We needed this, you might too.
Like earth’s layers, they’re a textural masterpiece: crispy-crackly crust, chewy mantle, and rich, fudgy core. Imagine a spoonful of Nutella, but doughier. And handheld. And equally impossible to stop eating. They’re satisfying, impressive, and better than anything I could buy—or coax from the dusty boxes of brownie mix I’ve had in the cupboard since 2014. Better yet, one batch makes 16 jumbo or 20 average-size brownies, which means I always have a stockpile in the fridge.
While the idea of forking into a still-warm brownie sounds incredibly romantic, my preferred way of eating these squares of joy is straight from the fridge. After fully chilling out, they’re harder and chewier—like actual fudge—and the flavors seem richer. You can store your leftovers in the fridge for up to a week, or in the freezer for God knows how long .
Oh, and look at that! I finished my last Nutella brownie while typing this. Sixteen big ones, coming right up.
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