Making brownies have never been easier...

economictimes.indiatimes.com:

But how many times have I acted this out? Not nearly enough, despite my adult baking skills and the freedom to whip up a pan of the fudgy treats anytime the craving strikes.

Maybe that's because by the time I've measured and mixed the batter, poured it into a parchment-lined pan and baked it, that childhood longing has been tamped down by more sensible and mature inclinations.

This brownie recipe is the antidote to all that grown-up moderation. I created it for my new YouTube show, "Shortcut vs.

Showstopper." The goal was to come up with the best easy brownie recipe imaginable, and compare it with my very sophisticated recipe for olive oil brownies with sea salt.

And it is so easy. Mixed and baked in one skillet, you don't have time for second thoughts.

And leaving the brownie in that skillet for serving, instead of cooling and cutting it into neat bars, is an invitation to dig right in, preferably while its belly is warm, gooey and a little wobbly. And while you're at it, adding a scoop of ice cream never hurts, especially since it melts into a custardy puddle, soaking into the fudgy confection.

The only potential sticking point in this recipe concerns exactly that — finding the right skillet to use so the batter doesn't irretrievably glue itself to the pan after baking.

I swear by my ceramic nonstick skillet, but other options will work, including a very well-seasoned cast-iron or carbon-steel pan, or a regular, oven-safe nonstick skillet. (Many nonstick skillets are oven-safe to 350 degrees, which is the temperature called for here.)

Word of warning: Don't try this in your stainless-steel skillet.

If you do, the underside of the brownie will adhere to the pan until you chisel or soak it off. I can tell you this