Easiest fudgy chocolate brownies (Print Version)

# Ingredients:

→ Main Ingredients

01 - ¾ teaspoon salt
02 - 1¼ cups granulated sugar
03 - 7 oz big chocolate chunks or coarsely chopped bar
04 - 1 cup packed light brown sugar
05 - 1 tablespoon real vanilla extract
06 - 4 large eggs, room temp
07 - 1 cup plain flour
08 - 1 cup unsweetened quality cocoa powder
09 - 1 cup butter, melted and cooled off
10 - 2 tablespoons cooking oil

→ Optional Add-ins

11 - Dried fruits like raisins, cranberries, etc.
12 - More chocolate chips or peanut butter chips
13 - Coconut flakes
14 - Chopped pecans, almonds, walnuts, or peanuts

# Instructions:

01 - Turn your oven to 175°C (350°F). Spray a little cooking oil on an 8×12-inch pan. Line it with parchment or baking paper and leave it aside.
02 - Whisk the melted butter, oil, white sugar, and brown sugar together in a medium mixing bowl until smooth. Add your eggs and vanilla, then beat until the mixture looks fluffy and lighter in shade (this takes about a minute).
03 - Sift cocoa powder, salt, and flour into the wet batter. Carefully fold in the dry parts using a spatula until they're just mixed in. Don’t overdo the mixing! A heavy hand here can make the brownies less gooey and more like cake.
04 - Stir in ¾ of your chocolate pieces, making sure they're spread out evenly in the batter.
05 - Dump the batter into your prepped pan and smooth it out so it's all level. Sprinkle the last bits of chocolate over the top.
06 - Stick it in the oven. Bake for 25-30 minutes if you like mid-set, rich brownies with some softness, or 35-40 minutes for firm ones. Once the middle stops looking wobbly and feels set when you touch it, pull it out. Remember, the brownies will keep cooking because the pan stays hot after coming out of the oven.
07 - Use the parchment paper to carefully lift the brownies out after 15-20 minutes. Cool completely on the counter before cutting into 16 squares. The texture will firm up as they sit.

# Notes:

01 - To make thicker brownies, bake them in a 7×11-inch dish for 40-45 minutes. For thinner ones, bake in a 9×13-inch dish for about 18-20 minutes.
02 - Over-mixing makes too much air and can ruin that fudgy texture—keep a light hand once the dry stuff gets added.
03 - Baking on the upper rack of the oven avoids browning them too fast. The middle rack can cook stuff quicker, which risks burning the top or drying them out.
04 - Store at room temp for 3 days, the fridge for 5 days, or freeze for 3 months. If frozen, pop them in the fridge overnight to thaw. Let them come to room temp or microwave a few seconds before eating.

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