1cupCanola oilyou can substitute the same amount vegetable oil
1teaspoonorganic vanilla extract
1cupsemi-sweet chocolate morsels
Optional: store bought icing in green or white
Optional: 1-2 tablespoons confectioner's sugar
Preheat your oven to 350 degrees F.
Grease a 13 inch x 9 inch brownie pan and set aside.
In a large mixing bowl, mix all the dry ingredients (flour, cocoa powder, kosher salt & sugar) except for chocolate chips until combined.
In a 2-cup wet measure, add 1 cup Canola oil, vanilla extract and 5 large eggs. Use an electric mixer to thoroughly combine the ingredients; make sure not to over mix. Manually mix in 1 cup chocolate morsels.
Pour all the batter into the pre-greased 13" x 9" inch brownie pan and spread evenly with baking spatula.
Bake for 25 minutes and you can check for doneness using a butter knife or a toothpick, after it's inserted in the middle it should come out clean. Leave in for another 5 minutes if it's not done and do not exceed 30 minutes. Exactly 25 minutes always works best for me. A slightly underdone brownie will taste much better than overcooked brownies. When they are done, allow them to cool for 5-10 minutes to set up.
Use the shamrock-shaped cookie cutter to cut the brownies, to remove the brownies, cut around the cookie cutter and using a spatula lift up the brownies.
Optional: sprinkle with confectioner's sugar for serving and/or outline with a thin line of green or white icing.
They are delicious served warm. Enjoy!
In this recipe I use a 3 inch x 2 1/2 inch shamrock-shaped cookie cutter.