Alice Medrich (genuflect, genuflect) makes the only brownies I've ever adored. Maybe it's my age (having been a professional chef for 30 years) but I usually complain of brownies being too 'one note' in flavor. Plain chocolate just doesn't do it for me. In my adaptation of Alice's recipe from Bittersweet , I have included whole wheat flour, hot spices, candied orange peel and pecans. These brownies are dense and chewy with multiple layers of flavor- rich, piquant, nutty, tart,with pinpoints of hot. Alice is very particular with her pre-chilling, baking and cooling techniques, based on many experiments, which her book explains in detail. I follow those techniques and have included them in this recipe. Because every oven is different, it may take you one or two tries to get the baking time right for the results that are perfect for you.
These are 'wicked' rich , as we say in MA. So cut them small!
* The photo is of my Four- Way Brownies —LE BEC FIN