We made these brownies for an event this past weekend - they are outstanding. Some slight 'tweaks' to the recipe though:

1. Use one or two extra TB of flour when mixing the dry ingredients. If you don't, the brownies tend to be a little more crumbly than we like them. Adding the extra flour makes them a little more 'cake-y' but they hold together better.

2. For a little extra kick, we add a rounded half-tsp of cayenne pepper to the flour before we fold it into the wet ingredients. You can vary the amount of cayenne to suit your own tastes.

Here is a link to the recipe: