I’ve been making David Lebovitz’s brownies for years, and it’s a reliable and delicious recipe that just happens to be gluten free. I made them a few years ago for my pal, Emily, who is a chef, and she now sells them at her restaurant takeout counter, they are that good.

I always try to use Fair Trade chocolate and cocoa, but I needed a contribution to a meal for after a wake and didn’t have any chocolate on hand, so I raided my mother’s pantry. All my life she has had two boxes of Baker’s Chocolate on hand, a blue box of unsweetened and a red box of semi-sweet, but there was only the blue box, so I grabbed it and started baking.

Unsweetened chocolate is 100% cacao. It did not work. The chocolate Lebovitz suggested (bittersweet or semisweet) contain cocoa butter and sugar, which must have been what was missing.

Do make these brownies, and learn from my chocolate ignorance.