Ingredients

• ⅔ C of canola oil (or melted butter)
• ⅔ C of natural unsweetened cocoa powder
• ½ C of flour
• ¼ tsp of baking powder
• ½ tsp of salt
• 3 large eggs
• 1 ⅓ C of powdered sugar
• ⅔ C of dark brown sugar
• 1 tsp of vanilla extract

Directions

1. Preheat oven to 325°F / 160°C.
2. Coat your baking pan with butter, then dust the pan with flour making sure to tap out the excess. Set aside.
3. Place the oil into a microwave-safe medium bowl and heat on low power in 4 to 6 (5-second) bursts until warm but not hot. Add the cocoa powder and whisk until completely smooth and combined. Let sit for 4 or 5 minutes so the cocoa can bloom. Meanwhile, prepare the dry and wet ingredients.
4. Place the flour, baking powder, and salt in a small bowl and whisk to combine; set aside.
5. Place the eggs, powdered sugar, and brown sugar in a large bowl. (Alternatively, place in the bowl of a stand mixer fitted with the paddle attachment.) Using an electric hand mixer, beat on medium speed until fluffy and lighter in color, 2 1/2 to 3 minutes. Beat in the vanilla until just combined.
6. Add 1/2 of the cocoa mixture to the egg mixture and mix at medium-high speed until shiny and fully combined, about 5 minutes. Add the flour mixture to the egg and cocoa mixture and mix at low speed until fully combined. Add the remaining cocoa mixture and and mix at medium-high speed until shiny and fully combined, about 1 minute. Transfer to the baking pan and spread into an even layer.
7. Bake for 20 to 24 minutes (you can bake for up to 30 minutes if you like a firmer brownie with some crisp edges). The brownies will pull away from the edges of the pan, but a cake tester or knife inserted in the middle will not come out clean. Let cool before cutting into 16 squares.