Taproot at Home :: From-the-Pantry Brownies

Taproot at Home :: From-the-Pantry Brownies

We are all walking through these challenging days right now, but let's do it together, shall we? We want to offer for your home (and hearts) some of the goodness that has been inside the pages of Taproot Magazine while many of us are at home for an extended and indefinite period of time. We've gathered recipes, craft projects, and activities that we hope will keep you making, doing, and dreaming (and eating too!), all of which we'll be sharing here in this space each day. [Visit the Welcome post for more details]

From-the-Pantry Brownies 

Recipe and Illustration (never before in print!) by Molly Reeder 

You can make these brownies when you are desperate for a chocolate fix and want to bake something up but there’s no butter in the house. Feel free to top yours with chocolate chips, candied ginger, nuts, coconut . . . anything on hand that sounds good with fudgy chocolate. Makes 16 servings. 

⅔ cup canola oil or other neutral oil
⅔ cup cocoa powder
½ cup all-purpose, spelt, or white whole wheat flour
½ teaspoon salt
¼ teaspoon baking powder
1 cup confectioners’ sugar
½ cup packed dark brown sugar
3 eggs
1 teaspoon vanilla extract


  1. Preheat the oven to 325°F. Grease an 8 x 8-inch square baking pan with oil or cooking spray.
  2. In a medium mixing bowl, whisk together the flour, salt, and baking powder and set aside. 
  3. In a small saucepan over medium heat, heat the oil until it is warm but not yet hot. Remove the pan from the heat and immediately whisk in the cocoa powder. Set aside. 
  4. Combine the confectioners’ sugar and dark brown sugar in a large bowl or the bowl of a stand mixer. Add an egg and beat on medium speed until thoroughly incorporated. Add the remaining eggs, one at a time, beating well after each addition. Add the vanilla extract and beat on medium speed until fluffy and lighter in color, 2 to 3 minutes.
  5. Add half of the cocoa mixture to the eggs and beat on medium-low until incorporated. Add half of the flour mixture and beat until incorporated. Add the remaining cocoa mixture then flour mixture, beating well after each addition, then give it all a good final mix. Pour the batter into the prepared baking pan. Now is the time to sprinkle the top with chocolate chips, nuts, flaky sea salt, or anything else you’d like to add.
  6. Bake for 20 to 25 minutes, until the edges have pulled away from the pan a bit but the middle is still soft to the touch. Let cool in the pan for at least 15 minutes before cutting and serving. 


Click here to download a pdf of this recipe.