Although I absolutely love chocolate, I’m not the biggest fan of anything that uses it as an ingredient. Chances that I pick something with chocolate from a menu or bring home from the bakery are immeasurably slim. And forget about bars covered in a tiny layer of chocolate. No, I’m happiest with just a piece of chocolate. Or the entire tablet. So it was quite unexpected that I started craving brownies. For two long weeks, I tried my hardest to ignore this inexplicable craving for brownies and forget about it altogether. Unfortunately, I failed at this attempt. So in the end there was nothing I could do but give in.

By now, I know myself well enough that a subpar supermarket brownie or an average version from any other place just wouldn’t cut it. Therefore I decided to make one myself. Four years ago I bought a patisserie book from a bakery in London at a book market in Buenos Aires, so I thought I would find my salvation there. Nothing could be further from the truth: only a few bites of the final product resulted in an instant headache. After a few seconds of debate, the remains of this devilish sweet treat found itself in the garbage. An awfully dissatisfying outcome, so a better brownie just had to be baked. A different recipe, and the daring decision to decrease the amount of sugar by half culminated in this lovely creation.