Fudgey peanut butter brownies

This is truely the best brownie recipe that I've tasted. I'm not sure if it has to do with the peanut butter, but it was really fudgey. First time busting out my new square tin!

This link is instructive :http://www.sbs.com.au/food/article/2017/02/05/bakeproof-brownies

It explains that fudgey brownies have more oil and higher cocoa to flour ratio but cakey ones have more flour and cocoa and less fat. Brown sugar and extra egg yolks up the fudginess factor with shorter baking time. Less sugar however means less crust ie less crispiness. More cocoa or high content choco means more bitter.

https://cafedelites.com/2016/08/28/best-fudgy-cocoa-brownies/

The peanut butter swirls were my addition. The recipe calls for a baking time of 21 mins but the top was still not set even after 23 minutes, but by 25 minutes, the sides and top had gotten a bit too dry even after I removed them from the pan almost immediately. Perhaps 24 minutes would be perfect if I left them in the pan to cool?

Ingredients (for a 20 inch square tin)

½ C melted butter

1 tbsp oil

1 ⅛ C sugar

2 large eggs

2 tsp vanilla extract

½ cup flour

½ cup cocoa powder

¼ tsp salt

Method

1) Prepare a square tin by lining with parchment. Pre-heat to 175 deg C.

2) Using a whisk, beat the sugar, salt, melted butter and oil really well.

3) Add the eggs and vanilla and beat very well with a whisk until it is lighter in colour.

4) In another bowl, combine the flour and cocoa and ensure that they are well mixed.

5) Soft the flour and cocoa into the wet mixture. Use the whisk to fold in but do not beat.

6) Pour the batter into the prepared tin. Use the spatula to smooth out the top.

7) Bake for 23 to 25 mins, checking after 23 mins. The top should be set and should no longer jiggle.

8) Remove from the oven and let it cool slightly in the tin. If it is too soft, it looses it shape after removal from the tin. Remove from the tin when it has cooled down. Let it continue to cool on a wire rack.

9) Once completely cool, cut up. I sliced mine into 24 pieces but its usual to do 12.

Update: Slightly different recipe that mostly double the portions yet still fits into the same size pan

https://bakingamoment.com/simply-perfect-brownies-from-scratch/