A chewy crust doesn't come from the recipe, but from the pan!
You don't have to learn how to cook, just buy expensive cookware and it'll turn out great!

Or at least, that's what The Baker's Edge brownie pan is trying to tell us with its labyrinthine pan, engineered to ensure that every brownie cut has at least two edges for extra crispiness.

We're not quite sure if that's such a great idea, mister smarty-pants-i-want-a-crusty-brownie-so-i'm-going-to-design-a-pan-engineer.
Not only does it look tough to butter the pan, but we actually enjoy our brownies moist and gooey, known here as fondant.
That's French for melting, as in melts in your mouth so make a note of it, smartypants.