How about some more chocolate? Here, have a perfect brownie. Thick, fudgy (but sturdy!), with that crackly top I love. No chunks, nuts, chips, bits or mix-ins (though I'm not saying you can't.) Just simply the definitive brownie, just what your inner chocoholic needs.
And while the brownie speaks for itself, I would like to additionally applaud this recipe for its reliable even bake! Often when I make bars/brownies/blondies in an 8x8 pan the edges rise up above the center; it makes nice crunchy edges, but looks stupid! I am in love with how even these brownies bake in the pan.
This recipe comes from America's Test Kitchen, who made more than 50 batches of brownies on the quest for the ideal chewy, fudgy texture and rich chocolate flavor. So when they say to use part bittersweet, part unsweetened, and part cocoa powder, believe them. And when they say to use a stick of buttah and 3 eggs, just do it. Because, if you do, THIS is what you'll get:
Chewy, Fudgy Triple-Chocolate Brownies (print recipe)
5 oz. semisweet or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
8 T (1 stick) unsalted butter, cut into quarters
3 T cocoa powder
3 large eggs
1 1/4 cups sugar
2 tsp vanilla extract
1/2 tsp salt
1 cup (5 oz.) unbleached all-purpose flour
1. Adjust an oven rack to the lower-middle position and heat oven to 350. Spray an 8-inch square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil or parchment paper lengthwise to measure 8 inches wide. Fit one sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan. Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.
2. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa until smooth. Set aside to cool.
3. Whisk together the eggs, sugar, vanilla and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan, spread into the corners, and level the surface with a rubber spatula. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil or parchment handles and transfer to a cutting board. Cut into squares. (Do not cut until ready to serve; uncut brownies can be wrapped in plastic and refrigerated up to 5 days) Makes 64 1-inch brownies or 16 2-inch brownies
Recipe from Baking Illustrated: The Practical Kitchen Companion for the Home Baker (with 350 recipes you can trust) by the Editors of Cook's Illustrated Magazine