The first time I visited Dandelion Chocolate’s café in San Francisco, I almost OD’d on good chocolate. Imagine me with a mug of drinking chocolate, a cacao-fruit smoothie, three bars of chocolate, and a brownie flight.

What exactly is a brownie flight? Well, let me tell you. Among all of Dandelion’s fantastic baked goods, this one takes the cake: three brownies on one plate, each made with a distinct single-origin chocolate. You can taste the flavor notes of each origin, whether it’s a cherry-berry flavor in chocolate from Madagascar or a sense of smoke in chocolate from Papua New Guinea.

I highly recommend adding a flight to your next chocolate tasting party. Just make three batches of brownies, following this recipe, and using a different type of single-origin chocolate for each one. When you’re ready to serve, put one brownie of each type on each plate. If you only have time to make one batch, you may not taste the flavor notes as distinctly as if you tried it against two other types, but you’ll still be in for a delightful brownie.

1. Preheat the oven to 325°F (163°C). Line an 8- by 12-inch sheet cake pan with parchment paper or a silicone mat.

2. Melt 1 cup chocolate and the butter in a double boiler or microwave (in short intervals), stirring occasionally.

3. Whisk together the sugar, eggs, and vanilla in a medium bowl. Then add the mixture to the melted chocolate and stir well.

4. Fold in the flour and salt.

5. Fold in the remaining 11/3 cups chocolate.

6. Pour the mixture onto the prepared sheet cake pan, and use a rubber spatula to smooth it out evenly.

7. Bake for 14 to 16 minutes, turning the pan halfway through the baking time.

8. Let cool completely, then place the tray in the freezer for an hour or two, to help the brownies firm up so you can cut them neatly. Cut with a sharp knife into small pieces. Plate and enjoy!