Why This Recipe Works
Chewy and chocolaty, brownies should be a simple and utterly satisfying affair. But too often, brownies are heavy, dense, and remarkably low on chocolate flavor. We wanted old-fashioned brownies that had serious chocolate flavor. They had to be the simple treats we enjoyed in our youth—Mom’s brownies—but altered to cater to adult tastes.
To get that tender texture and delicate chew, we shelved the all-purpose flour in favor of cake flour; a bit of baking powder further lightened the crumb. Getting the number of eggs just right prevented our brownies from being cakey or dry. As for chocolatiness, plenty of unsweetened chocolate provided maximum chocolate flavor—not too sweet, with profound chocolate notes. Nailing the baking time was essential—too little time in the oven and the brownies were gummy and underbaked, too much time and they were dry. Finally, for nut-lovers, we toasted pecans and topped the brownies with them just before baking; baked inside the brownies, they steam and get soft.