Rick Katz, a Boston-based pastry chef served these brownies to Dorie, Julia and the crew of visiting chefs working on the PBS series and companion book, Baking with Julia. His luscious dark, fudgy brownies success was attained by mixing in half the sugar and eggs in the melted chocolate mixture, while beating the other half egg sugar mixture until doubled in volume and very light. Perfect accompaniment to a strong dark cup of espresso. Added decadence-a small scoop of vanilla ice cream.Just when I think my chocolate stores are up to date-71% cacao, 50% cacao, chocolate chips-and so on, I find I have no unsweetened chocolate! How did that happen when I have an assortment of chocolate falling out of my pantry? Well, at the eleventh hour, I wasn’t going to the grocery store. Brownies are easy to make, depending on what texture you like; fudgy or cake-like and are one of the most forgiving of recipes. With that in mind, I decided to use a combination of Scharffen Berger 71% cacao and Ritter Extra Fine Dark chocolate, also 71% cacao. But they would be way too sweet; so I decreased the sugar from 2 cups to 1 cup and kept my fingers crossed. Voila! Thanks to Tanya of chocolatechic for her TWD pick this week. I think she likes chocolate! Check out her blog for the recipe, or you can find it in Dorie Greenspan’s book, “Baking from My Home to Yours”, available nearly everywhere.