7.9 ounces all-purpose flour (about 1 3/4 cups) $
1/2 cup packed brown sugar $
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup warm water $
1/4 cup canola oil
1 tablespoon red wine vinegar
1 teaspoon vanilla extract
1 large egg, lightly beaten $
1/2 cup semisweet chocolate minichips, divided $
Cooking spray $

7 9 ounces all-purpose flour (about 1 3/4 cups) $ 1/2 cup packed brown sugar $ 1/4 cup unsweetened cocoa 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup warm water $ 1/4 cup canola oil 1 tablespoon red wine vinegar 1 teaspoon vanilla extract 1 large egg, lightly beaten $ 1/2 cup semisweet chocolate minichips, divided $

Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.
3. Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.