Brownies are fantastic.
 That is something we can all agree on.
I've tried Brownies all around the world, and they differ from cakey, cocoa flavoured items to beautiful fudge wondrous delights.
  Most people didn't know that the Brownie was most likely invented by a chef at the Palmer House Hotel.
  The chef made something that was smaller than a cake and that managed to fit easily into lunchboxes.
  The man was a genius! Imagine being the guy who invented brownies - he must be rolling in his grave now, wishing he had filed a patent on the design.
  The brownies he made had an apricot glaze on - not particularly exciting by today's standards, but certainly good enough to start a baking revolution.
The key to good brownies is to make sure that they contain real chocolate - not cocoa.
  Too many people make brownies that are just vegetable oil and cocoa - and they sure don't taste as great as a pure fudge brownie laden with chocolate.
  A butter with a high fat content will make sure that it stays moist, tastes like chocolate fudge and is creamy.
  If you ever pick up a brownie from a shop and look at the ingredients, look for the word 'oil' - if the ingredients contain 'vegetable oil' or 'palm oil' - that means you haven't got enough real butter in there.
  Therefore you should put it down right away and get a fantastic chocolate brownie from a real baker.
  Watch out for ingredients, and when you know its a true brownie, you can indulge till your heart's content