Fudgy Brownies

You're likely overbaking them. The toothpick should come out with a few moist crumbs, not clean. Pull them at 22 minutes if unsure—they firm up significantly as they cool. Also check that your oven temperature is accurate with an oven thermometer; too-hot ovens set the outside before the inside can stay fudgy.

Yes. Cool completely, cut into squares, and store in an airtight container at room temperature for up to 5 days. Freeze cooled, uncut brownies wrapped in plastic wrap and foil for up to 3 months; thaw at room temperature or reheat a square in the microwave for 15–20 seconds for that warm, fudgy texture.

Yes, but reduce the baking time to 18–20 minutes since the brownies will be thinner and bake faster. Check at 18 minutes; the toothpick test is your guide. The brownies will be less tall but still chewy.

For nuts, fold ½ cup chopped walnuts or pecans into the batter just before pouring into the pan. For extra chocolate chips, sprinkle ½ cup over the top of the batter before baking, or fold them in. The baking time should remain the same.

Use a sharp, thin knife and wipe it clean with a damp cloth between each cut. Cut cooled brownies (not warm) in half one direction, then make cuts perpendicular to create 16 squares. Heating the knife briefly under hot water also helps achieve clean edges.

Not for this recipe. Unsweetened chocolate provides fat and structure; cocoa powder alone is too dry and will alter the texture. Stick to unsweetened chocolate or use a 1:1 combination of unsweetened cocoa powder and melted butter as a substitute for the 4 oz chocolate.