Brownies are arguably the most personally subjective dessert out there. Almost everyone's had one, and everyone has their opinion on what makes them perfect. Here is my recipe: it's not complicated or fancy, but it reliably makes brownies with the my two favorite features: a chewy, intensely chocolate interior with a crispy and crackly shell on top.
It's not chewy in the sourdough bread kinda way- chewy like a mochi with a melt in your mouth effect, which is by far my favorite dessert texture. You can thick and chewy bars and or thin brownie cookies, which I call my "brownie tops", since they taste and feel like the top layer of brownies.
* You can use any type of cocoa that you prefer - natural, Dutch-process, or the black cocoa. If you choose the black cocoa, use the cocoa amounts I have listed in the brownie cookie recipe below. Just make sure that the total amount of cocoa powder you choose is 9 tablespoons (46g).