Out of the Box: Homemade "Box" Brownies

Like many people, I prefer the ooey-gooey richness of box mix brownies to (oh, dear) homemade brownies. It's a true fact, and I can't deny it. The main difference, of course, is the use of oil instead of butter for the source of fat. However, box mixes generally have a whole host of other ingredients that we can all live without - so, with a little thought and a few minor calculations, I set out to re-engineer my family's original brownie recipe to something a bit more "boxy":

Homemade "Box" Brownies

Ingredients:
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup neutral-tasting oil (grapeseed, coconut, extra light olive or similar)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit. Butter an 8x8-inch baking pan and set aside.

In a small bowl, mix flour, cocoa, salt and baking powder until combined. In a medium bowl, mix oil, sugar, eggs and vanilla until blended, then add dry ingredients all at once and stir util just about smooth (you may have a little lump or two, which is fine). Scrape batter into prepared pan and bake for about 30 minutes, or until a toothpick comes out clean. Remove and let cool to room temperature before serving.

Notes: These brownies have all the right stuff—crispy edges, crackly top, and a fudgy interior. For a higher yield, double the amounts listed above and bake in a 9x13-inch pan.

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