These brownies are fudgy, take just minutes to mix up, only need one bowl, and they are easily customizable with any of your favorite mix-ins! I love having this recipe on hand for any time I need to make a last-minute dessert. They're just the best!
Preheat the oven to 350°F. Line a 9x13'' pan with parchment paper and butter or grease any exposed edges.
In a large microwave-safe bowl, melt the butter and chocolate chips together in 30-second increments, stirring between rounds, until smooth.
Next, whisk in the cocoa powder and oil until you have a smooth, silky mixture.
While the mixture is still warm, stir in the sugar until combined. Then, add the eggs and vanilla and whisk until thoroughly combined.*
Lastly, fold in the flour, salt, and any mix-ins. Spread the batter evenly in the prepared pan.
Bake the brownies for 30-35 minutes, until the top is set and an inserted toothpick has a few moist crumbs.
Let the brownies cool completely. Using the edges of the parchment paper, remove the brownies from the pan and cut them into either 16 large or 24 small bars. Dust with powdered sugar, if desired. Enjoy!
*A note on crinkle tops: Adding the sugar while the butter-chocolate mixture is warm will help get that crinkly top. To really ensure the top is crackly, whisk the eggs into the mixture for 3-5 minutes. Keep in mind, this will make the brownies a bit cakier.