They have a beautiful crinkly crust, intense chocolate flavor, and perfect fudgy texture.

After countless attempts, I gave in to the fact that there simply is no better brownie.

To the dismay of my friend group tasting panel, I gave up.

Close up of a stack of brownies

The Spruce Eats / Mark Beahm

The top comment was a link toStella Parks recipe, a great place to start.

The recipe was beautiful as written, and I wouldn’t change a thing.

This step coaxes extra chocolate flavor from the cocoa powder.

Overhead shot of all brownie ingredients: chopped chocolate, cocoa powder, espresso powder, butter, eggs, flour, salt, vanilla, brown sugar, and granulated sugar

The Spruce Eats / Mark Beahm

Stick with 60 percent cacao chocolate.

Milk chocolate would be cloying and disappointingly mild in flavor.

Overhead shot of brownies with a shiny, crackly top

The Spruce Eats / Mark Beahm