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Gemma's Fudge Brownies
16 brownies / servings

[ INGREDIENTS ]

Butter
Coconut Oil
Brown Sugar
White Sugar
Eggs
Vanilla Extract
Salt
All-Purpose Flour
Cocoa Powder
Large Chocolate Chips

[ INSTRUCTIONS ]

1. Preheat the oven to 350 F or 175 C.
2. Line a 7 inch x 11 inch baking tray with parchment paper and set aside.
3. In a large bowl combine :
   
   1 Cup Butter, Melted and Cooled;
   2 Tablespoons Coconut Oil;
   1 Cup plus 2 Tablespoons Brown Sugar;
   1 Cup plus 2 Tablespoons White Sugar;.
4. Add :
   
   4 Large Eggs, Room Temperature;
   4 Teaspoons Vanilla Extract;
   1 Teaspoon Salt;.
5. Whisk for about one minute until evenly combined and light in color.
6. Over the same bowl sift :
   
   1 Cup All-Purpose Flour;
   1 Cup Unsweetened Cocoa Powder;.
7. Gently fold the dry ingredients into the wet ingredients until JUST combined ( do NOT over mix ).
8. Fold in :
   
   1 Cups Large Chocolate Chips;.
9. Pour the batter into the prepared pan, then smooth the top.
10. Generously top with :
    
    1/2 Cups Large Chocolate Chips;.
11. Bake for 35 to 40 minutes. ¹
12. Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!

[ NOTE ]

¹ Bake until the center of the brownies no longer jiggles and is JUST set to the touch.

Store at room temperature for 3 days or freeze.

::: View the original recipe for Gemma's Fudge Brownies at biggerbolderbaking.com