Preheat oven to 350 degrees.

In a bowl, whisk your eggs and 1/2 cup of sugar (save other half for saucepan) and whisk for 3 minutes (or until fluffy) (THIS GIVES YOU THE CRACKLY TOP).

Add 1/2 a can of condensed milk to you egg mixture.

In a medium sized saucepan, add your butter, vegetable oil, other portion of 1/2 cup sugar, and white chocolate. Put saucepan over low heat for 1-3 minutes and mix until white chocolate is melted and mixed in.

Slowly add your butter mixture to your bowl. Constantly stir your mixture, so the eggs don’t cook. (Do not beat the mixture. The more air bubbles in your mixture, the less fudgy it will be.)

Add in all-purpose flour and mix with a spatula (to avoid adding air bubbles).

Pour batter into 9x9 square pan lined with parchment paper.

Make sure to rub butter on pan before putting on parchment paper to help it stick. You can clip down edges with black binder clips to keep parchment paper out of the way (they are oven safe!) (if you use other clips, make sure it is oven safe).

Put brownies in oven for 28-32 minutes at 350 degrees fahrenheit.

Let your brownies cool in the pan for about 10 minutes before putting in fridge (I put mine in the freezer) for about 5 minutes. You can skip this step, although it helps my brownies not get crumbly when I cut them!

CAREFULLY spread your glaze onto the brownies.

Cut using a plastic knife or a big knife (if you use a big knife, wipe the knife off after every cut to make it look clean!).

You can store these at room temperature for up to 10 days in fridge for up to 12 days!