Directions
- 1Preheat the oven to 325°F (163°C). Grease an 8x8-inch metal brownie pan with pan spray.
- 2In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3In a small saucepan over low heat, combine the olive oil, butter, white sugar, and brown sugar. Stir until the butter is fully melted and the sugars are incorporated.
- 4Remove from heat and add the milk chocolate chips, stirring until melted. Transfer to a medium bowl and let cool for 3-5 minutes until warm but not hot.
- 5Whisk the Dutch-processed cocoa powder (or substitute regular cocoa powder) into the warm chocolate mixture until smooth and lump-free.
- 6Stir in the vanilla extract and eggs, whisking thoroughly until fully combined. Let the mixture rest for 10 minutes to allow the sugar to dissolve further. After 10 minutes, whisk again for 30-60 seconds to ensure a silky batter.
- 7Add the dry ingredient mixture to the wet ingredients and stir gently with a spatula until just combined.
- 8Stir in the chopped dark chocolate chips until evenly distributed.
- 9Pour the batter into the prepared 8x8-inch metal pan. Do not spread it with a spatula. Instead, firmly tap the pan on the counter multiple times to level out the batter.
- 10Place the pan in the preheated oven and bake for 35 minutes.
- 11Let the brownies cool in the pan for at least 60-90 minutes before cutting.
Ingredients
- 100 g all-purpose flour
- 1 g baking powder
- 4 g salt
- 30 g olive oil
- 115 g unsalted butter
- 150 g granulated sugar
- 50 g dark brown sugar
- 100 g milk chocolate chips
- 50 g Dutch-processed cocoa powder
- 5 g vanilla extract
- 2 large eggs
- 85 g dark chocolate chips
Equipment
whisksmall bowlkitchen scalesaucepanspatulaoveninstant-read thermometercake tester8x8 inch metal brownie pan
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