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Bittersweet chocolate brownies from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • cocoa powder
  • eggs
  • dark chocolate
  • butter

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Notes about this recipe

  • okmosa on September 11, 2017

    I made half a batch and baked it in a 9X9 pan. They were pretty short, I probably should have used an 8X8 pan. The brownies had an eggy, custardy mouthfeel. In a slow search for the perfect, easy, cupboard-ingredient brownies.

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