Chocolate Brownies Recipe
One-bowl chocolate brownies with cocoa powder, avocado oil, eggs, and chocolate chips.
Servings: 16 servings
Equipment
Ingredients
- 1¼ cup granulated sugar
- ½ cup avocado oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper.
- In a large bowl, whisk together the sugar and oil until the sugar dissolves. Add the eggs and vanilla, and whisk until well combined.
- Add the cocoa powder, flour and salt to the wet ingredients and stir with a spatula until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 25 minutes, or until a toothpick comes out with only a few moist crumbs. It’s better to underbake the brownies than to overbake them.
- Allow to cool completely for at least 30 minutes on a wire rack before cutting into 16 squares.
Notes
My Top Tip: Stop stirring once the batter comes together. After adding the flour, mix just until the dry streaks disappear, then fold in the chips.
Storage: Cool the brownies completely, then store them in an airtight container at room temperature for up to 3 days.
Freezing: Wrap individual squares in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. Thaw them at room temperature while still wrapped so they don't dry out.
Nutrition
Serving: 1brownie | Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 46mg | Potassium: 110mg | Fiber: 2g | Sugar: 19g | Vitamin A: 30IU | Calcium: 15mg | Iron: 1mg
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