Donna's Best Ever Fudge Brownies

  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 2/3 cup light brown sugar
  • 1 ¼ cups Dutch-process cocoa
  • ½ tsp salt (1 tsp if using unsalted butter)
  • 1 tsp baking powder
  • 1 Tablespoon vanilla
  • 4 large eggs
  • 1½ cups all-purpose flour
  • 2 cups (12 oz) chocolate chips, chopped

Preheat oven to 350°F. Lightly grease a 9x13-inch pan. Line the pan with parchment paper overhanging the sides to help remove the brownies from the pan.  Use metal binder clips to hold the paper in place.  Lightly grease the parchment paper. 


In a medium microwave safe bowl, melt the butter, then add the oil and sugar and stir to combine. Return the mixture to the microwave and heat briefly (1 ½ minutes), just till it is hot, but not bubbling. It will become shiny looking while you stir it. Heating the butter and sugar a second time will dissolve more sugar and create a shiny top crust on your brownies. Transfer the mixture to a mixing bowl.


Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating until smooth; then add the flour and chocolate chips beating until well combined. Spoon the batter into the prepared pan


Bake the brownies for 35 minutes, until a cake tester inserted in the center comes out dry (with a few crumbs clinging). The brownies should feel set on the edges and in the center. After 5 minutes loosen the edges with a knife or small spatula to help prevent the brownies from sinking in the center as they cool. Cool completely before cutting.