The first time I made these I took them to school with me. I gave them to my friends and ever since they have been hooked on them. I make them about once a month and able to give away a couple of brownies per friend.
They taste better the day after you make them and they can last up to 5 days in an airtight container.
The past few times I have made these brownies I have used relatively cheap canola oil. DON'T use cheap oil. The oil made the brownies taste pretty bad. I had to cover up the taste of the oil by adding more sugar, vanilla, and coco powder. I have learned my lesson now. My advice; go for organic unflavored oil such as canola or vegetable oil.
Mix the oil and sugar together
Add all the eggs and vanilla extract.
In a separate bowl, combine the rest of the dry ingredients. I sifted the ingredients but it didn't seem to make a difference.
Combine all ingredients. This is what the batter should look like.
NOTE: Sometimes I have to add milk or a little more oil in so the batter isn't too thick.
Brownies
1 3/4 cups sugar
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2/3 cup coco powder
1 cup unflavored oil
4 eggs
2 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease a 2 x 9 x 13 inch pan.
Mix oil and sugar together. Add eggs and vanilla extract. Stir to combine.
In a separate bowl, mix the rest of the dry ingredients. Add the dry ingredients to the wet and mix to combine.
Pour into greased pan and bake for 30-35 minutes. NOTE: If you don't like your brownies gooey add another 5-10 minutes or put a toothpick in and see if it comes out clean.
Let cool for 30 minutes before cutting into it. Add desired garnishing or leave plain.
Makes about 24 3x3 inch brownies.