I'm sure I'm not the only one who's on the quest for the perfect brownie. Just about anyone who bakes gets set on a similar course. Numerous cookbooks have been written on the theme, after all, and just about everyone has his own favorite recipe, most of which turn out to be pretty much the same. I guess I got started on the search about five years ago, when I started doing a lot of baking for the sales my community service club ran.
Brownies are easy to make and widely liked, so they're a natural choice for something like that.
However, as soon as you start baking them you become aware that maybe, maybe there's a better, more spectacular recipe right around the corner and the hunt is on. And so I baked cream cheese brownies and peanut butter brownies, brownies hiding a layer of mint and those containing toffee chips. Although I think icing nullifies a lot of a brownies benefits, I've made those, too, in my quest for the best. What I was after was a fudgy brownie with a crackly top, a strong but not overwhelming chocolate flavor and, ideally, an attractive appearance. Melt butter over low heat, and continue to cook until it is caramel-colored.