I'm a baking arts instructor and I have my students making brownies almost daily for our retail window. The recipe we use is Ina Garten's Outrageous Brownie recipe. It's fantastic and calls for both melted and whole chocolate chips. It makes a wonderful moist brownie with a shiny crust. Last week we make an accidental, wonderful discovery! Because it's a large batch recipe (it makes a full sheet pan) I had a student overnight the batter. It was all ready to go, in the pan, into the oven. But class time was up and I couldn't stay late to finish them. The next morning we put the pan in the oven and the result was magical! We got the shiniest crust I have ever seen and a super rich and fudgie brownie! So if you prefer a denser and fudgier brownie instead of one that is more cake like, overnight your batter!

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