For the ultimate chewy-fudgy, one-bowl brownies, skip the flour (which can yield cakey brownies due to its starch content) and instead opt for almond flour, which gives this bake all the structure it requires. The key is to make sure your ingredients are no cooler than room temperature, so your batter remains easy to mix and spread. As difficult as it is, it’s worth waiting until the brownies have cooled completely to enjoy them at peak chewiness and sliceability.
