• Prep Time: 5 mins • Cook Time: 45 mins • Serves 16 brownies

You will need

  • An 8”x8” Glass Baking Dish (No bigger! 8”x8” is the one to use so they don’t overcook)
  • Parchment Paper (this makes it so much easier to remove the brownies from the baking dish)


  • 1 cup granulated sugar
  • 3/4 cup all-purpose white flour
  • 2/3 cup cocoa powder, sifted if lumpy
  • 1/3 cup powdered sugar, sifted if lumpy
  • 3/4 teaspoons salt
  • 2 large eggs
  • ½ cup canola oil
  • 2 tablespoons water
  • 1 teaspoon vanilla
  • Canola Cooking Spray (* If you use Olive or other oil, it may alter the flavour)
  • (Optional) 1/4 cup Walnuts, crushed


1.) Preheat the oven to 325°F (Not on Convection). Lightly spray your 8”x8” baking dish with cooking spray then line it with parchment paper.
2.) In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
3.) In a large bowl, whisk together the eggs, canola oil, water, and vanilla.
4.) Cut the dry ingredents from Step 2 into the wet mix, and still until it’s combined.
5.) Ladle the batter into the prepared 8”x8” pan (it’ll be thick, which is ok) and use a spatula to smooth the top. Make sure the surface of the batter is even and flat. Add your crushed walnuts evenly across the top of the batter if you are using them.
6.) Bake for 50 minutes, but do a toohpick test starting at about 43 minutes. You’ll know the brownies are done when the toothpick comes out with only a thin liquid attached to it, and the top is “crisp” and not soggy. (Note: it’s better to pull the brownies out early than to leave them in too long). Cool completely before cutting into them …. about 1 1/2 to 2 hours, which gives them a chance to set up – when the brownies come out of the oven, they’ll be gooey in the middle, and they’ll continue to firm up the longer they’re out of the oven.
7.) Store in an airtight container at room temperature for up to 3 days. These also freeze well …… Enjoy!