Brownies

Whisk the flour, baking powder and salt together as the dry mix.

Preheat the oven to 325F.

In a small saucepan over low heat, stir the olive oil, butter, white sugar and brown sugar until the butter is melted and the sugar mixed in; it will still look sandy.

Add the milk chocolate chips and stir until combined, then move the melt to a medium bowl; it should be warm, not hot, so give it three to five minutes if needed.

Whisk in the Dutch processed cocoa until there are no lumps.

Add the vanilla extract and two large eggs and whisk them in, breaking up the eggs first; beating the eggs separately is not necessary.

Let the batter sit for 10 minutes so the sugar dissolves naturally, which enhances the brownie skin.

Whisk once more for 30 to 60 seconds to dissolve any last grains of brown sugar.

Add the dry mix on top of the wet and stir to combine with a spatula, watching the total stir amount now that there is gluten in the bowl.

Chop the dark chocolate chips down by about half, sift out the chocolate dust, and stir them in.

Flip the batter into a well greased metal 8x8 brownie pan and pound it on the counter to spread it flat; do not spread it with a spatula.

Bake at 325F for 35 minutes.

Check doneness with an instant read looking for 202 to 205F, or with a cake tester.

Cool before cutting.