Ingredients
1cupunsalted butter,8oz or 240g, melted and cooled
1tbspvegetable oil
1¼cupswhite sugar,9oz or 260g
1cuplight brown sugar,7oz or 200g packed
4largeeggs,2oz or 57g each, at room temperature
1tbsppure vanilla extract,15ml
¾tspsalt
1cupall purpose flour,3½ oz or 130g
1cupcocoa powder,3½ oz or 100g good quality, unsweetened
7ozchocolate or large chocolate chips,200g, roughly chopped
Preparation
Preheat oven to 175 degrees C or 350 degrees F.
Lightly grease an 8×12-inch baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat for another minute or until lighter in color.
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined, avoiding not to overbeat.
Fold in ¾ of the chocolate pieces.
Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
Bake for 25 to 30 minutes for just under-done brownies (fudgier texture) or until the center of the brownies no longer jiggles and is just set to the touch, or 35 to 40 minutes, if the brownies preferred are well set and firm.
After 15 to 20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies.
