Preheat oven to 350°F and lightly grease a square pan or line it with parchment paper.
In a large bowl, mix together dry ingredients: flour, sugar, baking powder, cocoa powder and salt.
In a small bowl mix together milk, cooking oil and vanilla extract.
Make a well in the center of dry ingredients and pour wet ingredients in. Mix together to form brownie batter.
Pour the batter into the greased pan - it will be sticky. Run a spatula under water, then use it to help spread the batter to the edges.
Sprinkle chocolate chips on top and bake for 30 minutes. Let cool 20 minutes before slicing into squares. If you want chocolate chips to harden first, place in fridge to cool completely before slicing. Serve and enjoy!
Recipe Notes:
Leftovers can be stored in an airtight container in the fridge up to 5 days.
To freeze, place each brownie slice on a baking sheet in the freezer for 1-2 hours. Once they’re slightly frozen, you can pop them into a freezer bag and freeze up to 3 months. The baking sheet method prevents them from sticking together.
Don’t overmix the batter. This will make the brownies too chewy. Instead, mix the batter until it’s just combined enough.
Add ½ cup chopped nuts to the batter if desired. This will give the brownies a nice crunch.
It takes the chocolate chips longer to cool. They will melt and spread while slicing. To prevent this, just place the baked brownie dish in the fridge for 45 minutes to harden chocolate chips before you slice it into squares.