Fudgy One-Bowl Cocoa Brownies
- ½ cup unsalted butter, 1 stick (113 g)
- 2 tbsp vegetable oil
- 1 cup granulated sugar, 200 g
- ¼ cup brown sugar, packed (53 g)
- ⅔ cup unsweetened cocoa powder, 57 g
- ½ tsp kosher salt
- 2 large eggs, cold is fine
- 2 tsp vanilla extract
- ½ cup all-purpose flour, spooned and leveled (63 g)
- ½ cup semisweet chocolate chips (optional)
Fudgy One-Bowl Cocoa Brownies
- Heat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving the ends hanging over two sides as handles.
- Melt the butter in a medium saucepan over low heat. Take the pan off the heat.
- Whisk the oil, both sugars, cocoa and salt into the warm butter until it looks like thick, grainy fudge.
- Let the mixture cool so it will not cook the eggs.
- Whisk in the eggs one at a time, then the vanilla.
- Whisk hard until the batter turns glossy and pulls away from the sides of the pan. This gives the brownies their shiny, crackly top.
- Add the flour and fold it in with a spatula until no streaks remain. Fold in the chocolate chips, if using.
- Scrape the batter into the pan and spread it into the corners.
- Bake until a toothpick poked 1 inch from the center comes out with moist crumbs, not wet batter.
- Cool the brownies completely in the pan on a rack. They finish setting as they cool.
Fudgy One-Bowl Cocoa Brownies
- Lift the brownies out by the parchment and cut them into 16 squares with a sharp knife, wiping it between cuts.