YIELD Makes about 16 brownies
|1||cup granulated sugar|
|1/4||cup packed light brown sugar|
|1/2||cup vegetable oil|
|2||tablespoons light corn syrup|
|1||cup all-purpose flour|
|1/2||cup unsweetened cocoa powder|
|1/4||teaspoon baking powder|
|1/2||cup powdered sugar|
- Lightly grease 8X8-inch microwavable baking pan.
- Combine granulated sugar, brown sugar, oil, eggs, corn syrup and vanilla in large bowl. Combine flour, cocoa, baking powder and salt in medium bowl. Add flour mixture to sugar mixture; blend well. Spread batter in prepared pan.
- Microwave on MEDIUM-HIGH (70%) 3 minutes. Rotate pan 1/2 turn; microwave on MEDIUM-HIGH 3 minutes or until brownies begin to pull away from sides of pan and surface has no wet spots. (If brownies are not done, rotate pan 1/4 turn and continue to microwave on MEDIUM-HIGH, checking for doneness at 30-second intervals.) Let brownies stand 20 minutes. When cool, sprinkle with powdered sugar and cut into squares.
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