Joy of baking  Dark chocolate brownies  (Sheryl Julian/Globe
Staff) February 3, 2010  E-mail this article  Invalid E-mail
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| Text size +  Makes 30  Dark as night, with an intensity to
match, these brownies are worth a permanent place in the baking
file. They announce chocolate front and center, with a fudgy
texture to match the bold flavor. It’s possible to take this
formula and make a batch of brownies that are more cakey by
adjusting the flour and baking powder. Increase the flour to 1
1/2 cups and the baking powder to 1/2 teaspoon. During baking,
check the brownies after 40 minutes (they take less time than
the fudgier version below). In either case, bake the brownies in
advance and store big, uncut blocks in the refrigerator for two
weeks or the freezer for up to six weeks. Cut them and shower
the squares with confectioners’ sugar just before serving.
Chocolate fanatics: The only chal