brownies

So I just made these brownies for the heck of it. I've never made brownies from scratch before, mainly because I think brownies from a mix are pretty gosh darn delicious as it is. But I saw this recipe a while ago (on the really cool blog Bake or Break and originally hailing from Amy Scherber of Amy's Bread in New York, which has now quite possibly moved itself to the number one slot on my must visit list) and it has been sitting on my counter for at least a few months, so tonight I decided to go for it.
Good gracious, these things are good.
A warning. If you are not a fan of really strongly chocolate flavored things, these are not for you. I swear I ate one ten minutes ago and I can still taste chocolate. If that's not your thing, allow me to express my sympathy.
Making these from scratch was a lot easier than I had thought, although there are a lot of different mixing bowls involved, and I will admit that I either overmixed or overbaked (I think I'm guilty of both almost all of the time), because the brownies I made are pretty much a crumbly mess. Not that this matters; a brownie tastes just as good whether you take small civilized bites or stuff it into your mouth in jumbled, smear-inducing handfuls. Tonight in this household, we're guilty of the latter.
Generally I don't use Jeremy as a gauge for the success of my cooking or baking. No matter what I make or how it turns out, he says it's delicious and eats as much as he's offered. He nearly always takes polite seconds, too. He's good for the self esteem. Tonight, however, for the first time I've witnessed, Jeremy literally got a wild look in his eye when he took his first brownie bite. Then he yelled, "These are AMAZING!" and starting licking the plate. I knew they really must be good when he kind of half stuttered, half squealed, "Can I have just a little bit more?" and then skipped into the kitchen.
Needless to say, I am a huge fan of this recipe, and I think Amy Scherber should be up for the baking equivalent of the Nobel Prize.