📖 Instructions

1. Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position. This ensures even baking and prevents the brownies from burning on the bottom.
2. Grease and flour a 8x8 inch baking pan. I like to use parchment paper too, leaving an overhang on the sides for easy removal. This helps prevent sticking and makes it a breeze to lift the brownies out once they're cooled. Nobody likes a stuck brownie!
3. Melt the butter: In a medium saucepan over low heat, melt 1/2 cup (1 stick) of unsalted butter. Keep a close eye on it to prevent burning. Remove from heat and let it cool slightly.
4. Whisk in the oil and sugars: To the melted butter, add 1/4 cup of vegetable oil, 1 cup of granulated sugar, and 1/2 cup of packed brown sugar. Whisk vigorously until well combined. The mixture should be smooth and glossy.
5. Add the eggs and vanilla: Beat in 2 large eggs, one at a time, until fully incorporated. Then, stir in 1 teaspoon of vanilla extract. Be careful not to overmix at this stage, as it can lead to tough brownies.
6. Combine dry ingredients: In a separate bowl, whisk together 3/4 cup of all-purpose flour, 1/2 cup of Dutch-processed cocoa powder, 1/4 teaspoon of baking powder, 1/4 teaspoon of salt, and 1/2 teaspoon of espresso powder (if using). Dutch-processed cocoa powder gives a richer, darker chocolate flavor. Trust me on this.
7. Gradually add dry ingredients to wet ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be gentle! Overmixing will result in tough brownies. A few streaks of flour are okay at this point.
8. Stir in chocolate chips: Fold in 1 cup of chocolate chips (or chunks). I prefer semi-sweet, but milk or dark chocolate also work well. These add extra pockets of melty chocolate goodness!
9. Pour batter into prepared pan: Pour the brownie batter into the prepared baking pan and spread evenly. The batter will be thick and fudgy, which is exactly what we want.
10. Bake for 25-30 minutes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Don't overbake! A slightly gooey center is key to chewy brownies. Start checking at 25 minutes and adjust baking time accordingly.
11. Cool completely: Let the brownies cool completely in the pan before cutting into squares. This is crucial for achieving clean cuts and preventing the brownies from falling apart. Patience is a virtue, my friend.
12. Cut and enjoy: Once cooled, lift the brownies out of the pan using the parchment paper overhang (if used). Cut into squares and serve. These brownies are delicious on their own, or with a scoop of vanilla ice cream. I like both!