A brownie is one of the rare desserts where being slightly underbaked is a feature, not a mistake. A dense, almost fudgy center under a thin, crackly top is what separates a real brownie from an ordinary chocolate cake, and getting there is easier than it sounds.

The main rule with brownies is not to overbake them. The batter keeps cooking for a few minutes after the pan leaves the oven, so it’s worth pulling it out a touch before it looks fully done — a toothpick inserted in the center should come out with a few moist crumbs clinging to it, not completely dry. Waiting until the top looks fully set inside the oven risks a drier, cakier result instead of that signature fudgy texture.

The quality of the chocolate has a noticeable effect on the final flavor, since it’s the main ingredient here rather than just an add-in. The higher the cocoa content, the richer and less cloying the brownies turn out, and the sugar in the recipe can be trimmed slightly if using a very dark chocolate. Walnuts or chocolate chips are optional, but they add welcome textural contrast to the otherwise soft batter.

Brownies keep well in a sealed container at room temperature for several days, and the flavor often deepens by the second day as the chocolate settles in. They’re easiest to cut once fully cooled, or even briefly chilled in the fridge — that gives cleaner squares and a firmer, denser center.