I have a theory that no two brownies are the same. If the brownie is made with a different recipe, it will be a different brownie. And I’m not taking about slight differences–this one has more prominent vanilla notes or this one weight three grams more. No, I mean that brownies made from different recipes can be a totally different class of dessert. And I think all chocolate lovers have their favorites.
Are you a cakey person? Do you like chocolate chips? Do you like brownie bites? Brownies that weigh upwards of a half pound? Do you like the underbaked thing or do you cook through? I could go on and on. There really should be subgroups of the brownie to help sort out the differences.
You may be wondering where this brownie rant is going. Basically, these brownies are for the people who like fudgey, rich, very chocolatey brownies. The people who purposely undercook their brownies. The people who feel like a hybrid between a brownie, a truffle, and fudge might be good. That’s what this brownie is like. You’ve been warned.