Preheat your oven to 375 degrees. Line an 8×8 inch baking pan with parchment paper and lightly butter the top. In a medium-sized bowl, whisk the sugar, vegetable oil, eggs, and vanilla. In a large bowl, whisk the flour, cocoa powder, baking powder, and sea salt.

Preheat your oven to 350 degrees. Line an 8X8 baking dish with parchment paper. Spray with non-stick spray for extra insurance. In a small bowl whisk together cornstarch and cocoa powder making sure there are no visible lumps. In a medium saucepan add the bittersweet chocolate, olive oil, and 1 tbsp tahini.

Start by mixing the dry ingredients together in a bowl, and set them aside. Use a heatproof bowl to place over a pan of gently simmering water to melt your butter and chocolate. Stir it every now and then, allow both to melt completely and set aside, while you whip the eggs and sugars together.
Preheat oven to 300°. Grease a 9- by 13-in. baking pan; set aside. Sift together flour, cocoa, salt, and baking powder into a bowl. Microwave butter and bittersweet chocolate in a medium glass bowl, stirring often, until melted and smooth, about 1 1/2 minutes. Whisk together sugar and eggs in a large bowl until blended.
Grease pan and set aside. For homemade brownies - In a large bowl, add cocoa and baking soda, blend, then add ⅓ cup of the melted butter and mix well. Add boiling water and stir until well blended. Stir in sugar, eggs, vanilla and remaining ⅓ cup melted butter. Add flour, baking soda and salt and mix until combined.
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Beat in the Ener-G mixture, soy milk, vanilla, and vinegar. Combine the dry ingredients (except the chocolate chips) in a separate bowl. Gradually add the dry mixture to the wet ingredients, then stir in the chocolate chips. Pour the batter into a sprayed 9-by-13-inch baking dish.
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dark chocolate for brownies