In  Italian cuisine, garlic is put un chopped if not cut in small pieces. I personally doubt it could give a lot of taste during a short Sautee. Is that correct and what are the actual differences of adding garlic in different conditions like chopped fine or with or without peeling? 
A hint is that a lot of brownie recipes don't include any leavening agent at all, so I recommend you reduce the baking powder amount, to about 1/2 tsp. Also, it may help to replace part of the whole eggs with egg-yolks, as the richness in the yolks make for a fudgier treat. 