My go to brownie recipe is Mark Bittman’s which you can get here: https://cooking.nytimes.com/recipes/1018653-brownies. It isn’t for everyone, but if you include dairy, eggs, and gluten in your diet, it is a solid recipe. It works best with good quality dark chocolate and can be made well in advance. It tastes good warm, room temperature, and cold from the fridge. If you don’t feel like following the link, below is the recipe that made the brownie in the photo.

Ingredients

• 3 ounces (75-80g) good quality dark chocolate (somewhere between 70-85% cocoa solids)
• 8 tablespoons (1 stick/114g) salted butter, more for greasing pan
• 1 cup sugar
• 2 eggs
• 1/2 cup all-purpose flour
•  Pinch salt
• 1/2 teaspoon vanilla extract, optional

Method

• Preheat oven to 175C/350F.
• Break chocolate into small pieces and cube butter. Combine chocolate and butter in a small pot over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Alternatively place chocolate and butter pieces in a big bowl (big enough to fit the rest of the ingredients) and microwave in 30 second intervals until mostly melted and stir until completely melted.
• Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
• If melted in a pot, transfer mixture to a bowl, and stir in sugar, if you used the microwave method, add sugar to the bowl of melted chocolate. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
• Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.