Brownies

Okay, will someone please tell me the secret to perfect brownies?

I swear, I have tried dozens of different recipes, all claiming to be the gooiest, and am always left with burnt, cakey, or downright disgusting brownies.

One time was almost perfect; the taste was great, but the texture left something to be desired.  My husband made some comment awhile back about me and brownies, and so ever since then I have been trying to make him the perfect batch.  I have yet to be successful.

My best chance is probably buying a box mix, sneakily tossing out the box before baking, and then serving them up.  Or making a super fudgey frosting to go on top.

For my birthday a few weeks ago, I had this marvelous idea.  I have this amazing white cake recipe I love to use, and I thought of making a triple layer white cake with a brownie center.  So I baked my two cake layers, they turned out lovely, and then I baked the brownies.

I found a "secret" on line, that said to mix as carefully as possible to not allow very much air into the batter.  The recipe also called for butter.  I used it all in my cake.  Hmmmm……oil!  Box mixes always say to use oil, right?  So I just "fudged" it over (Bahahahaha).  Anyhoo, voila!  Perfect brownies.  Oil, who knew right?

Ulgh, I wish I had taken a picture.  I frosted it, decorated it with pink icing and everything.  But, it got devoured before I got my camera out.  Meh, I guess that's a good sign.

However, I tried to replicate the recipe today, and total fail.

SO, if any of you have any great secrets, please impart your wisdom to me!!!