Brownies should be a delicious chocolate experience, not a dry brown square chiseled out of a pan. Kir Jensen, author of The Sugar Cube and owner of a food cart by the same name in Portland, Oregon, has a few simple tips that will ensure rich, fudgy, perfectly baked brownies every time. (Click here to see Kir’s brownie recipe from her new book. Or try CHOW’s adapted version of her recipe, which addresses the questions of yield that had come up in the video comments below.)

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

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