Ingredients
1 large egg, room temperature1/4 cup canola oil1/2 cup sugar1 tablespoon water1/2 teaspoon vanilla extract1/3 cup all-purpose flour3 tablespoons baking cocoa1/4 teaspoon salt1/4 teaspoon baking powder1 teaspoon instant espresso powder, optionalOptional: Chopped walnuts, pecans, hazelnuts or peanutsDRIZZLE:1/4 cup semisweet chocolate chips1 teaspoon canola oil
Preparation
Preheat oven to 350°. In a large bowl, beat the egg, oil, sugar, water and vanilla. Whisk together the flour, cocoa, salt, baking powder and, if desired, espresso powder; stir into egg mixture until blended.
Spread into a greased or parchment paper-lined 15x10x1-in. baking pan. Top with chopped nuts if desired. Bake until very firm to the touch, 12-15 minutes. Cool on a wire rack. Break into pieces. In a microwave, melt chocolate chips and oil; stir until smooth. Drizzle over pieces. Let stand until set.
