Adapted from Weeknight Baking by Michelle Lopez, this two bowl brownie recipe was the first time I used extra-virgin olive oil instead of butter or margarine. This fudgy brownie takes just minutes to prep and can be made without electric equipment or cooktop.
1 1/3 cups unsweetened cocoa powder
1 cup icing sugar
3 cups granulated sugar
1 ½ cups unbleached all-purpose flour
½ tsp. kosher salt
1 cup semisweet chocolate chips
4 large eggs, room temperature
1 cup extra-virgin olive oil
4 tbsp. water
1 tsp. pure vanilla extract
Preheat oven to 325F and line a 9×13-inch baking pan with parchment paper sprayed with nonstick spray.
Sift the cocoa and icing sugar over a bowl to remove any lumps. Add the sugar, flour, salt, and chocolate chips. Mix until combined.
In a large bowl, whisk together the eggs, oil, water, and vanilla.
Pour the dry ingredients over the wet ingredients and fold until just combined.
Transfer the batter to the baking pan and bake for 40 minutes. Allow to cool to room temperature before slicing.