Bombshell Brownies

Garlic in brownies. Yes, really. Three cloves of finely chopped garlic melt into the butter over a double boiler, and by the time the cocoa goes in, the garlic has mellowed into something warm and almost sweet that deepens the chocolate flavor without tasting remotely savory.

The double-boiler method keeps the butter and garlic at a gentle heat, which infuses the flavor gradually instead of frying the garlic into bitter bits. Once the cocoa is stirred in, the base becomes a thick, dark paste that smells intensely chocolatey.

Four eggs make this a fudgy brownie. The top bakes up springy while the inside stays moist and dense. Pull them at 35 minutes, not a minute more, or you’ll lose that fudgy center. Blanched almonds pressed into the top before baking give each piece a crunchy, toasty crown.

Chef Tips

• Don’t skip the garlic. It sounds strange, but roasted/melted garlic and chocolate is a well-known pairing in European confections. The garlic becomes nearly undetectable as garlic, but the depth it adds is unmistakable.
• Use a double boiler, not direct heat. Melting butter and garlic directly in a pan risks browning the garlic, which turns it bitter and ruins the effect.
• Test with a toothpick at 30 minutes. It should come out with moist crumbs clinging to it, not clean. Clean means overbaked for fudgy brownies.
• Brown sugar option: Using brown sugar instead of white gives a more caramel-forward flavor with slightly chewier edges.

Variations

• Espresso kick: Add 1 tablespoon instant espresso powder to the cocoa-butter mixture. Coffee amplifies chocolate and deepens the garlic’s sweetness.
• No nuts: Leave out the walnuts and almonds for a straightforward fudge brownie. The garlic and cocoa carry the show alone.
• Chili chocolate: Stir in ¼ teaspoon cayenne with the cocoa for a brownie with a slow-building heat.