Dark Chocolate Brownies

Rich and delicious, boasting a crisp top paired with a gooey, luscious center. A wonderful dessert!

Prep Time:10

Cook Time:25

Cooling Time:15

Total Time:50

Servings: brownies

Preheat oven to 350°F and grease an 8x12-inch baking pan, then line it with parchment paper and set aside.
Combine oil, melted butter, and sugars in a medium-sized bowl, then beat in the vanilla and eggs for 1 or 2 minutes until the batter lightens in color.
Sift in cocoa powder, flour, and salt, then fold in the dry ingredients into the wet ingredients until just combined. Be careful not to overbeat.
Add ¾ of the chocolate chips into your batter, and then pour the batter into the baking pan and smooth the top. Spread the remaining chocolate chips over the top and bake for 25 to 30 minutes. An inserted toothpick should come out a little dirty.
Let cool in the pan for 15 to 20 minutes, and after that, remove from the pan and allow them to cool to room temperature before slicing. Enjoy!

Use Dutch-process cocoa, or Dutched cocoa, in this recipe. This type of cocoa is treated with an alkalizing agent to reduce the acidity in the flavor and give the brownies a smoother flavor.
You can use all butter instead of some butter and some oil. However, the oil helps produce the gooey, fudgy texture we all know and love.
A light-colored metal pan is best to use since glass dishes and dark metal pans can make them cook too fast and develop hard edges.