Ingredients:

  • 1/2 cup Neutral Oil (Avocado or Vegetable)
  • 1 cup Granulated Sugar
  • 2 Large Eggs
  • 1 tbsp Pure Vanilla Extract
  • 1/2 cup Unsweetened Cocoa Powder (Dutch-processed)
  • 1/2 cup All-Purpose Flour
  • 1/4 tsp Salt
  • 1/2 cup Dairy-Free Chocolate Chips
  • 1/4 cup Assorted Candy Eyes (Large and Small)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, combine the oil, sugar, eggs, and vanilla extract. Whisk vigorously for exactly 2 minutes until the mixture lightens in color and becomes slightly frothy to ensure a crinkle top.
  3. Sift the cocoa powder, all-purpose flour, and salt into the wet ingredients. Use a silicone spatula to gently fold the dry ingredients in until just combined, being careful not to overmix.
  4. Fold in the dairy-free chocolate chips until evenly distributed throughout the thick, mahogany-colored batter.
  5. Spread the batter evenly into the prepared pan. Bake for 22–25 minutes until the edges are set and the center has a very slight wobble.
  6. Remove from the oven and let the brownies cool in the pan for exactly 3 minutes. Press the candy eyes into the surface in clusters while the base is still soft enough to grip them.