CHOW’s version of this classic is just a bit fudgy and not too sweet, with a nice cakey top. It’s a recipe for brownie purists, but add nuts or chocolate chips as you like.
1. Heat the oven to 350°F and arrange a rack in the middle. Line an 8-by-8-inch glass baking dish with aluminum foil.
2. Combine the chocolate and butter in a medium saucepan and cook over medium-low heat, stirring frequently, until evenly melted. Remove from the heat and let cool to room temperature.
3. Combine the eggs, sugar, cocoa powder, vanilla, espresso (if using), and salt in a large bowl and briefly stir until just evenly incorporated. Add the cooled chocolate and mix until uniform in color. Add the flour and stir until just incorporated (no white streaks should remain).
4. Transfer the batter to the prepared baking dish and bake until a tester inserted into the center of the brownies comes out clean, about 25 to 30 minutes. Remove from the oven and let cool completely before cutting.
Using CHOW’s Intense Brownies recipe, follow the mixing instructions (steps 2 and 3). Heat the waffle iron to its lowest setting. When it’s hot, add one-third of the batter to the ungreased iron. Close it and let the brownies cook until they are firm and starting to get very brown on the edges, about four minutes. Remove them from the iron and let them sit a few minutes to crisp up. Repeat with the remaining batter.
Recipe is courtesy of: http://www.chow.com/recipes/10451-chows-intense-brownies