocoa powder
3/4 teaspoon (3 grams) fleur de sel
Preheat the oven to 350ºF. Cut a piece of parchment paper large enough to cover the bottom and sides of an 9-inch by 13-inch by 1-inch rectangular baking pan (also called a 1/4 sheet pan, you can usually find them at Home Goods for $6 to $10). Grease one side of the parchment with a nonstick cooking spray (I use a spray grapeseed oil), and fit it (ungreased side down) into the pan.
Add the chocolate to a medium, microwave-safe bowl. Cook on high power in the microwave in 30 second intervals, stirring in between each cycle, until the chocolate is melted. Be careful not to burn the chocolate. The timing depends on the wattage of your microwave. Add the oil and the vanilla extract, and whisk to combine; set aside to cool slightly.
Add the eggs and sugar to a clean, large bowl. Whisk until they become thick and pale yellow, 1 to 2 minutes. Whisk in the melted chocolate mixture. Sprinkle the flour, cocoa, and salt on top, and fold the mixture using a rubber spatula, just until there are no visible traces of flour.
Pour the batter into the prepared pan, spreading it evenly to the sides. You can give the pan a tap on the counter to help it settle, too. Bake for 45 to 50 minutes until the center is set and the edges gently pull slightly away from the sides of the pan. Let cool completely (at least two hours) before cutting into 30 two-inch squares.
Gluten-Free Adaptation: I’ve been using my friend Silvana’s Multi-Purpose Gluten Free Baking Mix in many of my own recipes. If you have the mix (I highly recommend it!), you can omit the grain flour, and use 100 grams of her gluten free mix.
Buttery Adaption: If you prefer to use butter, simply swap in 12 tablespoons/168 grams butter. Add the butter to the bowl with the chocolate, and melt as directed in the recipe.
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