There are many types of brownies in this vast and wonderful world. What makes for a truly good brownie is at times a point of contention among pastry connoisseurs. Some prefer a more cakey brownie, which has a higher flour-to-fat content and relies on baking powder for leavening; while others toss in an extra helping of butter and chocolate for a more fudgy texture. No matter your stance, at the end of the day it’s all about the sublime experience of sinking your teeth into a freshly baked chocolate delight. Without further ado, here’s our recipe for fudgy (with all deference to those in the cakey camp) brownies.