FUDGY BROWNIES by NancyC, adapted from Better Homes & Gardens
Makes an 8 x 8″ pan

1/2 cup all-purpose unbleached flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter
3 Tablespoons light olive oil, coconut oil, or canola oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla

Preheat oven to 350˚F. Line an 8-inch square baking pan with parchment paper, extending paper over edges. Coat paper with nonstick cooking spray; set aside.

In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.

In a medium microwave-safe bowl, combine butter and oil. Cover bowl with a paper towel and microwave until butter is melted, about 1 minute. Then add in both sugars to this mixture and stir for 1 minute. Next, add eggs and vanilla, whisking well until slightly thickened, about 2 minutes.

Add the egg/sugar mixture into the flour/cocoa mixture, stirring just until moistened.

Spoon batter into your prepared pan and bake at 350˚F for 20 minutes, until top is puffed and brownies appear just set. Cool brownies completely in pan on wire rack.

Use parchment paper edges to lift out uncut brownies from pan. Cut into squares. Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Recipe from NancyC | nancy-c.com