These are the best brownies in the world. I’m not kidding. This recipe, so decadent and simple, was handed down to my mother from my paternal great-grandmother, Mama Nola (whose gumbo techniques you learned a month or two ago). These are perfectly crunchy on the outside, chewy on the inside, with nice chewy corners.

There’s a catch though. They are really much better the day after you bake them. If  you eat them just after they’ve cooled (like I usually do) you will still get great brownies, although you might question whether you cooked them long enough. They’ll be really gooey and yummy, but not quite set. I don’t know why, but if you put them on a cooling rack and walk away; muster all your strength and wait, you will be rewarded with the perfect brownie.

MaMa Nola’s Brownies

2 sticks butter
2 c. sugar
a little vanilla
2 eggs
1/2 c. cocoa
1 c. flour

Preheat oven to 375 degrees. Melt butter, mix in sugar and cocoa. Add eggs and vanilla, then flour last. Pour into a greased or parchment-lined 8×8 in. pan. Bake for 30-40 minutes, or until a toothpick comes out relatively clean (it’ll leave a little bit on the toothpick, but won’t look like batter).