- ½ cup ( 1 stick) unsalted margarine, melted and placed in refrigerator to cool for 10 minutes
- ¾ cup good-quality Dutch process cocoa powder, such as Droste brand
- confectioners sugar
- cocoa powder
- chopped nuts
- ¼ cup vegetable or canola oil
- 2 cups sugar
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon pure vanilla extract
- edible glitter
- colored sanding sugars
Preheat oven to 325’F Line a 7- by I I-inch brownie pan with parchment and coat with nonstick cooking spray. In the bowl of an electric stand mixer, combine the melted margarine, powder, oil, sugar, flour, eggs, and vanilla. Beat to combine.
Spread the mixture into the prepared pan.
Bake for 35-40 minutes. Remove the pan from the oven and place in refrigerator to cool for 20 minutes or until cool enough to handle.
When the brownies are cool, run a knife around the edge of brownie out onto a piece of parchment paper on a hard work surface.
Store in an airtight container.