1-Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line an 8×8 inch square baking dish with parchment paper to make removal easy.

2-Melt butter and mix cocoa: In a saucepan over medium heat, melt the butter. Whisk in the vegetable oil and cocoa powder, allowing it to bubble for about 15 seconds for a rich base.

3-Add chocolate and cool: Remove from heat and stir in the chopped dark chocolate until melted. Set aside to cool slightly while you prepare the other parts.

4-Prepare dry ingredients: In a medium bowl, whisk together the flour, salt, and baking powder. Set aside to keep your dry ingredients ready.

5-Whisk eggs and sugars: In a large bowl, whisk the eggs and both sugars vigorously for about 2 minutes until the mixture is pale, creamy, and slightly frothy this step adds that glossy texture.

6-Mix in vanilla and chocolate: Mix in the vanilla extract, followed by the chocolate mixture from the saucepan.

7-Fold dry ingredients and chocolates: Using a rubber spatula, gently fold in the dry ingredients, then fold in the semisweet chocolate chips and both sizes of candy-coated chocolate pieces to keep the batter light.

8-Pour batter and top: Pour the batter into the prepared baking dish and spread evenly. Top with additional candy-coated chocolate pieces for extra visual appeal.

9-Bake and tap pan: Bake for 25 to 28 minutes. Once done, tap the pan on a hard surface to deflate the brownies slightly for the perfect chewy finish.

10-Cool or refrigerate: Allow to cool at room temperature for about 90 minutes or refrigerate for about 45 minutes to set properly.

11-Serve: Lift the brownies out of the pan, slice, and serve them fresh or with a scoop of ice cream for a fun twist.