Part 3/7:
In a separate microwave-safe bowl, combine half a cup (113 grams) of unsalted butter with a quarter cup of unflavored vegetable oil, two-thirds of a cup of cocoa powder, half a cup of packed soft brown sugar, one teaspoon of coffee powder, and one teaspoon of vanilla extract. Although these won’t mix into a homogenous blend right away, that’s perfectly alright. Microwave the mixture in 20-second intervals, stirring in between, until it is hot to the touch and completely melted. This method activates the cocoa powder and melts the sugar, which is essential for achieving the signature brownie crinkle.