Ingredients:

  • 1/2 cup (113g) unsalted butter, melted and hot
  • 2 tablespoons (30ml) neutral oil (canola or vegetable)
  • 3/4 cup (75g) Dutch-process cocoa powder
  • 1 cup (200g) granulated white sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon (15ml) vanilla extract
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (95g) all-purpose flour

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large mixing bowl, combine the hot melted butter and neutral oil. Whisk in the Dutch-process cocoa powder immediately to bloom the cocoa solids.
  3. Add the granulated white sugar and light brown sugar to the cocoa mixture. Whisk vigorously to combine.
  4. Add the eggs and vanilla extract. Whisk for 1-2 minutes until the batter is glossy and smooth (the ribbon stage), which helps create the crackly top.
  5. Using a silicone spatula, gently fold in the all-purpose flour and sea salt until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top with your spatula.
  7. Bake for 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached.
  8. Allow the brownies to cool completely in the pan before lifting them out by the parchment paper and slicing into 16 squares.