baking them only until solid in the center. These brownies must rest overnight before cutting to attain maximum fudginess. They are completely different and nondescript if you dont let them rest, It IS supernatural what happens to them.

16 tbsp. unsalted butter, 
   plus more for greasing
8 oz. bittersweet chocolate, 
   cut into 1/4" pieces
4 eggs
1 cup sugar
1 cup firmly packed dark brown 
   sugar
2 tsp. vanilla extract and/or few drops of almond extract
1/2 tsp. fine salt
1 cup flour
1/2 teaspoon baking powder
walnuts or pecans

1. Heat oven to 350°. Grease a 9" x 13" baking pan with butter and line with parchment paper; grease paper. Set pan aside.

2. Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.

3. Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30-35 minutes. Let cool on a rack. Cut and serve.

MAKES 24 BROWNIES