*ingredients
°1 cup (8 ounces/240g) unsalted butter, melted and cooled
°2 tablespoons (30 ml) vegetable oil
°1 1/4 cups (9 ounces / 260g) white sugar
°1 cup (200g) pack light brown sugar
°4 (2 oz / 57 g each) large eggs, at room temperature
°1 tablespoon (15 ml) pure vanilla extract
°3/4 teaspoon salt
°1 cup (3.5 ounces / 130g) all-purpose flour
°1 cup (3.5 oz / 100 g) high-quality unsweetened cocoa powder
°200 grams of coarsely chopped chocolate or large chocolate chips
*Directions
Preheat oven to 175°C 350 degrees Fahrenheit.
Grease an 8" x 12" baking pan with cooking spray. Line with parchment paper (or baking paper); sit aside.
Combine the melted butter, oil, and sugars together in a medium bowl. Whisk well to mix. Add eggs and vanilla. beat until lighter in color (1 more minute).
Sift flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until just combined (don't overbeat as this will affect the texture of the brownies).
Fold in 3/4 of the chocolate pieces.
Pour the mixture into the prepared pan, scrape the top evenly, and cover with the remaining chocolate chips.
Bake for 25-30 minutes for brownies that are not done (fudger texture) or until center of brownies no longer jiggles and is just al dente.
Or 35-40 minutes if you like nice, consistent brownies.
Note: The brownies will continue to bake and set in the hot pan outside of the oven. If testing with a toothpick, the toothpick should come out dirty to get the fudge brownies.
After 15-20 minutes, carefully remove them from the pan and allow them to cool to room temperature before cutting them into 16 brownie pieces. They set while they are cold.
Enjoy!
