her bakery is known for its enormous dark and milk chocolate brownie squares. She gave me the recipe. I've since made these brownies several times. It's rare that I care to make the same dish over and over again when there are so many new and interesting recipes to try. But I have a fascination with this brownie recipe.
The recipe takes the elements that make a brownie a brownie, as opposed to a cake or a cookie or fudge, and exaggerates them. No - the recipe hones in on the crucial essentiality of the brownie, and pays homage to it with a definitive, simplistic product. You could put this brownie on a tray in a museum under a glass case with a plaque bearing the engraved title "Brownie."
While some brownies lean towards cakey or fudgy, this one owns its core being: that chewy, dense, heavy, moist, bordering on grainy texture. Nothing more and nothing less. Also, the color is opaque throughout; no variation in the form of a lighter chocolate chip or a peanut butter swirl or a tan fudge icing breaks the consistent, permeating darkness.
Made with dark chocolate cocoa powder, the brownie is almost black. It's a beautiful thing, placed on a stark white plate with a scoop of vanilla ice cream and a sprig of green mint (which I haven't actually done but wouldn't it be pretty?).