- 1 cup (8 oz / 2 sticks) butter, melted and cooled
- 1 1/4 cups (9 oz) white sugar
- 1 cup packed light brown sugar
- 2 tbsp vegetable oil
- 1 cup all purpose flour
- 1 cup natural unsweetened cocoa powder (Hershey's brand or better)
- 3/4 tsp salt
- 4 (2 oz) large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 tbsp chocolate syrup
- 1 tbsp caramel syrup
- 1 cup roughly chopped chocolate or large chocolate chips
- 1/2 cup chopped nuts (optional)
- Preheat oven to 350°F
- Lightly grease an 8x12-inch square baking pan with cooking oil spray, line with parchment paper (or baking paper) and set aside
- Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla, caramel and chocolate syrup, beat for about one minute (until the color gets lighter)
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (be sure not to over beat, this impacts the texture of the finished brownie)
- Fold in 3/4 of the chocolate and nuts
- Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate and nuts
- Bake for 25-30 minutes or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven)
- Perform the toothpick test, the toothpick should come out dirty for fudge-textured brownies
- After 10 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies