Texas Longhorn Touchdown Brownies

These brownies hit harder than a fourth-quarter comeback.

Butter melts directly into cocoa powder on the stovetop, creating a dark, glossy base that’s basically fudge before the flour even goes in. Six eggs keep things rich and dense, while two full cups of pecans and three-quarters of a pound of chocolate chunks make every bite feel like an event.

The top bakes up with that signature crackly crust while the center stays thick and fudgy. Let them cool completely in the pan and you’ll get clean cuts. Or don’t wait and just eat them warm with a fork.

Pro Tips

• Melt the butter and cocoa together over low heat. This blooms the cocoa and deepens the chocolate flavor before you even add the sugar. Don’t rush it or the cocoa can scorch.
• Beat the eggs in well off the heat. You want the batter smooth and glossy. Adding eggs to a hot pan will scramble them, so pull the pot off the burner first.
• Pull them when the top feels dry but the center still has a slight give. Overbaking is the enemy of fudgy brownies. They firm up as they cool, so trust the process and resist the urge to leave them in longer.