-1 cup / 240 g unsalted butter, melted and cooled
-2 tablespoons / 30 ml vegetable oil
-1 1/4 cup / 260 g white sugar
-1 cup / 200 g brown sugar
-1 tablespoon / 15 ml vanille extract
-3/4 teaspoon salt (a little bit more than a pinch)
-1 cup / 100 g unsweetened cocoa powder
-7 oz / 200 g roughly chopped chocolate or chocolate chips
-Optional add ins: nuts (walnuts, peanuts, pecans), marshmallows, shredded coconut, dried fruit, peanut butter chips, chopped cookies, extra chocolate chips etc.
Preheat the oven to 350 ºF / 175 ºC. Lightly grease an 8x12 inch baking pan, line with parchment and set aside. Combine the butter, oil and sugars in a bowl. Whisk well to combine. Add the eggs and vanille extract and beat until lighter in color (about another minute). Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined (do not over mix). Fold in 3/4 of the chocolate chips. Pour the batter into the baking pan. Smooth the top out evenly and top with the remaining chocolate chips. Bake for 25-30 minutes for just under-done brownies or until the centre of the brownies no longer jiggles and is just set. Or bake for 35-40 minutes for well-done brownies. After 15-20 minutes, carefully remove the brownie and let cool completely until slicing into 16 slices (but you could also make 2 very big slices, do whatever you like). Bon appétit!
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