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Sooner or later, people begin to expect baked goods of me. My monthly poker game started about a year ago with no such expectations, but some brownies there, a strawberry lemon curd pie here, and suddenly my reputation is sealed, one that has followed me around nearly my entire life. If I show up without food, people are disappointed. And I hate to disappoint.

Since there have been no brownies present at the last few poker games, a fact the guys like to remind me of often, I decided to make the fudgiest brownies known to man in order to make it up to them. Mission accomplished.

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Adjustments: I don’t have the 11×13-inch baking pan called for, so I used my 11×9 one and a muffin tin for the extra brownie mixture. Still, it was hard to guess how much of the mixture should go in the pan and how much in the muffin tin. I guessed as best as I could, but when the 30 minutes cooking time was up, I added on 10 more since the brownies were still slightly wobbly in the center. Eventually, the brownies set, but I could never get the toothpick to come out clean–my mother had the same experience with these. That’s just the way things go sometimes when baking super fudgey foods. Still, what I call “fudgey,” others may call “undercooked.”

Assessment: When I made Raspberry Brownies before, Dave Crocco dubbed them the best brownies he’s ever tasted. As far as I know, he doesn’t go around saying that about every brownie he encounters. But they aren’t for the lily-livered—they’re more of a cross between a brownie and a piece of fudge, so be prepared for the dense chocolate intake you’re about to experience when tasting these. A layer of tart raspberry jam helps cut the chocolateness.