1 cup 8oz/240g unsalted butter, melted and cooled2 tablespoons (30ml) vegetable oil1 1/4 cups (9oz/260g) white sugar1 cup (7oz/200g) packed light brown sugar4 (2oz/57g each) large eggs, at room temperature1 tablespoon (15ml) pure vanilla extract3/4 teaspoon salt1 cup (3.5oz/130g) all purpose flour1 cup (3.5oz/100g) good quality, unsweetened cocoa powder7 oz (200g) roughly chopped chocolate or large chocolate chips
- Do NOT over beat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.
- Please try not to over bake them. Set a timer if you need too. I like mine at exactly 23 minutes in an 8×12-inch pan. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven,
- I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster, slightly burns them on the top and dries them out.