Preheat oven to 350°F. Lightly grease an 8-inch square baking pan with solid vegetable shortening. Line with parchment paper allowing enough to overhang that you can use as handles to remove the brownies from the pan.
Combine hot melted butter, oil, and sugar together in a medium-sized bowl. Whisk your butter and sugar really well for about a minute.
Add the eggs and vanilla. Stir really well. Beat in your eggs for a good minute. This step is crucial for that crackly top.
Sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (Do not overbeat the batter. It will give the brownies a cake-like texture).
Pour batter into the prepared pan, smoothing the top out evenly. If you choose, you can top the batter with chocolate chunks or chocolate chips, but that's totally optional.
Bake for 20-22 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch. I actually start checking my brownies at 15 minutes. You do not want to overbake them. If testing with a toothpick, the toothpick should come out with wet but firm crumbs for fudge-textured brownies.
Remove and allow to cool on a baking rack before slicing. For really clean slices, you can chill the brownies.