Alice’s brownies made with three different unsweetened cocoa powders. From left to right: natural, dutch, and onyx.

This week my food obsession was with brownies. I’ve always had a hard time finding a truly great brownie recipe. Most are too cakey or dry–even the ones that promise dense chewy goodness–for my taste.

When looking up the best brownie recipe, Alice Merdich’s recipe always pops up. Here’s the kicker – I haven’t found directions on any site to be clear enough to create these great brownies on the first attempt. So, I did what I had to and baked up four different batches this week, making slight alterations with each new batch.

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