If you like your brownies chewy, gooey and extra chocolatey - then these one bowl chewy brownies are for you! Made with oil and cocoa powder so you likely won't even need an extra grocery trip, they're waaayyy better than boxed brownies!
Line an 8x8 inch metal baking pan* with aluminium foil and grease lightly, or line with parchment paper
In a medium bowl, whisk together the oil and sugar.
Whisk in the eggs, extra egg yolk and vanilla.
Gently stir in the flour and cocoa powder. If needed, give the mixture a whisk to remove any lumps.*
Then fold in the chocolate chips.
Pour the batter into your prepared pan and bake for 25-30 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.
Cool and then cut into bars. I let mine cool for over 2 hours before slicing for the photographs (you'll notice that the insides were still warm and melty).
If you use a glass or ceramic pan instead of a metal, the bake time will be a few minutes longer. I recommend a metal pan for this recipe. Do not use a 9x9 inch pan, otherwise the brownies will be too thin.
If you're having a hard time whisking by hand, feel free to use an electric mixer to mix in the flour and cocoa powder. If your cocoa powder has a lot of lumps - you may want to whisk it first.
Store brownies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Because these brownies are very moist, I don't find they stay fresh as long as some other recipes.
This recipe can be doubled and made in a 9x13 inch pan. The bake time will be about the same. You'll need: