Brownies are one of my favourite 'lazy' dessert, but most recipes that use chocolate instead of cocoa call for melting the chocolate in a double-boiler with the butter, which, as far as I'm concerned defeats the whole purpose of it being a lazy dessert (no, I can't be bothered to take an extra 5 minutes for the water to simmer, and no I don't want to wash two pots when I can do with one, and if I'm going to shell out the good dark chocolate, I am NOT going to risk burning it in the microwave.) Of course Alice Medrich's cocoa brownies are amazing, but I'm bent on taking the chocolate route. So I swapped in another technique for melting chocolate - the ganache method. Except, in place of cream, we're using butter. I've also included a few tips here and there on how to achieve the most impossibly shiny and craggly tops.

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