Most brownies, regardless of mix-ins, are either cakey (read moist crumb, a little fluffy inside) or fudgy (dense and very chocolatly). And if you're a fan of the latter, meet your new favorite way to bake the treat. It starts with an aluminum-foil insert, so the edges don't burn, and a parchment paper bottom, so you can easily lift the finished brownies. The batter is basic (it includes a stick-and-a-half of butter, which helps impart a lava-cake-like consistency); make sure you monitor for doneness, so the squares don't overbake (you want the eggs custard-y).
Get the recipe: Slow-Cooker Brownies
