Deep Dark Chocolate Brownies

I knew I was in trouble when Annie Rigg used the word "squidgy" to describe her brownies.

Squidgy. YES.

I also belong to the "brownies should be fudgy, not cakey" camp, so I couldn't wait to give Ms. Rigg's recipe for Deep Dark Chocolate Brownies a try. My absolute favourite dessert, for those who don't know, is a warm-from-the-oven brownie, fudgy and almost pudding-y, with some softly melting vanilla ice cream over top. So rich and squishy and chocolatey it borders on the pornographic -- my friend O and I bonded over one very much like this at Garde Manger in Montreal, read all about it here.

Fudgy Brownies

I've been cooking and baking so much in the last couple of weeks, I haven't had time to keep up with the blog! Can't say what's got me so inspired lately, except maybe the promise of fall. Fresh starts, and all that jazz. That and I want to make the most of the farmers' markets before they're done for the year. Although the only thing in this recipe that I bought at the market was the eggs. Oh well! As much as I love fruity desserts that feature the bounty of the season, nothing beats a brownie. Especially a fudgy brownie, still warm from the oven, with a tall glass of milk.

I used top quality chocolate for these, and I think it's a necessity -- you always hear that a dish is only as good as its ingredients and I wholeheartedly concur. This recipe calls for a mixture of bittersweet and unsweetened chocolate, which intensifies the flavour. If you can splurge on Callebaut or Valhrona, please do.