This is a recipe I created a few years ago, toying with traditional recipes in an effort to craft something a little bit more sophisticated and interesting. Actually, I scrutinized a ton of recipes and basically added everything in the kitchen in an effort to make them moister and denser as opposed to the sorta cakey things that most recipes create. There are several ingredients that are a tad unconventional for brownies, but they combine into a wonderful, thick, dense, extremely chocolatey confection.
The brownies have an interestingly complex taste, and besides being highly chocolatey are less sweet than most brownies. They are probably most suited to people who prefer dark or bittersweet chocolate. You can skip the cinnamon if you like - I was inspired by traditional Mexican chocolate, which is usually made with cinnamon. I only used a small amount, so it's a subtle flavor.
As with any recipe, the better the ingredients, the better the results. I've had no disappointment with imitation extracts or cheap instant coffee, but no doubt the real thing would be far better. Where it really counts, though, is with the chocolate. Better chocolate really is better. Baker's brand results in a good brownie, but Ghiradelli is exceptional, and doubtless Valrhona would be still better. If you want these to be fabulous instead of just really good, go with better chocolate. Note: metric conversions are courtesy the Everything Kitchen Conversion Table, and while I'm sure it's quality, I haven't tested the recipe with the no-doubt slightly different metric quantities.
Preheat the oven to 325°F (160°C, gas ovens on 3.) Grease a 9x13 glass baking dish. Metal could probably be used as well, increasing heat to 350°F (180°C, gas oven 4.) First, melt the chocolate, butter, and cream cheese together. One could probably use a double boiler, but generally I use the microwave. If you do so, nuke the chocolate for a minute or so on high first, and then add the cream cheese and butter. It always takes a surprisingly long time to melt them - I just baked them today, and it took almost four minutes to fully melt the chocolate.
Beat with a wisk or an electric mixer until you have a smooth, glossy, dark brown liquid. Marvel at its beauty. Baking has always seemed highly sensual to me; there's an almost sexual beauty to a cake batter or bread dough as it bakes. Then add the honey. Stir as you drizzle it in and remark at the swirls they make as they mingle. Add the sugar gradually while mixing, and observe how the batter changes from smooth to crinkly.
At this point I like to add all of the spices - the cinnamon, vanilla, rum extract, and coffee. Mix them thoroughly and blend in the eggs one by one. Next, the flour, and this is far easier if added slowly while beating with the electric mixer. Be sure to mix it well, scraping the sides at this point with a rubber spatula. Finally, stir in the chocolate chips. Scrape the batter into the pan and bake, 45-50 minutes seems to work, but check often, because ovens, as well as your mileage, may vary.