These incredibly rich and moist brownies are wonderful on their own, but also make a great base for dairy-free brownie sundaes. For a small batch, halve all of the ingredients and bake the batter in an 8x8-inch baking pan.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 18 to 24 brownies
Ingredients
2 cups all-purpose flour
1 cup sugar
1 cup brown sugar
⅔ cup cocoa powder (increase to ¾ cup for even more chocolaty)
Preheat your oven to 350ºF and grease and flour a 13x9-inch baking pan.
In a large bowl, whisk together the flour, sugar, brown sugar, cocoa powder, salt, and baking powder. Whisking in the center to create a well in the ingredients.
Add the water, oil, and vanilla to the well in your dry ingredients, and whisk the wet ingredients while incorporating the dry ingredients, until smooth. Do not overmix.
Fold in chocolate chips.
Scrape the batter into your prepared pan.
Bake for 25 to 30 minutes, or until a knife inserted in the center of the brownies comes out clean.
Let the brownies cool before cutting.
Leftovers can be stored in an airtight container at room temperature for a couple of days, but I prefer to refrigerate or freeze them.