From Martha Stewart’s Baking Handbook
This was an interesting experience for me – brownies made with chocolate pieces instead of cocoa powder. I used bittersweet discs from Guittard and it took me one or two brownies to really get used to the flavor. If you’ve only had box or store-bought, these are an entirely different experience.
I made another batch a few days ago with the intent of giving them to a friend, but something went horribly, horribly awry in the baking so the center just would not cook. I also used semi-sweet chocolate this time, as my husband commented that they could be sweeter, and the flavor was quite nice.
