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Preheat the oven to 350F. Grease an 8×8 baking dish with nonstick spray and line the bottom and two sides with a sheet of parchment paper, allowing some of the paper to hang over the sides. Spray the bottom again with a bit more nonstick spray and set aside.
In a saucepan over medium heat, melt the butter.
When it’s just melted, mix in the oil and cocoa powder. Stir and bubble for about 30 seconds.
Remove from heat and mix in the chopped chocolate to melt. Leave it aside to cool.
In a mixing bowl using a whisk or an electric mixer, beat the sugar and eggs until the mixture turns creamy and a pale pastel yellow. Vigorously whisk for at least a minute.
Then mix in the vanilla, followed by the butter and chocolate mixture.
Once smooth, add in the tapioca flour and salt and mix to combine.
Dump in the chocolate chips and fold to distribute.
Pour the batter into the prepared baking dish and spread even.
Bake for 20-25 minutes, then allow the brownies to cool at room temperature about 30 minutes before chilling for an hour.
Once cooled, lift the brownies out of the pan and slice using a large knife. Wipe off and then grease the knife between each slice for clean cuts.
Run the knife between the brownies and paper if needed (as they can sometimes stick a bit).