A Fudgy Brownie in Minutes, Without Measuring From Scratch
Few desserts have the universal appeal of a well made brownie. Dense, fudgy, slightly crackly on top, and rich in chocolate flavor. But getting that result consistently requires precise ratios of cocoa, fat, sugar, flour, and leavening. Get one element wrong and you end up with something either too cakey, too dry, or too flat.
That is...
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