• 1 Preparation. 0m

  Preheat oven to 175°C (350°F). Lightly grease a baking pan 20x30 cm (8x12") with a cooking oil spray. Line the pan with parchment paper or baking paper. Set aside.

• 2 Combine first part of ingredients. 0m

  Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla extract. Beat until lighter in color (About 1 minute).

• 3 Combine second part of ingredients. 0m

  Sift in the flour, cocoa powder and salt into a separate bowl and mix well.

• 4 Combine ingredients. 0m

  Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix as it will ruin the fudgy texture. Fold in 75% of the chopped chocolate pieces.

• 5 Pour batter into pan. 0m

  Pour the batter into the prepared baking pan and spread evenly. Sprinkle the remaining chopped chocolate pieces on top.

• 6 Bake 25m

  Bake in the preheated oven for 20-25 minutes for just under-done brownies which will give a fudgy texture. Taking the brownies out of the oven, it will still be soft and slightly jiggly. Let the brownies cool slowly in the pan which will continue to cook them slightly. You can also bake for a total of 35-40 minutes if you want firmer brownies.

• 7 Cooling and serving. 20m

  After 15-20 minutes of cooling, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.

A 20x30 cm (8x12") baking pan works well for this recipe as it will have the right thickness. Do not over beat the batter once the flour and cocoa powder are added as it will create air pockets in the batter which will give a cake-like texture. For extra indulgence, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce. You can also add nuts like walnuts, pecans or any other nuts or dried fruits you want into the batter for added texture.