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Ingredients. An equal proportion of chocolate to butter (1:1) seems to be the standard for most of the recipes I tested, except for Stella Parks, who doubles the amount of butter to chocolate.

I made these with less cocoa powder and more melted chocolate, which creates a thicker base. Also, pulling your brownies out of the oven earlier than the recipes calls for ensures a fudgy center. 2.

In a heatproof bowl, combine two-thirds of the chopped chocolate (about 10 1/2 ounces) with the 2 sticks of butter. Set the bowl over a pot of simmering water and stir until melted.