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Chocolate Brownies

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Always remember: The better the chocolate, the better the brownie.

Source: Martha Stewart Living, May 1998
Yield

Ingredients

Directions

Cook's Notes

Store in an airtight container up to 2 days.

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Reviews

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How would you rate this recipe?
36
  • wendyrtinsley
    20 MAR, 2011
    I baked these at about 375 degrees and it took about 45 minutes but they came out absolutely perfect. I don't like coffee or nuts in my brownies, so I left them both out. So rich and was exactly what I was craving!
    Reply
  • gitinoam
    3 JAN, 2010
    I had a problem that the bottom of brownies barely got baked while the top got a bit burnt. But- the brownies came out amazing! Very rich.
    Reply
  • appleringo
    26 OCT, 2009
    I put plenty of chocolate chip so everything sink below. :( but it is very tasty!
    Reply
  • elkek
    13 JUN, 2008
    RIDICULOUSLY good. Adding the espresso powder (or even better, getting ground espresso beans from a coffee shop--usually they'll do it for free) deepens and adds a richness and complexity to the chocolate flavor. Don't underbake. Very rich. Even a 2" x 2" (and come on, who eats that small of a brownie?) is enough. My family is constantly begging me to make them.
    Reply

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