Five-Star Brownies

These brownies get their distinctive chew from a blend of butter and shortening. Butter alone makes a richer, more pronounced chocolate flavor, but the shortening keeps them tender at room temperature long after butter would have firmed up.

Cocoa rather than melted chocolate is the move here. Cocoa-only brownies have a more intense, almost old-school fudge bite, while melted chocolate versions tend to drift toward cake-y. The cocoa needs the full ¾ cup, don’t scrimp.

The foil-line and lift-out method is what makes the star cutter work. Trying to cut shapes directly in the pan turns into a crumbly mess, but the chilled-and-flipped slab cuts cleanly. Plan to bake the night before for the best slicing.

Don’t overbake. The toothpick should come out with a few moist crumbs, not clean. They’ll firm up as they cool, and a clean pick means dry brownies.

Pro Tips

• Whip the eggs and sugar together for at least 2 minutes before adding fat. That trapped air creates the signature shiny crackle top.
• A square or star cutter dipped in hot water and wiped clean between cuts gives the cleanest edges.
• Save the trimmings for ice cream sundaes or crumbled into milkshakes.
• For deeper chocolate flavor, swap natural cocoa for Dutch process. Just keep the salt as called for.

Variations

• Stir 1 cup of chocolate chips into the batter for melty pockets.
• Drizzle cooled brownies with white chocolate for a holiday two-tone finish.
• Top with red, white, and blue sprinkles after frosting for July 4th.