Double Chocolate Brownies

These crinkle top brownie squares are heavenly and they’re perfect for weekend baking. And to make them even more delicious, serve with a scoop of vanilla ice cream. Enjoy!

Ingredients

2 large eggs -room temperature

3/4 cup sugar

1/3 cup canola oil

2 tsp vanilla

1/3 cup cocoa powder

1/2 cup flour

1/2 tsp baking powder

1/4 cup mini chocolate chips

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Bakers note

If you have any pecans or walnuts in your pantry, chop some up, and fold them into the batter with the chocolate chips. This will add a nice crunch to the brownies, and it's also a good way to use up any nuts you have in your pantry.

Directions

- Line a 8x8 inch baking tin with parchment paper, leaving a few inches of parchment paper to hang over all four edges.

- Pre-heat the oven to 350 degrees F.

- Whisk together the eggs and the sugar.

- Whisk in the oil and the vanilla.

- Put the cocoa powder, flour, and baking powder into a sifter.

- Gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.

- Fold in the chocolate chips.

- Pour the batter into the baking tin.

- Bake for 22-23 minutes or until you can pierce the middle of the brownie with a toothpick and it comes out mostly clean.

- Carefully lift out the brownie from the tin and place it on a wire rack. Carefully remove the parchment paper.

- Cool completely.