classic, easy double chocolate fudge brownies that you’ll hopefully make over and over again
yield: 18 brownies
1 cup flour
1 cup cocoa (or cacao) powder
½ tsp kosher salt
2 cups sugar
2 sticks butter, melted
2 tbsp safflower oil (or any neutral oil)
1 tbsp pure vanilla extract
12 oz semisweet chocolate chips
flaky sea salt (optional)
Preheat the oven to 350F. In a mixing bowl, whisk together the flour, cocoa (or cacao) powder, and salt. Set aside. In a separate, large mixing bowl, whisk the eggs. Add the sugar and whisk aggressively until well incorporated. The mixture should be thick and pale yellow.
Mix in the melted butter, oil, and vanilla extract. Pour the dry ingredients into the mixture, whisking until incorporated. Lastly, fold in the chocolate chips.
Pour the brownie batter into a greased 9×13” baking dish, using a rubber spatula to scrape every last bit of batter from the bowl. Spread the batter into an even layer. Bake the brownies for 28-30 minutes, or until *just* cooked through.
Let the brownies cool slightly in the pan, about 15 minutes. Transfer them to a cutting board by lifting the parchment paper. Cut the brownies into squares. Sprinkle with a little flaky sea salt and eat them warm.