*You can also use a 9" pan. You will get thinner brownies. I used that size for the Fudgy Zucchini Brownies. Check for doneness closer to 25 minutes as the larger pan size will bake the brownies faster.
*You can double the recipe and bake in a 13 x 9" pan. Your brownies will be about as thick as in the 8" pan. I don't have a baking time to quote, it could take 35-45 minutes. I would check at 35 with a toothpick and add time as necessary.
*I've said it many times but different cocoas will produce different flavors. One of my favorite cocoas to use is Double Dutch Dark Cocoa. I used that for the pumpkin version. For the zucchini version, I used Bensdorp Cocoa. Love 'em both. You can use regular unsweetened cocoa, but I love the flavor that Dutch process cocoa provides.
*You don't have to store these in the refrigerator, but we really liked them cold.
*For the best cuts, cut cold brownies with a hot knife. I just let my knife sit in a tall mug of hot water for a minute or two, then wiped it dry and cut. I reheated it in the water every couple of cuts, wiping the blade with a paper towel after each dip in the water.
Recipe adapted from King Arthur Flour