3/4 cup all-purpose flour
2/3 cup confectioners’ sugar
3 tablespoon unsweetened cocoa powder
3 ounces semisweet or bittersweet chocolate, coarsely
1 1/2 tablespoons canola oil (white mustard oil)
1/4 cup granulated sugar
1 1/2 tablespoons light corn syrup, blended with 3
tablespoons lukewarm water
2 teaspoons vanilla essence
1/8 teaspoon salt
1 large egg
1/3 cup chopped toasted walnuts
1. Position rack in center of oven and preheat to 350 degree F. Line an 8-inch-square baking pan with foil, letting it hang on two opposing sides. Coat with cooking spray.
2. Sift flour, confectioners’ sugar and cocoa together into a small bowl. Combine the 3 ounces chopped chocolate and oil in a heavy medium saucepan; place over at the lowest heat, stir, until just melted and smooth, be careful the chocolate does not overheat. Remove from heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts and the remaining 2 1/2 ounces chopped chocolate till well blended. Turn out the batter into the pan, spread evenly.
3. Bake the brownies till firm in the center and the inserted toothpick comes out with some moist batter clinging to it, 20 to 24 minutes. Let it cool completely on a wire rack about 2 1/2 hours.