Yield: Yields 12 brownies.
If you use a metal pan, the edges of these brownies will be flat and the texture will be even. If you use a Pyrex baking pan, your brownies will have puffier, drier edges, but it will be easier to get the brownies out of the pan.
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These were MUCH better the day after I made them and quite delicious. Not my absolutely favorite brownie, but probably the yummiest one for the work to make them.
Just made them again and this is the best brownie recipe ever!
Too sweet for my taste. The bites with large chunks of dark chocolate were pretty good, though the base is still too sticky-sweet in taste and texture to compensate. Honestly reminds me of boxed brownies-- which are cheaper and easier to make if that's what I was going for.
I tried this using Valrhona cocoa powder and they were the best brownies ever -- fudgy without being dense and gummy, with an intense chocolate flavor! (At the advice of other reviewers, I also cut back on sugar a bit -- 1 1/2 c rather than 1 2/3) And here's a tip I learned in another recipe: after you take brownies out of oven, set the pan in a larger pan filled with ice water until the brownies cool. This stops any further cooking and makes the top of the brownies glossy.
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