1. Preheat the oven to 325 Fahrenheit and line an 8-inch by 8-inch glass baking dish with aluminum foil.
2. In a microwave-safe bowl, microwave the unsalted butter slices (8 Tablespoons) in 20-second increments until melted.
3. Add the vegetable oil (2 Tablespoons), vanilla extract (1 Tablespoon), and bittersweet chocolate chips (1/4 cup, the remainder will be used later) to the cup with the melted butter, but don’t stir. Set aside and allow the heat from the butter to melt the chocolate.
4. In a medium-sized mixing bowl, add the all-purpose flour (3/4 cup – spooned and leveled, see notes), cocoa powder (1/3 cup – spooned and leveled, see notes), and kosher salt (1/4 teaspoon). Whisk together until well combined for about 1 minute. Once combined, add the remaining bittersweet chocolate chips (1/2 cup) to the bowl. Set this bowl aside.
   These are your “dry ingredients.”
5. In a separate medium-sized mixing bowl, add the granulated sugar (3/4 cup) and eggs (2). Use a hand mixer and mix on medium-high speed for about 45 seconds – until the mixture has lighted to a pale yellow.
6. Stir the butter, oil, and chocolate mixture until almost all of the chocolate has melted and the mixture is combined.
7. With the hand mixer on medium-high speed, pour the chocolate mixture into the egg and sugar mixture. Continue mixing while you pour in the chocolate. Pause the mixing to scrape the last of the chocolate into the bowl and then make sure everything is combined.
   These are your “wet ingredients.”
8. Add the dry ingredients to the wet ingredients and gently fold the ingredients together with a stiff spatula or wooden spoon until everything is combined and there are no dry patches.
9. Pour the batter into the foil-lined baking dish and smooth the top of the batter so that it’s spread evenly in the pan and has a relatively smooth top.
10. Bake at 325 Fahrenheit for 35-45 minutes, or until lightly tapping the middle of the brownies feels like tapping your inner forearm with your fingers.
11. Allow to cool completely before removing from the pan by lifting out the aluminum foil. Store in the fridge for 2+ hours to get the fudgiest texture.
12. Slice into four even columns and four even rows – giving you 16 mini brownies.

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