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Intense chocolate brownies from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • eggs
  • all-purpose flour
  • dark chocolate
  • butter
  • unsweetened chocolate
  • sugar

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Notes about this recipe

  • anya_sf on November 19, 2018

    I made 3/5 recipe in a 9"x9" pan, which means the batter was a bit thinner than the full recipe. The brownies were perfectly done and fudgy after 25 minutes in the oven, so definitely start checking early as the recipe recommends. I melted the chocolates and butter together in the microwave; didn't see the point in melting them separately. I did use a mixer to beat the eggs and sugar together, although it makes me wonder if an instruction is missing because they're just mixed on low - seems like they could simply be mixed by hand. The brownies were very good and nicely fudgy, but not the most intense ever (which was fine).

  • HeatherT on January 16, 2011

    Came out just ok. Will try again with less baking time for a second opinion.

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