This recipe was adapted from the book Baking with Julia, titled “Best-Ever Brownies”. I was very curious to see the outcome. The texture and flavor were great, but it was a bit too sweet for my taste. My version below yields brownies that are less sweet and have a deeper chocolate taste. The mixing method used is quite unconventional for a brownie wherein half of the egg mixture is whipped until it thickens and doubles in volume before adding into the chocolate batter. This extra step has enhanced and lightened the brownie’s texture.