Here they are, the brownies I’ve always wanted and never found. I didn’t know my brownie life was lacking; for years, I’d been melting chocolate in a double boiler along with some butter to make the Martha Stewart version. Those were always good. So were all the other brownie recipes I attempted with a similar technique: melt chocolate and butter, stir in sugar, eggs, flour, and voila, brownies. The resulting brownies were always enjoyable–fudgy, flat–but never reminiscent of the brownies that made me love brownies in the first place. Until I came upon this recipe.
“What do we need that for?” asked my grandmother, and she had a good point.
You see my whole family, well most of my family–mom, dad, grandma, grandpa–came to see my Brooklyn apartment on Friday, and after a lovely lunch at Miriam (where we shared hummus and I ate an Israeli breakfast), I led my parents and grandparents across the street to The Chocolate Room. It was there that we ordered a brownie sundae and my grandmother protested. “It’s too much food,” she said, shaking her head disapprovingly.
And then it came. The waitress set it down and suddenly my grandmother was transformed; she lifted a spoon with profound determination and dove in with all her might. My whole family attacked at once and the dessert before us vanished in 0.33343 seconds. This proves something I’ve suspected for a long time: nobody can resist a brownie sundae.