Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 2 tablespoons (30ml) neutral oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 2/3 cup (60g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large microwave-safe glass bowl, melt the butter. While the butter is still hot, whisk in the granulated sugar and cocoa powder to bloom the chocolate and partially dissolve the sugar.
  3. Add the neutral oil, vanilla extract, and eggs to the mixture. Whisk vigorously for 1-2 minutes to emulsify the fats and sugars, which ensures a crackly top.
  4. Gently fold in the all-purpose flour and sea salt using a spatula. Mix only until the white streaks disappear to avoid overdeveloping gluten.
  5. Pour the batter into the prepared baking pan. Bake for 25 minutes or until the edges are set but the center remains slightly fudgy.