Hi, CF! Thanks for the photo - it was perfect! I asked my son, Ian, (who, by the way is going to be graduating from Le Cordon Bleu in Boston very shortly and is actually an excellent, well trained cook) what he thought about adding more chocolate to these brownies and he said you're absolutely on the right track with that - he'd thought the same thing would apply. He also suggested that using a high-grade cocoa would make a difference - something like a GOOD Dutch chocolate or perhaps something made by a name chocolatier such as Godiva, Lintz or a manufacturer of that ilk. I asked him about maybe something like Hershey's chocolate syrup and his view was that doing that would upset the balance of wet and dry ingredients in the finished product. To quote Ian, you'd be apt to get mush! I bow to his expertise.....he's much better at this sort of thing than I am!
Katie