I had a box of unsweetened chocolate stashed in the ref since I have been planning to bake some brownies for quite some time now. Why brownies? But on the other hand, why not brownies? First, brownies are fairly simple to make. If you are a beginner and want to get the most satisfaction with the least effort, this is definitely the way to go. Secondly, given the right recipe and if you know how to follow instructions, you cannot go wrong. This brings us to the next question on what makes a good brownie. It's very basic really- not too sweet and yet choclate-y enough, fudgey but not greasy. I chanced upon a brownie recipe by Smitten Kitchen and based on the description and comments, this looked like a winner. And I am happy to tell you, that it is.
I would have wanted it with nuts but my dad ate the nuts. So here it is plain but still full of that chocolatey goodness. Fudgey and yet not greasy. I knew that this was going to be good as I licked the remaining batter from the wooden spoon. Please wait for two hours before slicing as it makes for more attractive brownies. My dad and I couldn't wait as we had to just take a bite.