Intense, dark, fudgy, gooey, everything a brownie should be. You can vary the topping, using chocolate chips, white chocolate chips, toffee bits, nuts, M&Ms, whatever floats your boat. The recipe originally started out as something in the Magnolia Bakery cookbook, but grew into something much more personal. I now make these every week, keeping a stash in the freezer for emergency chocolate needs. Daphna, you asked for the recipe, here it is.