Brownies 2.0

One of my previous books, 100 Cookies, contains a recipe for my go-to brownies, which are a chewy and chocolatey reader favorite. However, over the past decade I have slowly upgraded that version by including egg yolks and more cocoa (both of which add richness) and using a bittersweet chocolate for intense flavor. Valrhona’s Guanaja 70 Percent Dark Chocolate is excellent here, but your favorite chocolate will also be delectable.