Ingredients

• 1 ¼ cups (238g) granulated sugar
• 1/3 cup (78ml) vegetable oil
• ¼ cup (59ml) milk
• 2 teaspoons (10ml) pure vanilla extract
• 1 large egg
• 1 cup (140g) all-purpose flour
• ½ cup (40g) natural unsweetened cocoa powder
• ¼ teaspoon baking soda
• 1/2 teaspoon salt
• ¾ cups (168g) semi-sweet chocolate chips, plus additional for garnish
• Flakey sea salt, for garnish (optional)

Instructions

1. Heat the oven to 350°F. Thoroughly grease an 8-inch square baking pan, then line it with parchment paper.
2. In a medium bowl, mix the granulated sugar, vegetable oil, milk, and vanilla extract until smooth and fully blended.
3. Add the egg and mix just until incorporated, about 30 seconds.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry mixture to the wet ingredients and stir until just combined. Gently fold in the chocolate chips using a spatula.
5. Transfer the batter to the prepared pan, spreading it evenly. Sprinkle a small handful of additional chocolate chips over the surface. Bake at 350°F for 25–30 minutes. When tested with a toothpick in the center, it should come out damp but not wet or gooey. Remove from the oven and allow the brownies to cool before slicing.

• Baking time: Some ovens may require slightly longer baking. Use the toothpick test to judge doneness rather than relying solely on time. A metal pan works best. If using a 9-inch pan, begin checking a few minutes early.
• Storage: Keep brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
• Freezing: Wrap brownies individually in plastic wrap. Thaw at room temperature, in the refrigerator, or warm briefly in the microwave for 15–30 seconds.