Preheat your oven to 350°F (175°C) and line an 8x8 or 9x9-inch baking pan with parchment paper, spraying it lightly with non-stick spray.

Sift together 1 cup of all-purpose flour, ½ teaspoon of salt, and ¾ cup of Dutch-processed cocoa powder in a large mixing bowl and set aside.

Melt ½ cup of unsalted butter and ¼ cup of canola oil in a medium saucepan over medium heat, stir in ½ cup of granulated sugar until well-mixed, then cool slightly.

Whisk together 2 large eggs, 1 egg yolk, and 1 cup of granulated sugar in a separate bowl until creamy, then mix in 1 teaspoon of pure vanilla extract.

Gradually whisk the warm butter-sugar mixture into the egg mixture, then fold in the dry ingredients from the first bowl until just combined.

Fold in 1 cup of semi-sweet chocolate chips and your favorite add-ins like M&M’s or nuts.

Spread the brownie batter evenly in the prepared baking pan and smooth the top.

Bake for 30 minutes for a 9-inch pan or 40 minutes for an 8-inch pan until the edges are firm but the center is slightly soft and shiny.

Allow the brownies to cool in the pan for at least 2 hours before lifting out and slicing.