Tip : It is much easier to cut brownies after they have been refrigerated; cool the brownies before placing in the refrigerator, slice and serve at room temperature.
Ingredients
- 4 oz bittersweet chocolate
- 2/3 cup boiling water
- 1 cup sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 tspn vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder sifted
- 1/2 tspn salt
- 1 cup semi-sweet chocolate chips
optional
- 1/2 cup chopped pecans or dried cranberries
Instructions
- Gather all ingredients before starting.
- Pre heat oven to 350°.
- Add boiling water to bittersweet chocolate, allow to sit for a minute, then stir to melt.
- Add sugar, oil, egg and vanilla extract, stirring after each addition.
- Stir in flour, sifted cocoa and salt and stir with whisk until smooth.
- Stir in chocolate chips and optional chopped pecans or dried cranberries.
- Scrape into prepared pan lined with parchment paper
- Bake 30 minutes or until tooth pick inserted in the center comes out clean.
- Cool and then refrigerate for a minimum of 30 minutes.
- Cut into squares.