Sometimes, nothing beats the sight of a batch of brownies. Be it a summer party, potluck or casual spread set out for family and friends, brownies bring the fun to a gathering. And great brownies are truly memorable.

Every day this week, I’ll be sharing the Fourth of July menu I plan on serving to family and friends for the holiday next week. I’ll cover sides, dessert, and a show-stopping main. Oh, and I’ll share my favorite barbecue sauce, because no summer party is complete without a signature sauce.

This brownie recipe is one that I developed after testing dozens of recipes and consulting with some of the biggest names in baking. Believe it or not, a lot of science goes into the making of a great brownie (baking is chemistry, after all), from the type of ingredients and their ratio to each other, to the method in which they are combined and baked. The results? A brownie that is rich and dense — almost fudge-like — and unapologetically messy. Enjoy.

TRIPLE CHOCOLATE BROWNIES

Total time: 1 hour, plus chilling and cooling times. Makes about 3 dozen brownies

1 ½ cups (3 sticks) unsalted butter

2 cups (14 ounces) granulated sugar

1 1/3 cups (4 ¼ ounces) unsweetened cocoa

2 ounces cream cheese, cut into small pieces

4 large eggs

½ teaspoon salt

1 cup (4 ¼ ounces) flour

8 ounces chopped bittersweet chocolate, divided

1 1/3 cups coarsely chopped toasted walnuts (optional)

2 tablespoons powdered sugar

¼ cup heavy cream, warmed

1. Line a 13-inch by 9-inch baking pan with foil. Lightly grease the foil.

2. In a heavy-bottom saucepan, combine the butter and sugar over low heat, stirring frequently until the butter is fully melted to form a smooth syrup. Stir in the cocoa and remove from heat.

3. Remove the mixture to a large bowl. Stir in the cream cheese, pressing any bits against the bowl to smooth them out and incorporate into the mixture. Add the eggs, one at a time, until fully combined, then stir in the salt. Add the flour and stir vigorously until the flour is fully incorporated and pulls away from the sides of the bowl.

4. Stir in 6 ounces chopped chocolate, along with the nuts, if using. Spread the mixture into the prepared pan. Cover and refrigerate until well-chilled, preferably overnight, before baking.

5. Heat the oven to 325 degrees and place a rack on the lower third of the oven. Uncover the brownies and bake just until a toothpick inserted in the center comes out slightly moist, 35 to 40 minutes. Remove from heat and cool completely on a rack.

6. Remove the foil-lined brownies from the pan and spread the foil out on all sides to form a border around the brownies (this will keep your countertop clean as you decorate). Lightly cover the cooled brownies with powdered sugar.

7. Over a double boiler, or using a microwave-safe container, melt the remaining 2 ounces chocolate. Stir in the cream to form a ganache. Place the ganache in a piping bag, or a sealable plastic bag with one of the corners snipped off, and drizzle the ganache over the brownies. Cut and serve immediately. The brownies will keep, covered and refrigerated, for up to 1 week.

Note: From Noelle Carter. Adapted from a recipe I developed while at the Los Angeles Times. To toast the walnuts, spread them out onto a rimmed baking sheet and bake until lightly golden and fragrant, 6 to 8 minutes.