"Create a precise, tested chocolate brownie recipe in metric units for an 8 x 11 inch pan, targeting approximately 850–875 g raw batter and about 750 g finished brownies after cooling. The brownies should be very fudgy, dense, moist, rich chocolate flavour, thin shiny crackly top, slightly chewy edges, soft fudgy centre, not cakey, not overly bitter, and less greasy after baking. Use exact gram weights for: D15 dark chocolate morde compound, salted butter, neutral oil, powdered white sugar, brown sugar, all-purpose flour, unsweetened cocoa powder, eggs/egg yolks, instant coffee, vanilla, and salt. Use both melted chocolate and cocoa powder. Do not use baking powder or baking soda unless absolutely necessary; prioritize fudginess and crinkle top over volume. Include a detailed method covering melting chocolate and butter, adding oil, combining eggs and sugars for crinkle top, whisking time, adding vanilla and coffee, incorporating chocolate, folding flour and cocoa, final batter consistency, recommended pan size for 8 x 11 inch tray, oven temperature with OTG top-and-bottom heating, exact approximate baking time, doneness cues, cooling time, whether chilling overnight improves texture, expected raw batter weight, estimated baked weight, approximate number of pieces for 9/12/16 cuts, expected texture day-of and after overnight refrigeration, and troubleshooting for dull/non-crackly top, cakey texture, dry edges, underbaked centre, and greasy brownies. Also explain how to reduce greasiness after baking."