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  RECIPE TITLE "Dastardly Double Fudge Brownies" Author: The Clueless Baker: Baking from Scratch

yields Makes 25 utterly dastardly brownies. time--difficulty easy

These brownies are thick and fudgy and positively dastardly. They really need no frosting, but if you insist, you can slather them with Chocolate Ganache Glaze (see page 166) or Creamy Chocolate Frosting (see page 162) when they're completely cool. Like they'll last that long.

  RECIPE INGREDIENTS

4 squares (1 oz/28 g each) unsweetened chocolate
3/4 cup - 175 mL - butter
1 1/2 cups - 375 mL - granulated sugar
3 eggs
2 tsp - 10 mL - vanilla
3/4 cup - 175 mL - all-purpose flour
1/2 cup - 125 mL - semisweet chocolate chips
1/2 cup - 125 mL - chopped walnuts (optional)

Gingerbread Pottery

  RECIPE METHOD

Preheat the oven to 350° F (180° C). Grease an 8-inch (20 cm) square baking pan. Set aside.

In a medium-sized saucepan melt together the chocolate and the butter over low heat, stirring occasionally until the mixture is smooth. Remove from heat and let cool slightly.

With a whisk (or an electric mixer on low speed) beat in the sugar, then add the eggs and vanilla, and continue beating until smooth. Stir in the flour, mixing just until it disappears into the batter, then add the chocolate chips and walnuts (if you're using them). Mix well and pour into the prepared baking dish. Bake for 35 to 40 minutes, until set but not dry (a toothpick poked in the middle of the pan should come out with a little bit of stuff clinging to it). Don't overbake -- it will ruin the fudgy effect.

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