best-ever? who knows? but i haven’t made from-scratch brownies since i worked in a bakery and almost skipped this post altogether.
a forty-minute bake time produced a fifty-fifty cake-to-fudge ratio. the more of the former the better. an 8” x 8” x 2” glass pyrex dish gave them a little extra height – is this one thick brownie or what?
and like the recipe says, they really don’t freeze, so i can snack on them when they’re chilled and chewy all week.