Brownies Recipe That Belongs In A Paris Bistro!
There’s something universally comforting about a brownie—dense, chocolatey, and just the right kind of indulgent. I first had a version baked over an open flame at a tiny café in Kyoto, where the chef added miso for umami depth, and it changed the way I approached dessert forever. This recipe is rooted in classic technique—think bain-marie chocolate melting and precise flour folding—but pared down for the home kitchen. The result? A crackly top, a fudgy center, and a hint of espresso that deepens the chocolate like a rich Italian affogato. You’ll find that each square has the spirit of an … Read more