A metal 8x8-inch pan is a must for this recipe, as it bakes a long time. Do not use a flour baking spray on it. Parchment is nice for easy removal.
I've included weights for the dry ingredients; they come from the cookbook. I weighed those ingredients.
If your toothpick comes out of the brownies clean, your brownies are overbaked. In that case, add some chocolate chips to the top while brownies are hot (so they get melty), or add frosting.
Need a frosting? Here's the one Alton Brown suggests: 6.5 ounces (1 cup) semisweet chocolate, ½ cup cream, and 1 cup butter melted together, with 2 ½ cups powdered sugar mixed in with a hand mixer.
Adapted from Alton Brown's I'm Just Here for More Food