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Instructions
Leave a slight overhang on sides across from each other. If they fall down, use binder clips to hold it in place. I like the leave the handles up instead of folding them down into the pan.
Give the sides without parchment paper another spray of
In a large mixing bowl, add in the butter, oil, granulated sugar, and brown sugar. Whisk until combined.
Add the eggs and vanilla extract. Whisk for 1 minute or until the mixture becomes lighter in color.
Add in the cocoa powder, flour, salt, and baking powder. Stir in with a spatula just until combined. Don’t overmix or it will become cakey.
Pour the mixture into the prepared 9×13 pan and carefully spread the dough to the edges. It becomes a challenge with thick batter and parchment paper in the pan to spread it out.
Place in the preheated oven and bake for 30 to 35 minutes until the edges are set and a toothpick inserted in the center of the brownies comes out with moist crumbs and not wet batter.
Allow to cool to room temperature in the pan.
Remove from the pan by pulling on both sides of the parchment paper overhang. If it’s not firm enough to hold together, pop it in the fridge to firm up before pulling it out.
Cut and serve.
Store in an airtight container at room temperature.
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