Ingredients
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Instructions
- Preheat the oven to 325°F and line an 8”x8” square baking pan with parchment paper.
- In a large microwave safe bowl add the butter and semi sweet chocolate. Melt for 30 second increments, stirring in between until fully melted.
- Add the oil and sift in the cocoa powder. Whisk until combined.
- Whisk in granulated sugar and brown sugar. Add eggs and vanilla extract. Whisk until combined.
- In a separate medium bowl, whisk together the flour, baking soda, corn starch and salt.
- Add the dry ingredients to the liquid ingredients and fold/mix together until thickened and combined.
- Pour the brownie batter into the prepared pan and bake for 36 minutes.
- Allow to cool completely before cutting into. You may like to refrigerate the brownies before slicing if you like.
Test Kitchen Notes
- Measure in grams for the most accurate recipe.
- I like to make this recipe with vegan butter, but regular dairy butter works too!
- This brownie is excellent enjoyed at room temperature and cold from the fridge.