Use good quality cocoa powder – Not all cocoa powder is created equal. Splurge on high quality Dutch processed cocoa for intense chocolate flavor.
Melt the butter properly – Melting completely without browning is key. Melted butter blends into batter smoothly for rich flavor in every bite.
Don’t overmix – Mix just until blended to prevent overworking the gluten. This gives fudgy, tender brownies. Overbeating makes them cakey.
Check early – These brownies look underbaked when perfectly done. Check at 20 minutes and rely on visual cues, not just time.
Cool completely before cutting – Letting brownies cool allows them to further set up for neat slices that hold shape nicely.
Enjoy leftovers – Store in an airtight container at room temperature up to 1 week. Freeze for up to 3 months.
