Flourless-Yet-Fudgy Brownies

Page 179

Cuisine: North American | Course Type: Cookies/Bars

(1 review)

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Recipe Reviews

Makes a very rich and incredibly moist brownie (appearing almost undercooked in the center), though at the cost of twice the eggs and a full 5x the chocolate of my other standard recipe (from Bittman's How to Cook Everything). I'm not convinced it's worth all the extra trouble to save some flour.

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