Most sheet pan brownie recipes disappoint: too thin, too dry, too much like an ordinary chocolate cake. This one was tested fifteen times to avoid exactly those pitfalls. The result is 24 thick, fudgy pieces with that crackly, shiny top that makes all the difference.
The shiny thin crust that forms on top during baking is a sign that the sugars have migrated upward — and that’s what gives this almost lacquered texture, slightly crisp to the tooth before giving way to a nearly moist interior. The edges of the pan cook a little faster and become chewy, almost caramelized. The center remains just set, dense, with a melt-in-your-mouth feel. No fuss, just intense chocolate in every bite.
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