Bertha Hayes's Cornmeal Brownies

Bertha Hayes knew something the rest of us are just catching on to: cornmeal belongs in brownies.

A full cup of it goes into the batter alongside flour, giving these brownies a subtle crunch and a toasty, grainy depth that plain flour just can’t deliver.

Melted unsweetened chocolate and a generous amount of butter keep things rich and fudgy, while chopped nuts add another layer of texture.

The recipe makes two pans, which sounds like a lot until you realize how fast the first one disappears.

Serve them warm for the best experience. The edges get crisp and the center stays soft and gooey.

Pro Tips

• Use a fine-grind cornmeal for a more integrated texture, or go medium-grind if you want that rustic crunch to really stand out.
• Beat the eggs and sugar together thoroughly before adding the melted chocolate and butter. This builds structure and gives the brownies their chewy top crust.
• Don’t overbake. Pull them when a toothpick comes out with a few moist crumbs clinging to it. They firm up as they cool.
• Try walnuts or pecans for the chopped nuts. Both pair beautifully with the chocolate and cornmeal.