Hmm, I don't think I was the one who made brownies - I have the Pernigotti but never make brownies (my spouse would eat them all in record time, he has NO willpower). We also have a style difference, I prefer cakey and he prefers fudgy! Sorry I can't help.

I use the Pernigotti like any other cocoa powder; it just has a richer flavor and deeper color than most. What I do use it for is Black Bottom Cupcakes. A bakery here offered this as one of their best sellers. I bought one for myself a couple of times a week for a few years. Then I ran across this no egg/no butter cake recipe and for some reason I thought it would be perfect for those cupcakes. Sure enough, a little bit of fiddling with proportions and filling, and I never had to buy myself a cupcake again!

Jean’s Black Bottom
Cupcakes

The recipe is an old wartime one-bowl cake recipe that needs
no eggs or butter and is both easy and economical to make. Freezes beautifully.

Note on serving size: makes 12 full-sized muffins OR 24
mini-sized muffins. Double the recipe for cream cheese/chocolate chips if doing
the minis. Because this is chemically leavened, it's best to bake all 2 dozen
minis at once (2 pans, approximately 12 minutes at 350°); but if you can't,
don't worry about it.

1-1/2 cup flour

1/3 cup cocoa*

1 tsp baking soda

1 cup sugar (see tip below re: cocoa)

5 Tbls cooking oil (not olive)

1 Tbls white vinegar

1 tsp vanilla

1 cup cold water

one 3-oz pkg cream cheese, mixed with:

1/3 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a 12-cup muffin tin with
paper cupcake liners and spray them lightly with Pam or similar product
(otherwise they stick to the batter).

Mix flour, cocoa, soda and sugar well in a bowl. Pour in the
liquids and beat well for 30 seconds, either by hand or with a mixer.

Put about 1/4 cup batter for each muffin. Place a rounded
spoonful of cream cheese/chocolate chip mixture in each.

Bake for 20 minutes. The batter should just resist a
fingertip when done while still leaving an impression. Do not overbake this recipe, it is better underdone than
overdone. Lift them out immediately (I use a fork) and place on cooling rack.
They should be very soft but will firm up quickly once cooled.

Recipe will double, in which case use an 8-oz pkg of cream
cheese and 3/4 cup morsels. Bake both muffin tins at once for best results.

* Tip: the cocoa you use will affect the
"chocolateness". Hershey or Guittard is fine, but the best is to use
a gourmet cocoa such as Pernigotti or Scharffenberger brands (sift them as they
tend to lump). Adjust the sugar accordingly: Hershey's will take a scant 1 cup
sugar, the gourmet brands require a full 1 cup.

I found an old thread where jkom praised Pernigotti cocoa for hot chocolate. Could that have been what you were thinking of?

Meanwhile, Smitten Kitchen had a post that sounded like maybe what you were looking for: http://smittenkitchen.com/blog/2010/01/best-cocoa-brownies/

Maybe not the right thing at all, but I figured it doesn't hurt to post it.

Jkom, I think mis-remembered the cupcakes as brownies. I'm a cakey brownie person myself and your cupcakes sound great. Thanks for the recipe.
Pillog, I'll look up that smitten kitchen post. Thank you.
I haven't tried the Pernigotti for hot cocoa yet.

You'll need a fair amount of sugar for using the Pernigotti to make hot cocoa. Unlike Dutch processed cocoa, you should also cook it for a bit to get rid of the 'flour-y' taste. I just treat it as if I were making a chocolate sauce, using it as a concentrate to make hot cocoa. Marshmallows or whipped cream optional but encouraged! Refrigerate the excess and use it up within a week.