Preheat oven to 350°.

In a medium saucepan, melt butter over medium heat. Once melted, mix in white sugar and oil until thoroughly combined. Mix in cocoa powder and salt and remove from heat.

Add ⅓ of the flour with each egg individually and thoroughly, working quickly so the egg doesn't cook.

Do a quick spray of your pan with nonstick spray, or for easy cutting and removal (and a tidy presentation), lay an abundant piece of parchment in the pan, plop the batter in the middle and spread until the parchment is pushed into the corners but extending over the sides evenly. You can use glass but metal creates a chewier edge.

Bake 20 minutes for a 9x13 pan or 30-40 minutes for an 8x8 pan, just until you have sticky crumbs on a toothpick stuck in the middle. Cool before serving or cutting.

Annie’s Notes: I usually sprinkle roughly chopped or chips of high-quality bittersweet chocolate evenly over the top before baking. Be a creative genius as if you are on a baking show and add other toppings like nuts and dried fruit or toffee bits or flavored baking chips OR good heavens, chopped Andes mints. These make great gifts when you bake them in parchment lined little bread tins. Once cool, place them on a piece of cardboard cut to size and wrap in a neat little package, like a Willie Wonka golden ticket bar minus the creepiness.