Ingredients
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1 cup all-purpose flour
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1/2 cup cocoa powder
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1/2 teaspoon kosher salt
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3/4 cup agave nectar or honey
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1 egg, whisked
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1 teaspoon vanilla extract
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1/3 cup vegetable oil
Optional Add-In
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Chopped walnuts
Egg-Free Substitute
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1 tablespoon ground flaxseed
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3 tablespoons water
Instructions
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Preheat the oven. Set the oven to 350°F. Lightly grease an 8 × 8-inch baking pan or line it with parchment paper.
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Combine the dry ingredients. In a mixing bowl, whisk together the flour, cocoa powder, and kosher salt until evenly combined.
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Mix the wet ingredients. In a separate bowl, combine the agave nectar or honey, whisked egg, vanilla extract, and vegetable oil.
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Make the batter. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
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Add optional walnuts. If using walnuts, gently fold them into the batter.
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Transfer to the pan. Spread the brownie batter evenly into the prepared baking pan.
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Bake. Bake for approximately 25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
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Cool completely. Remove the pan from the oven and allow the brownies to cool before slicing.
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Cut and serve. Slice into squares and enjoy.
Notes
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Measure flour carefully: Spoon flour into the measuring cup and level it off to avoid dense brownies.
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Sift the cocoa powder: This helps remove lumps and creates a smoother batter.
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Don’t overmix: Stir only until the flour disappears for a more tender texture.
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Watch the baking time: Start checking around the 25-minute mark. Overbaking can make brownies dry.
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Cool before slicing: Allowing the brownies to cool helps them set and makes cleaner cuts.
