After sampling hundreds of brownies in the Gourmet magazine test kitchens, along with baking countless more at home (my first was from the cult classic Betty Crocker's Cook Book for Boys and Girls), I feel qualified to declare my pride in this brownie. It's old-fashioned in its use of unsweetened chocolate, yet the addition of cocoa takes it to the deeper, darker chocolate place we crave these days.
Not everyone loves nuts in their brownie, but without them, brownies seem more like dense squares of chocolate cake. When you do the done test, the toothpick comes out cleanno dilemmas over the moistness of the crumbs clinging to the pickyet when you cut the brownies into pieces, you'll slice through the requisite thin crust to reveal super-moist and fudgy goodness.
Editors' Note: Kemp Minifie reimagined the foil tray frozen dinner for Gourmet Live. Her updated menu includes: meatloaf made from grass-fed beef, scalloped potatoes, lemony green veggies, and your new favorite brownies for dessert.
•Brownies are best when made 1 day ahead and left uncut, but they will still be insanely delicious if made and consumed the same day.
•Brownies keep 5 days, well wrapped in a cookie tin or plastic container, but I doubt there will be any left by then.
