fudgiest brownies

deep, dark, not for the faint of heart

Homemade brownies were one of the first things I started baking regularly as a kid. Over the years I tried every recipe under the sun, hoping for the perfect fudgy and not too sweet but deeply chocolately brownie. It wasn’t until I came across the famed Alice Medrich recipe that I realized cocoa was the secret. A high ratio of sugar is key for a fudgy texture, but in order for your brownies not to be overly sweet you must use a good quality dark unsweetened cocoa powder. I bake these in a smaller 8x8 pan for brownies that border on too thick, their height and width almost identical — but that is the main appeal of these. Take special care to not over bake your brownies. If you’re unsure pull them earlier than you think, they’ll keep cooking once they’re out of the oven due to how thick they are and the residual heat of the pan. Though I can say my taste in many things has changed or “evolved” throughout the years, I still adore a fudgy brownie slice and a cold glass of milk just as much as I did when I was a kid.