Having so much trouble with brownies... (cake, sugar, powder, baking)

[momtothree]

I can't get the right brownie recipe.

I love it chewy and almost "dry" and not real moist or definitely not cake like. I also love it when it as a super thin "crisp" outside crust on top.

I have tried many different ones and can't get the right consistancy.

Can anyone break down a typical brownie recipe and tell me what part does what?

For an example:

Cocoa powder vs melted chocolate - which do what to the brownie?

Flour- how much or how little-how does it affect the brownie?

Sugar - does it just add sweetness or does it do more?

Egg - what does that do for the brownies?

Thank you!

[andthentherewere3]

I've experimented with countless brownie recipes over the years, and have always come back to brownies made with unsweetened baking chocolate. I'm afraid I don't know exactly why they come out the way I like my brownies, but somehow they do. I've heard it has something to do with the cocoa butter that is in the baking chocolate, which cocoa powder lacks.

Here are a couple of recipes I like, if you haven't tried them already. In the meantime, have fun experimenting!
Step by Step: Best Chocolate Brownies | Chew On That
http://allrecipes.com/recipe/bakers-one-bowl-brownies/detail.aspx