Gemma's Best Brownie Recipe (One Bowl, Crackly Top)

Preheat the oven to 350°F (180°C). Butter and line a 9x13 inch (23 x 33 cm) baking pan with parchment paper. Set aside.

In a large bowl whisk together the eggs, brown and white sugar, melted butter, oil, vanilla and salt until smooth.

Sift in the flour and cocoa powder over the wet ingredients. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chopped chocolate.

Pour the batter into the prepared pan, then smooth the top. Top with the remaining chopped chocolate.

Bake for about 30 minutes, or JUST set to the touch.

Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies.

Enjoy warm with vanilla ice cream! Store leftovers in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 8 weeks.