These fudgy squares of chocolatey bliss are infused with the unexpected tang and depth of flavor from beer malt vinegar. Yes, you read it right—beer malt vinegar! I used American Vinegar Works Beer Malt Vinegar which provides a more intense chocolate zing and balance to the sweetness of the brownies. The addition of vinegar adds a unique flavor that perfectly complements the intense chocolatey goodness. American Vinegar Works, is a small group of craft vinegar makers in New England. Their delicious small batch vinegars are slowly fermented, barrel aged and bottled by hand. I have a few of their vinegars and love using them.
Pre-heat the oven to 350 degrees F. Cover an 8×8 inch square baking pan with two pieces of foil so that it comes up both sides of the pan. Grease the foil with butter or coat lightly with cooking spray. Melt the butter in a large bowl and let it cool. Then add the oil and both the brown and white sugar, to the melted butter. Whisk well to combine. Add the Beer Malt Vinegar and continue to whisk until the batter turns creamy and lighter in color. Add in the vanilla, salt and then add the eggs one at a time and continue whisking. Add the flour and gently fold into the batter with a spatula or wooden spoon, until just combined. Do not over mix the batter. Then gently fold in the cocoa powder. Mix in ½ cup of chocolate chips or chunks.
Pour the batter into the prepared pan. You can top the brownie batter with a few more chocolate chips. Bake the brownies for 20-30 minutes or until the center is just set. Don’t over bake them, this is an ooey-gooey brownie. Let the brownies cool in the pan before removing and slicing.