Step 1

Preheat oven to 160 °C with the fan on and grease a square 8 inch cake tin (I use my homemade cake release). Once greased, line with a piece of baking paper that is long enough so there is some overhang on two opposite edges of the tin. This will make it easier to pull your brownies out of your tin when they're ready.

Step 2

Next cut up your chocolate into large chunks (about 1/4 inch pieces). Place into a bowl, and in the same bowl, sift in your flour and salt. Mix until well combined and set aside.

Step 3

In a microwave safe bowl, add in your butter, oil, cocoa powder, soft brown sugar, coffee powder and vanilla. Give it a mix (it may not mix completely if your butter is a little hard which is fine), and then heat in the microwave for 20 second bursts at a time, mixing in between each burst until the mixture is liquid and hot to the touch (see note 2).

Step 4

Set aside to cool and in another bowl add in your white sugar and eggs. Using a hand or stand mixer, mix on a medium-high speed for 3 minutes. The mixture should be light and creamy.

Step 5

Next add your chocolate mixture from earlier into your egg mixture and gently fold it in until just combined (see note 3).

Step 6

Lastly, add in your dry ingredients and chocolate from earlier and gently fold it in until just combined. Do not overmix the batter otherwise your brownies will be less fudgy and more cakey.

Step 7

Pour the batter into your pre prepared cake tin and give it a little shake to even out the batter, and a light bang on your counter to get rid of any large air bubbles. Bake for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). Once done, poke a toothpick into the center and it should come out dirty (see note 4).

Step 8

Let the brownies cool in the tin for 1 hour to firm up. When ready, run a thin knife around the edge of the tin to release the brownie, and use the baking paper to lift the brownie slab up from the cake tin. Cut into slices and enjoy!