"Dangerously dark" Black Forest brownies, adapted from Marcel Desaulnier's "Simply the Best Chocolate Brownie" from the Death by Chocolate cookbook by K. Ostertag.
These are not your Grandmother's Black Forest brownies-- these will satisfy even the Big Bad Wolf's chocoholic cravings.
Make sure to leave plenty of time before your trip to Grandmother's, as these brownies require a good hour of cooling before cutting (and, as a note, the "knife test" for doneness will not work; these contain so much chocolate that they will still be molten in the pan when they come out of the oven).
A good RULE OF THUMB for chopping up the chocolate is to make the pieces about the size of an almond-- this is the perfect size both for even melting and for the chunks inside. It should go without saying: use good-quality chocolate for this recipe, because there's not a lot of sugar for it to hide behind.
1/3 c. all-purpose flour
3 Tbsp. Dutch-process unsweetened cocoa
1-1/2 tsp. baking powder (NOT baking soda)