I've been thinking a lot about brownies lately. And mainly, what makes a really good brownie. I've been doing research, all scientific and the like. I've come to the conclusion that the denser the better. It should almost be the consistency of fudge (why did you think they were called fudgy brownies, anyway?) Chewy. But not gooey. Dark chocolate. Lots of dark chocolate. The best your wallet can muster. Might I suggest Sharffen Berger? That's what I used for what can only be called a truly divine brownie. Toppings, mix-ins, and frostings, of course, are completely optional, but what's the fun in a plain old brownie? And finally, unlike chocolate chip cookies which are the best warm out of the oven, brownies are best when left to chill overnight. Yes, I said overnight. I know. Such a tease. But it's worth the wait. Now that you've discovered the ultimate brownie, why not take it to the next level? Give it a smattering of chopped almonds and top it with a layer of marzipan and chocolate

Share: