Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Lightly grease an 8x12-inch baking pan with cooking oil spray. Line the pan with parchment paper and set it aside.
- Combine the melted butter, oil, and sugars in a medium bowl. Whisk them together well. Add the eggs and vanilla, and beat until the mixture is lighter in color, about one more 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, as this affects the brownie texture.
- Fold in three-quarters 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 a fudgier texture, 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. Remember that brownies continue to set in the hot pan after removal from the oven.
- After 15 to 20 minutes of cooling, carefully remove the brownies from the pan. Allow them to cool completely to room temperature before slicing them into 16 pieces. They set further as they cool.
Nutrition
Notes
To achieve the best thickness and texture, use an 8x12-inch pan. If you add flour and cocoa powder, stop mixing as soon as they are incorporated; overmixing creates air pockets that result in cake-like brownies. Do not over bake if you want fudgy results. Try setting your timer for exactly 23 minutes in an 8x12-inch pan, knowing they will continue baking outside the oven. Baking on the top shelf of the oven prevents the middle shelf from cooking them too fast, which can dry them out.