In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
Add eggs one at a time, mixing after each addition to incorporate. Mix well! (see notes below)
Mix in oil and vanilla extract.
Combine flour, cocoa powder, baking soda if using and salt in a bowl. Reduce speed of mixer.
In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
Add brownie batter to baking non-stick sprayed 8x8 sized baking pan.
Bake for 30 minutes or until a toothpick inserted into the center comes out just barely clean. Don’t overbake.
Remove brownies and cool on cooling rack. Cut and serve.
You can easily double this recipe to make more servings.BAKING SODA NOTE: If you do add the baking soda, you may notice that the sides of the pan puff up a bit more however the texture is a bit better. WHISK THOSE EGGS WELL! The eggs also give that perfect shiny top to your brownies. Make sure you whisk vigorously and really get it going! Don’t skimp on this!DON’T OVER MIX WHEN YOU ADD IN FLOUR Once the flour is added to your brownie mix, gluten immediately begins to develop. The more you mix or overmix, the more your brownies will toughen and turn into a texture you don’t want!DON’T OVER BAKE! The baking time is slightly less than the cakey brownie. Under baking keeps the brownies soft and chewy.