In the schoolbakesales.com test kitchen, we tried several brownie baking methods in search of a brownie that was not too cakey, not too fudgey, easy to make, hard to mess up, and great-tasting. After a few misfires, we think we have it. The secret: Equal parts brown sugar and white sugar yield a brownie that is just right.

Ingredients:
¾ cup butter, melted
1¼ cups light-brown sugar
1¼ cups white sugar
1 tablespoon vanilla extract
1 tablespoon strong coffee (optional)
4 eggs
1½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup chocolate chips

Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray. In a large bowl, combine the melted butter, sugar, vanilla, and coffee. Beat in the eggs one at a time. In a medium bowl, sift the flour, cocoa powder, and salt. Stir the flour mixture into the sugar mixture until just blended. Stir in the chocolate chips. Spread the batter evenly in the pan. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool before cutting. Yields 24 brownies.

Recipe adapted from “Brooke’s Best Bombshell Brownies,” allrecipes.com