Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Lightly grease an 8×12-inch baking pan with cooking oil spray. Line the pan with parchment paper and set it aside.
- Combine melted butter, oil, and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until the mixture is lighter in color, about one minute.
- Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until they are just combined. Do not over beat the batter.
- Fold in 3/4 of the chocolate pieces.
- Pour the batter into the prepared pan, smoothing the top evenly. Top with the remaining chocolate pieces.
- Bake for 25 to 30 minutes for fudgier brownies, or until the center no longer jiggles and is just set to the touch. If you prefer firmer brownies, bake for 35 to 40 minutes.
- Remove the pan from the oven. The brownies will continue to set as they cool in the hot pan. Allow them to cool for 15 to 20 minutes before carefully removing them from the pan. Let them cool to room temperature before slicing into 16 pieces.
Nutrition
Notes
To achieve fudgy texture, do not over beat the batter after adding the flour and cocoa powder, as this creates air pockets that result in cake-like brownies. If testing with a toothpick, it should come out dirty for fudge-textured brownies. Bake on the top shelf of your oven for best results.