Oven at 350^o F

Ingredients

• 1/2 cup unsalted butter, melted and HOT
• 1 tablespoon cooking oil (olive or coconut are fine)
• 3/4-11/4 cup sugar (I use 1 1/8; adjust to your preference for sweetness) (For even fudgier brownies, use 1/2 white and 1/2 brown sugar.)
• 2 large eggs at room temperature
• 1 teaspoon vanilla
• 1/2 cup all purpose (or plain) flour
• 1/4 tsp salt

Directions

1. Preheat oven to 350^o F
2. Grease an 8×8 square pan with cooking spray . Line bottom with parchment paper; set aside. (If I’m baking these for a gift, I get a covered 8×8 foil pan at the store)
3. Melt the butter in a large saucepan (watch it carefully so it doesn’t scorch)
4. Add sugar and oil to the melted butter and whisk well until the sugar is completely dissolved (at least for a minute).
5. Add eggs and vanilla; whisk more until lighter in color (about another minute).
6. Sift flour, cocoa powder and salt together in a bowl, the gently fold these into the wet ingredients until JUST combined. (Over-beating will affect the texture of your brownies.)
7. Pour batter into lined pan and smooth the top out evenly. (Optional: top wih chocolate chunks or chocolate chips.)
8. Bake for 20-25 minutes (in my oven, 21-22 minutes is just right), until the center of the brownies in the pan no longer jiggles and is just set to the touch.
9. Watch closely and do not overcook if you want them fudgy! If using a toothpick, the toothpick should come out dirty for fudgy brownies. Remember, the brownies will keep baking in the hot pan out of the oven.
10. Remove and allow to cool to room temperature before slicing into 16 brownies.