These perfectly rich, uber-chocolatey treats can be served simply or embellished with toasted nuts, swirls of jam, or chopped chocolate.
Are you a fudgy or cakey person? Do you always go for the crunchy corner piece or do you insist on a gooey middle square? Do you frost or do you prefer the thin crackly layer that naturally forms on top? Nuts or never nuts?
People are serious about their love for brownies, and have very specific ideas of what the perfect brownie should be. Are you a brownie purist, not too cakey, not too fudgy, with no additions? Or do you want it all—toasted walnuts, mini marshmallows, chocolate chips? Either way, this recipe is an excellent place to start.
I like my brownies with few embellishments. I don’t like them frosted (too sweet), but I do like them richly dark with a crackly crust. I go for the chewy-crisp edge pieces. Not too cakey, not too fudgy. This recipe delivers.
- Plus it’s a great foundation for personalization. Here are some ideas for additions:
- 1/2 cup chopped toasted walnuts, pecans, or almonds
- 1/3 cup chopped dried cherries
- 1/2 cup chocolate chips or chopped chocolate
- 1/2 cup butterscotch chips
- 1/2 cup mini marshmallows
- 1 cup fresh raspberries
- 1/2 cup raspberry jam (dollop on top, then swirl into the batter with a knife before baking)
However you make it, be sure you don’t overbake these or you’ll end up with dry results and burnt edges. And no one wants that!