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Cam14 | Apr 2, 201708:36 PM     4

No one has mentioned these for some time here. It's worth a repeat.

Truth be known my firstborn is almost entirely constructed from brownies. Almost every day of the pregnancy I made a batch of brownies, (must have been an iron deficiency). Wish I had known about this recipe then, it's a recent discovery for me.

https://cooking.nytimes.com/recipes/1...

From what I've read the original recipe called for 2- 1 oz. squares of unsweetened chocolate instead of the cocoa used in the NYT recipe. In the interest of science I made both recipes and preferred the one with the unsweetened squares, but could only eat one at a sitting. Much more decadent. They are both very good.

Have you tried these? What is your preference?

Katharine Hepburn’s Brownies Recipe

Much like its author, this recipe is a no-fuss classic It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it...

cooking.nytimes.com
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