When I'm lazy I take cookie dough recipes and bake them in brownie form. When I don't have soft butter, I use this recipe that uses vegetable oil. It's quick, easy, and a one-bowl recipe. I added a few extras to make up for the lack of butter.
Ingredients
1/2 cup vegetable oil, I used canola
3/4 cup brown sugar, firmly packed
1/4 cup white sugar
1 large egg
1 tsp butter flavour extract
1/2 tsp caramel extract (may omit)
1/2 tsp vanilla extract
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
10 oz pkg caramel chips or tad less
Instructions
See Susie's Tips and Tricks
1. Preheat oven to 350F. Then line a 7 X 11 pan with parchment (leaving 1 -2" excess).
2. Combine oil, and sugars well.
3. Blend in egg, and extracts.
4. Gently sprinkle flour, baking soda, and salt (spread evenly). Mix until just combined. Do not beat vigorously.
5. The batter will be slightly thick. Drop evenly around the pan, and spread with the back of a spatula. Be sure and get to the edges.
6. Bake on the middle rack until golden brown; the edges pull away from the sides and a toothpick comes out clean; approximately 18 - 22 minutes.
7. Place a on a rack and let cool. Remove and store in an airtight container.
Susie's Tips and Tricks
You can substitute a few tablespoons of vegetable oil for walnut or almond if desired. It gives it an incredibly rich flavour.
Be sure and measure flour by a spoon, don't scoop in the measuring cup.
I highly recommend the butter extract; it compensates for the lack of richness butter offers.
You could also use almond extract instead of caramel.
Cinnamon chips and a few walnuts would be a lovely version.
You could make this Kosher by using carob chips; omit butter extract.
10 oz is a fair amount of chips in this recipe; we go for broke! You may desire less.
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