Brownies Recipe - NYT Cooking

There are many kinds of brownies, but this simple recipe aims for a chewy, fudgy texture with a shiny, crackly top Theories abound on what creates that delectable flaky top layer, but here, it is achieved by dissolving the sugar into the butter, then stirring in chocolate chips until melted Use semisweet chocolate for sweeter brownies, or dark for a slightly more grownup treat, and feel free to stir in 1/2 cup chopped walnuts or pecans before baking if you like a little extra crunch.
There are many kinds of brownies, but this simple recipe aims for a chewy, fudgy texture with a shiny, crackly top. Theories abound on what creates that delectable flaky top layer, but here, it is achieved by dissolving the sugar into the butter, then stirring in chocolate chips until melted. Use semisweet chocolate for sweeter brownies, or dark for a slightly more grownup treat, and feel free to stir in 1/2 cup chopped walnuts or pecans before baking if you like a little extra crunch. For easy cutting, let the brownies cool completely and use a hot, dry knife, wiping off the crumbs in between cuts.

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