If a piece of dark chocolate fudge and a slice of dark chocolate cake had a baby, it would be a pan of these brownies. The chocolate in this recipe has all the subtlety of a sledgehammer – you smell the deep chocolate flavor before the brownie gets within six inches of your mouth. They pack a punch.
I love that you can make this entire batter in one bowl – the bittersweet chocolate and butter are melted in a large bowl over simmering water (a double boiler) and then all the additional ingredients are mixed into that. There’s no cocoa powder in this recipe – all the chocolate comes from the bittersweet chunks.
My house smelled like a chocolate factory while these were baking. The chocolate is INTENSE. The recipe yields one 8 x 8 pan. Not much, but the brownies are so rich, the pieces need not be big.
I’ve had some Lindeman’s Fromboise Lambic in my fridge since Christmas, just waiting for some chocolate cake or brownies to enjoy with it.
These brownies are just what the recipe’s description touts: “dense, fudgy, and full of deep chocolate flavor.” Two small bites were all I could handle, but they were all I needed. And with the raspberry lambic, it was a perfect dessert for a snowy winter afternoon.