Ingredients

• 1 1/2 cups granulated sugar*
• 3/4 cup all-purpose flour
• 2/3 cup cocoa powder, sifted if lumpy
• 1/2 cup powdered sugar, sifted if lumpy
• 1/2 cup dark chocolate chips
• 3/4 teaspoons sea salt
• 2 large eggs
• 1/2 cup canola oil or extra-virgin olive oil**
• 2 tablespoons water
• 1/2 teaspoon vanilla

Instructions

1. Heat the oven to 325°F. Lightly coat an 8x8-inch baking dish with cooking spray. Line it with parchment paper, then spray the parchment as well.
2. In a medium bowl, stir together the granulated sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt until evenly combined.
3. In a separate large bowl, whisk the eggs with the oil, water, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and stir gently until just incorporated.
5. Transfer the thick batter to the prepared pan and spread it into an even layer using a spatula.
6. Bake for 40 to 48 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking.
7. Let the brownies cool completely before cutting. Store in an airtight container at room temperature for up to 3 days. These brownies can also be frozen.

Notes

• For a less sweet version, you can reduce the granulated sugar to 1 cup instead of 1 1/2 cups.
• Olive oil adds a noticeable flavor that pairs well with chocolate. If you prefer a more neutral taste, use canola oil.
• The brownies will appear very soft in the center when they first come out of the oven. Allow them to cool fully—about 2 hours—so they can set properly. For an even firmer texture, refrigerate after cooling.