I have been making brownies with different types of recipe, chocolate and method but only one seems to stand from the crowd. It is the simplest brownie to prepare amongst the plethora of recipes I have gathered over the years and it never fails to satisfy.
As with many comfort foods, we are divided when it comes to how textures, serving temperatures and flavours ought to be - like whether a true brownie should be fudge-like or cake-like by nature. I like mine a little bit of both - cakey top and bottom with a fudge-like centre. The presence of nuts is desirable though not obligatory, depending very much on the circumstance. If they should be present, I favour walnuts over pecans, though I couldn't say why. Peanuts are sometimes a welcome change but only if they are accompanied by chunks of chewy caramel candy but this complicates things a little.