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?

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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.

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!

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Eat these warm, topped with ice cream or just out of the pan standing at the kitchen countertop. Chill them in the fridge and tuck them into lunchboxes, or take them on a summer picnic (you will be the hit of the picnic, I assure you).

Double Chocolate Brownies (Wendy Goodfriend)

Recipe: Double Chocolate Brownies

Makes about 18 brownies

Ingredients:

½ lb (2 sticks) unsalted butter, plus more for greasing
10 oz bittersweet or semisweet chocolate, finely chopped or baking chips
3/4 cup granulated sugar
2/3 cup firmly packed light brown sugar
4 large eggs, beaten together
2 tsp pure vanilla extract
1 tsp kosher salt
1 1/3 cups cake flour
¼ cup natural cocoa powder

Instructions:

1. Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-by-13-inch baking dish with butter and line it with parchment paper, letting the longest ends hang over (you’ll use these as handles to pull the finished cooled brownies out of the pan so you can more easily cut them). Grease the parchment with butter.
2. In a saucepan, warm the butter and chocolate over low heat, stirring often, just until melted. Remove from the heat and whisk in the sugars. Whisk in the eggs slowly, beating well. Whisk in the vanilla and salt.

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1. Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended. Pour into the prepared dish and spread evenly.

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Bake until a toothpick inserted into the center comes out almost completely clean with a few moist crumbs, about 30 minutes. Let cool for 10 minutes in the dish, then remove from the dish using the parchment paper to lift them out; let cool completely on a wire rack.
Cut into squares and serve.

Double Chocolate Brownies (Wendy Goodfriend)

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