I may have mentioned already that I'm freaked out by recipes whose ingredient list contains items like 300-400g chocolate and 200-300g butter. I simply cannot justify putting so much of these ingredients in a smallish cake. It just doesn't seem right, neither from calory point of view, neither because of economic reasons. And since brownie recipes tend to begin with such items in these amounts, I have had to neglect them so far because I relate different ideas to weekend baking and for special occasions I surely wouldn't want to bake brownies.
But this weekend I wanted chocolate cake, an intense and moist chocolate cake but was not willing to sacrifice my principles. Julie came to the rescue with this recipe. If I didn't know she was a modest girl, I'd be surprised why she didn't start her new English blog under the heading "The Brownie Queen" :) The recipe seemed to include the perfect amounts of chocolate, butter and flour (I don't like chocolate cakes with too little flour, like the Easter egg nest cake was) for a smallish tray of brownies.
I left out the cheese swirls as I wanted pure chocolate and baked the brownies only for 40 minutes which resulted in the best texture and exactly the one I was looking for! Soooooo perfect!! It will be a wonderful basic recipe to add nuts, chopped white chocolate or indeed the cheese swirls to without feeling too guilty about eating half the tray myself LOL Thank you, Julie!