These not-too-sweet brownies are accented with a pretty “lace” overlay of white chocolate. Preheat your oven to 350°F and line a 9″ x 13″ baking dish with parchment paper (you can skip that but it makes it easier to pull the baked brownies out later).
In a bowl, whisk together 3/4 cup flour, 1/2 cup cocoa, 1/2 teaspoon baking powder, and 1/4 teaspoon salt and set that aside for a second.
In another bowl, beat together 3/4 cup vegetable oil, 1 1/2 cups sugar, and 1 1/2 teaspoons vanilla extract.
Beat in 3 eggs until smooth.
Add the egg mixture to the flour mixture and beat until smooth again.
Pour the batter into your baking dish and shove it in the oven for about 25-30 minutes, or until a toothpick inserted into the centre of the dish comes out with just a few crumbs on it.
I pulled the still-warm brownies out of the pan and set them on a rack to cool completely.
While that was going on, I melted about 3 oz white chocolate in a double boiler and let that cool as well.
When both were cool, I piped the white chocolate in an overlapping pattern onto the surface of the brownie and let it harden.
Then you just cut it into pieces and serve!