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Cooking Light, JULY 2002
Yes, they’re fudgy. The batter is really thick and you need to really spread it into the pan. I only had dark chocolate cocoa powder so they were more like blackies than brownies. *snort*
I don’t now if CTM liked them all that much, but I sure did and will make them again with regular cocoa powder.
Measuring cups and spoons
Whisk
Rubber spatula
8×8 pan
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