Up until yesterday afternoon, my boyfriend and I didn't have much of a New Year's Eve plan. There were options, a couple of different friends were having parties, one of my favorite bars in the whole world was having a no coverage charge evening and some friends had invited us over for pizza (sadly, I didn't actually get the text message with that invite until after we ordered take out sushi), but no hard and fast plan.
While we were having lunch at Marathon Grill at around 3 pm, we stumbled upon what became an integral part of the plan: brownie sundaes. With that idea in place, we ran to the store for ingredients. However, when we got back to my place and I started looking at recipes, I discovered that I had forgotten to by any unsweetened chocolate and I was fresh out (I've been away for two weeks and my memory of my supply inventory has gotten foggy). However, I had a bunch of bittersweet chocolate, some semi-sweet chips and unsweetened cocoa powder and decided to improvise based on a recipe for Triple-Chocolate Fudge Brownies from The Gourmet Cookbook (the big yellow one).
The batter was amazing tasting and so I had high hopes for the brownies. And they were good, but not as amazing as I wanted them to be. However, with vanilla ice cream and whipped cream, they were definitely doable. However, they worked some alchemy last night and when I woke up this morning, they had become the brownies I had hoped for--dense, fudgy and transcendentally chocolate-y. They are worth making, especially if you are able to let them rest for 12-24 hours before digging in.
Just over a year after buying California chocolate maker 
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