My Go-To Brownie Recipe

Where your black stretchy pants at?! BECAUSE I GOT A GO-TO BROWNIE RECIPE, AND NOW YOU GET TO HAVE IT TOO (gotta sing that last sentence out loud because these are that good, if I do say so myself).

I dedicate this pan of brownies, or as they would say on The Great British Baking Show, this “tray bake,” to my high-waisted black Zellas, which are a touch too snug and borderline indecent at the moment.

I also dedicate them to my people, a.k.a. chocoholics everywhere. Oh, you know who you are. You read Charlie and the Chocolate Factory when you were a kid, and when Augustus Gloop fell into the chocolate river, you secretly wished that would happen to you someday!

It took several attempts to get these brownies to Go-To Brownie status, as the former scientist in me kept tweaking and refining, and now I’m 99.9% sure I’m there (gotta keep some wiggle room for improvement). These are the best damn brownies I’ve ever eaten. And I’ve eaten many, many, many brownies.

They’re dense, chocolaty and have a subtle caramel undercurrent from the brown sugar, and while they’re sweet, they aren’t overly sugary.

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