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.