Ode to chocolate, part two

Update on the brownies: they taste good even if you use regular butter, inexpensive baking chocolate, and all-purpose flour instead of cake flour, though they do taste significantly better with the nicer ingredients and the cake flour. But regardless of which ingredients you use, they’re at their best when still warm out of the oven. At that point they’re fudgy and very faintly gooey and utterly lip-smacking. Eaten the next day, they’re still delicious, but not as fudgy; they’re more cakelike. But premium chocolate or not, warm or not, no one will be complaining. They’re good brownies.

[This post was imported on 4/10/14 from my old blog at satsumabug.livejournal.com.]