The three of us had our spoons at the ready the second the dessert plate landed on the table. Smothered with whipped cream, flecked with freeze-dried strawberries, nuts and tiny cubes of pineapple, and flanked by scoops of ice cream, the plate looked a lot like most brownie sundaes. "This is pretty good," admitted one future glutton after a pensive spoonful. Then another spoon descended, cleaving deep into the brownie and liberating a playful wisp of steam. The best brownies carefully tread the texture boundary between cake and fudge, and not only was this brownie a perfect specimen but it was also a massive one. The cadence of our... More >>>