The article covers a variety of different approaches to dealing with high cocoa prices, but the Amsterdam brownie in the title is using a more heavily alkalized cocoa powder to maintain a similar taste while using less cocoa:
> The former gets its punch from using more heavily “dutched,” or alkalized, cocoa. It’s also what made that magical brownie taste so chocolatey.
> The former gets its punch from using more heavily “dutched,” or alkalized, cocoa. It’s also what made that magical brownie taste so chocolatey.