INGREDIENTS • 1/2 cup unsalted butter, melted and HOT • 1 tablespoon cooking oil, (olive oil or coconut oil are fine) • 1 1/8 cup superfine sugar, (caster sugar or white 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 INSTRUCTIONS • Preheat oven to 350°F (175°C). • grease a pan with parchment paper and put it aside. • Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk for about a minute. Add the eggs and vanilla; beat until lighter in color. • Mix in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined • Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.) • BAKE FOR 12-15 min and check on the brownies, or until the centre 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. • Remove and allow to cool to room temperature before slicing into 16 brownies. Then place them in the fridge to get that chewy fudge consistency. OPTIONAL ADD INS: • Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, chocolate chunks. ◦
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