Everyone loves brownies. I remember thinking that brownies were the easiest things to make back when I was about 11. It seemed like mere child’s play, melting chocolate and butter and then just combining all the ingredients together.

However, as I got older and experimented more and more in the kitchen, I realized that making brownies weren’t all that simple. Yes, you will (almost) always get something that looks like brownies coming out of the oven. But what is really tricky in perfecting your brownie is ensuring that it comes out at the right time. Bake it too long, it comes out dry. Bake it too short, it comes out too gooey. Another thing is when the eggs are added in. Overwhisk the batter and it just becomes kinda dense.

I could never ever find a brownie that I really liked till I tried this one from Cook’s Illustrated. It has that decadent gooey texture that is hinges on perfection. Furthermore, it tastes splendid by itself, meaning to say that the recipe is solid enough for it to be a standalone piece (yes, I like my brownie without nuts and frills).

Simple to make and easy to whip up, all you need to do is make sure that you have patience when making the brownies.

Serve these slightly warmed with a scoop of vanilla ice-cream and your entire day will be made.

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