Very Yummy Brownies

These are the brownies people remember. The difference between a great brownie and a sad one comes down to two things: real chocolate (not just cocoa) and not overbaking. This recipe nails both. Six full squares of unsweetened baking chocolate get melted with butter for an intensely rich, deeply chocolatey base, while pulling them out at exactly 30 minutes guarantees that crackly, paper-thin top and a fudgy interior that stays gooey, never cakey.

The melt-and-mix method is faster than creamed brownies and produces denser, more intense results. Just keep the heat low when melting chocolate, since high heat seizes it into a grainy mess. A microwave on 50% power or a double boiler both work.

Resist the urge to add baking powder. The lack of leavening is what gives these brownies their dense, fudge-like body. Add it and you’ve made cake.

Pro Tips

• The brownies look slightly underdone at 30 minutes. They are. They firm up as they cool.
• Cool completely in the pan before cutting. Warm brownies tear instead of slicing cleanly.
• Use a hot, dry knife for clean cuts. Wipe between cuts.
• Line the pan with parchment overhang for easy removal in one block.

Variations

• Add 1 teaspoon espresso powder to deepen the chocolate flavor without making them taste like coffee.
• Stir in 1 cup chocolate chips, white chocolate chunks, or chopped peanut butter cups for extra richness.
• Top with sea salt flakes right after baking for a sweet-salty contrast.