My mother is canola oil’s biggest fan.
Years ago, she started championing canola as a healthier alternative for people who need to keep their cholesterol low and their hearts in tip-top shape. She tries to bake with it instead of butter, and to be honest, I’m not usually with her. After all, I make a lot of dessert. Dessert usually requires butter.
But my parents did me a huge favor this past week, so I baked them heart-healthy brownies as a way of saying thank you. And want to hear the best part? You won’t even miss the butter. These are easy, quick, and taste totally decadent.
It’s been a decadent week. For the first time in my entire life, I got to go on a real spring break. You know, the kind that has sand and sun. Every year, I hear about people’s break plans and get really jealous, but now that I’ve had this week, I won’t be so bitter about it anymore. Vacations might not happen often, but that makes them all the more precious when things work out.
To make things even better, I had a really nice post written out, but guess what? The Hilton I’m staying at has sketchy WiFi, and I lost most of my post text.
Instead of stressing about it, I’ll talk a lot about my vacation next week. For now, I’ll just post these brownie pics.
I made these because my parents did us the huge, astronomically amazing favor of watching our children this week while we went on vacation. Anyone who does that deserves a lot more than brownies.
As it happens, my mother loves recipes that are low in saturated fat, salt, and have a short ingredient list. These fit the bill perfectly. They’re an altered version of a more decadent brownie base I make a lot.
All you have to do with these is make sure not to overcook them. Also, resist the urge to mix the chocolate chips into the batter. They’ll sink if you do. Sprinkling them on top is the way to go!
I’ll be sharing more next week when I have a reliable Internet connection. In the meantime, happy almost weekend!
1/2 cup canola oil
1/4 cup unsweetened cocoa
1 cup sugar
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon salt
1/2 cup milk chocolate chips
- Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray. Set aside.
- In a small bowl, combine the cocoa and oil. Stir until smooth. Set aside.
- In a medium bowl, beat the sugar and eggs until smooth. Add the vanilla and the cocoa mixture, stirring again. Mix in the flour and salt until just combined.
- Pour the brownie batter into the prepared pan. Sprinkle the chocolate chips evenly over the top.
- Bake for 25-30 minutes until set. Cool completely. Cut into squares and store in an airtight container.