First Step: Prepare Baking Dish and Oven. Preheat your oven to 350°F (180°C). Grease an 8×8 inch baking dish with nonstick spray and line the bottom plus two sides with parchment paper, allowing an overhang to lift the brownies easily later. Spray the parchment with additional nonstick spray.

Second Step: Melt Butter and Mix Chocolate. Gently melt the unsalted butter in a saucepan over medium heat. Stir in the vegetable or olive oil and cocoa powder, cooking for about 30 seconds. Remove the pan from heat and add the chopped dark chocolate, stirring until it’s fully melted and smooth. Set aside to cool slightly.

Third Step: Beat Sugar and Eggs. In a mixing bowl, vigorously whisk together the granulated sugar and eggs until creamy and pale yellow, about one minute. This step is crucial for a thin crust and moist texture. Add the vanilla extract, then pour in the melted butter and chocolate mixture, stirring until smooth.

Fourth Step: Incorporate Dry Ingredients. Stir in the tapioca flour and salt until fully combined and no lumps remain. Fold in the chocolate chips evenly throughout the batter to add extra richness and texture.

Fifth Step: Bake the Brownies. Pour the batter evenly into the prepared pan and spread it out with a spatula. Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center no longer wobbles but remains moist. Avoid overbaking to maintain fudginess.

Final Step: Cool and Slice. Allow the brownies to cool at room temperature for 30 minutes, then chill in the refrigerator for at least one hour to firm up. Use the parchment overhang to lift the brownies from the pan and slice them with a greased knife for clean cuts. Serve and enjoy!