If anything in this world rivals the sweet smell of freshly baked brownies, it has to be the feeling of sinking your teeth into one. The slightly crisp, paper-thin crust; the rich, chewy base underneath: it’s clear why we can’t get enough of the dessert classic. But walking the line between cakey and fudgey brownies can be hit or miss if you don’t know the secrets.
Faith Durand of The Kitchn knows the art to achieving this ideal brownie texture with every batch--and she’s willing to share.
Once they’re finished setting to perfection, use our quick and easy trick for cutting brownies to create a showstopping platter. We won’t tell if you sneak one as you’re working.