1-First Step: Prepare Your Baking Pan and Oven Preheat your oven to 325 degrees Fahrenheit. This lower temperature is key it bakes the brownies slowly and evenly, preventing the edges from overcooking before the center is done. Lightly spray an 8×8 inch baking pan with oil and line it with parchment paper, leaving some overhang on the sides for easy removal. Spray the parchment as well to prevent sticking.

2-Second Step: Combine the Dry Ingredients In a medium bowl, combine the granulated sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt. Whisk everything together until uniformly mixed. If your cocoa powder or powdered sugar has lumps, sift them first for the smoothest batter. The chocolate chips go in with the dry ingredients so they distribute evenly throughout the batter.

3-Third Step: Mix the Wet Ingredients In a large bowl, whisk together the eggs, olive oil, water, and vanilla extract. Beat until the mixture is smooth and slightly frothy, about 30 seconds. The eggs should be fully incorporated with the oil and other liquids. This creates an emulsion that will help the brownies bake evenly.

4-Fourth Step: Combine Wet and Dry Ingredients Sprinkle the dry ingredients over the wet ingredients. Using a rubber spatula, fold everything together until just combined. The batter will be thick this is exactly what you want. Stop mixing as soon as no flour streaks remain. Overmixing introduces air into the batter, which can make brownies cakey instead of fudgy. Important: Resist the urge to keep mixing! A few small lumps are fine. The goal is a dense, thick batter that produces that signature chewy texture.

5-Fifth Step: Bake the Brownies Pour the batter into your prepared pan and smooth the top with a rubber spatula. Bake for 40 to 48 minutes. Start checking at the 40-minute mark by inserting a toothpick into the center. You want it to come out with a few moist crumbs attached not wet batter, but not completely clean either. If the toothpick comes out clean, the brownies may be slightly overbaked.

6-Sixth Step: Cool and Slice Let the brownies cool completely in the pan, about 2 hours, before slicing. I know it’s tempting to cut into them while warm, but patience pays off. Cooling allows the brownies to set properly and develop their full flavor. Use the parchment paper overhang to lift the entire block out of the pan, then cut into 16 squares with a sharp knife.