I don't think there's ever a bad time for chocolate. Especially on Mondays. Unless you're maybe out in the sweltering heat without a napkin or 7…and a glass of milk. But I was inside, snuggled up with the cat, AC on blast, working on some really exciting recipes and surprises for all of you Ariel Louise readers!
I know I'm not the only one who can't concentrate when they're craving food. So I managed to drag myself out from under the blanket I was curled up in, to assess what was in the pantry.
Chocolate chips. Oil. Sugar. Flour.
There aren't too many baked goods that are as satisfying as these. They're so rich and packed full of chocolate, you can't really go wrong. Light and fluffy, or thick and underbaked, brownies tend to have a simple formula; melt down chocolate and butter, mix with the rest of the wet ingredients, then the dry ones. It's quick and easy baking when you're hangry and you have no time to bake a 2 hour banana bread (which I somehow manage to do almost weekly…)
But of course, I was missing one important part of the brownie-making puzzle; butter. So I figured out a way to use the extra vegetable oil I've had laying around here so I could still get my brownie fix.
If you're in the market for something airy; this recipe is what you need to try. Using the oil instead makes them less heavy. Since I wasn't able to use chocolate to blend with butter, I decided to use cocoa powder, which left them tasting a lot darker despite the fact that the texture more so resembled cake. I also like to bake mine so that they're slightly underdone, and who doesn't love that soft inside anyway?
They're perfect with a scoop of ice cream, whipped cream dolloped on top, or even dusted with a dash of powdered sugar; an easy late night snack, and great for the work week!
Do any of you have favorite go-to late night snacks? I hope I'm not the only one crazy enough to bake so late at night all of the time...
Until next time friends! Happy baking!
1 cup vegetable oil (1 additional tablespoon for brushing pan)
2 1/2 cups white sugar
1 teaspoon vanilla extract
3/4 cup cocoa powder
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup chocolate chips
Preheat oven to 350 degrees
Brush 9x9 pan with 1 tablespoon vegetable oil
1. In a mixing bowl, using a whisk or spatula, mix the oil and sugar. Whisk in the eggs, and then the vanilla extract.
2. Sift dry ingredients together in a separate bowl, then slowly add to wet mixture until combined. Pour into oiled pan and set in oven for 30 minutes, or until a toothpick can be removed cleanly. To bake them so that they are slightly underdone, take out after 25 minutes or so. Dust with powdered sugar, serve with ice cream, or by itself!