Cravings are a funny thing, and sometimes an ooey-gooey fudgy chocolate brownie is at the top of the list. A perfect midnight snack, they are also great reheated up quickly in the microwave or over the campfire. They can usually be made with pantry baking staples, no need to run to the store or order up ingredients online. And if you’re missing something, chances are your neighbor has what you need. And if you offer to share some with them, it’s a win-win!!

Recipe from Love & Lemons

What You Need

• 1 1/2 cups granulated sugar
• 3/4 cup all-purpose flour
• 2/3 cup cocoa powder, sifted if lumpy
• 1/2 cup powdered sugar, sifted if lumpy
• 1/2 cup dark chocolate chips
• 3/4 teaspoons sea salt
• 2 large eggs
• 1/2 cup canola oil or extra-virgin olive oil
• 2 tablespoons water
• 1/2 teaspoon vanilla

How to Make It

1. Preheat the oven to 325°F. Lightly spray an 8×8 baking dish (not a 9×9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
2. In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
3. In a large bowl, whisk together the eggs, oil, water, and vanilla.
4. Sprinkle the dry mix over the wet mix and stir until just combined.
5. Pour the batter into the prepared pan (it’ll be thick – that’s ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it’s better to pull the brownies out early than to leave them in too long). Cool completely before slicing. Store in an airtight container at room temperature for up to 3 days. These also freeze well!