Fudgy Homemade Brownie Bites

Most brownies get dry by day two. Mine don't — and the trick is extra egg yolks. I use two whole eggs plus two yolks for every batch, which packs in enough fat to keep them dense and fudgy well past the day you pick them up. Dutch-process cocoa gives them deep chocolate flavor without being bitter. They're baked low and slow at 325°F so the middle stays gooey, then cut into perfect bite-sized squares. Three-bite size, pure fudge, no dry edges.

All orders are pickup only from our home in Garland, TX 75040. Most customers come from these nearby cities.