My Favorite Brownie - Michelle Stocking

 1 cup plus 2 Tbsp flour

3/4 tsp salt

1/2 tsp baking powder

4 large eggs, at room temp

1 1/2 cups granulated sugar

1/2 cup packed brown sugar (100g)

1/2 cup (112 g) canola oil

2 tsp pure vanilla extract

8 Tbsp (1 stick) unsalted butter

8 oz bittersweet chocolate, chopped

1/4 cup dutch process cocoa powder

1) Adjust an oven rack to the middle of the oven. Preheat the oven to 350. Grease a 9x13 pan and line with a parchment sling. 

2) In a small bowl, whisk together the flour, salt, and baking powder.

3) In a large bowl, whisk together the eggs, granulated and brown sugars, canola oil, and vanilla.

4) Place the butter and chocolate in a small, heavy-bottom saucepan set over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth. Off the heat, add the cocoa powder to the chocolate and whisk until completely combined.

5) Add the chocolate mixture to the sugar-egg mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined.

6) Pour the batter into the prepared pan and bake for 22 to 27 minutes, until the sides of the brownies have set, the top is starting to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs clinging to it. 

7) Transfer the pan to a wire rack ad let cool completely. Use the parchment sling to gently lift the brownies from the pan. Cut them into bars and serve. Store brownies in an airtight container at room temperature for up to 2 days.