Slenderific Brownie Snacking Cakes

Preheat oven to 350°F. Line a small baking sheet or muffin tin with parchment paper or silicone liners.

Whisk together the Hershey's cocoa, all-purpose flour, and baking powder in a medium bowl until evenly combined and no lumps remain.

In a separate bowl, combine the canola oil, light brown sugar, and granulated sugar, stirring until well mixed.

Add the egg white and vanilla extract to the sugar mixture, whisking vigorously until smooth and light.

Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.

Divide the batter evenly among 4 prepared cavities or muffin cups, filling each about three-quarters full.

Bake at 350°F for 18–20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.

Remove from oven and allow the cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, dust lightly with powdered sugar just before serving.