Brownies

I use Pinterest to organize my recipes, but I have probably a dozen brownie variations saved. This is my go-to brownie recipe, a dense, fudgy base for whatever mix-ins we want. People always like them, probably because there's a stick of butter in there. Also it uses cocoa, so there's no melting of chocolate. One bowl and a spoon, y'all.

Recipe by Cafe Delites <--- check out all their other brownie recipes

The Best Fudgy Cocoa Brownies

1/2 cup unsalted butter, melted and HOT
1 tablespoon cooking oil
1 1/8 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup all purpose (or plain) flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt

Optional add-ins: chocolate chips, white chips, Craisins

1. Preheat oven to 350°F (175°C).
2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper and set aside.
3. Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in color (another minute).
4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over-beat as doing so well affect the texture of your brownies).
5. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
6. Bake for 20-25 minutes (but check at 18), or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
7. Remove and allow to cool to room temperature before slicing into 16 brownies.